This Pressure Cooker New York Cheesecake is inspired by Lindy’s Restaurant in New York, known for their famous Cheesecake. This will blow your mind. Really it will! Make it in your Instant Pot DUO Plus, Mealthy MultiPot or any Pressure Cooker.
Pressure Cooker New York Cheesecake (the Original)
Pressure Cooker New York Cheesecake
Years ago, my friend and co-worker, Phyllis, came to work one day with the most gigantic and gorgeous looking cheesecake I had ever seen. I could hardly wait until lunch time to have a slice.
Each piece was so tall and luscious and big.
I know cheesecake and I LOVE cheesecake. It’s my all time favorite dessert.
Cast of Ingredients for Pressure Cooker New York Cheesecake
Phyllis’ cheesecake (from Lindy’s restaurant in New York) turned out to e the best cheesecake I have ever had. I immediately converted it to the Instant Pot DUO Plus, Mealthy MultiPot or Pressure Cooker and it is still he best cheesecake I have ever tasted.
Ingredients for New York Cheesecake.
- Cream Cheese – make sure to use Philadelphia brand as in this case, quality brands matter.
- Graham Crackers – plain or cinnamon are authentic to this recipe. However, chocolate graham crackers,
- Biscoff Cookies / Speculoos Cookies, Biscotti and many other cookies can be used for variation in flavor profile!
- White Sugar – low carb sweeteners can be subbed for a keto cheesecake.
- Butter
- Eggs – whole eggs and extra yolk(s) for extra creaminess.
- Vanilla Extract
- Orange and Lemon Zests – with such a tiny amount, citrus is not detected, but they brighten the recipe and take the flavor to a whole other level. Don’t skip. 🙂
- All Purpose Four – this makes the cake more dense, but is totally optional. An extra day in the fridge chilling will do almost the same thing. But, do you want to wait two days to enjoy this yummy New York Cheesecake?
- Sour Cream – part of the traditional top layer of a true New York Cheesecake. Similar in flavor to a sweetened crème fraîche, this layer melts into the cheesecake and becomes one with the cake.
Prepare the Crust
The very first thing to do is to read my Perfect Pressure Cooker Cheesecake Tips & Guide article for tips on a perfect cheesecake.
How to make Crust for Pressure Cooker Cheesecake.
A food processor makes quick work of crushing cookies.
Sweetener and butter is added.
The crumbs are then packed into the cheesecake pan and placed into the freezer.
Prepare the Cheesecake Pan
Tips
- A push pan is a whole lot easier than a spring form pan. I always wonder what is stuck in the sliding part of the spring area.
- Parchment Rounds make life so much easier.
- Butter is your friend – grease well!
- A Fox Run Tart Tamper helps to press the crumbs into the Pan, but your fingers will work well.
- Freezing the crust while preparing the filling is suggested.
Prevent a soggy crust by first reading these guidelines.
Prepare the Filling
How to Make Cheesecake Filling.
- Ingredients should be at room temperature to avoid lumps.
- A good food processor is the easiest kitchen appliance to use for making cheesecake.
- Cream cheese and other ingredients are blended until smooth.
- All Purpose Flour can be substituted with Potato Starch, or Arrowroot Powder for low carb diets.
- When using the Microplane, for the zest, make sure not to scrape off any of the pith. Meyer lemons have a thin and bitter skin, so Eureka lemons are suggested
The zest shouldn’t be detected and serve to enhance the flavor of the cheesecake.
Be gentle with the eggs. You’ve read my article first, right; where I go into specific details?
Photo courtesy of Lauren Deschamps
Some people like to make individual size cheesecakes using Mason Jars, like the above photo.
They can be made with or without crust. Just divide the crust (if using), filling and topping equally between each jar.
The mini 4-inch cheesecake pans are perfect for two, like for Valentine’s Day. They also make nice gifts.
Pour the Filling into the Cheesecake Pan
Notice that you cannot see the crust.
This is good and what you want.
Cover with Paper Towel and Foil
A paper towel over the top, will keep the Cheesecake moist as it cooks.
Make sure it is taut. You don’t want the paper towel to sink into the filling.
The foil will hold it in place.
Lower the Cheesecake into Pressure Cooker
If you don’t want to make this Homemade Sling, you might prefer this Silicone Sling/ Vegetable Steamer which is a nice product.
Some people like to use Grafiti Bands Cross Style as they make it so easy to get pans and bowls in and out of the Instant Pot DUO Plus, Mealthy MultiPot or Pressure Cooker. The Grafiti Bands will hold the paper towel in place nicely, as well.
If you have an 8 quart or larger Pressure Cooker, you could use an 8 Inch Cheesecake Pan. Details of other size cheesecakes are in the notes section following the complete recipe/instructions below.
Perfect Jiggle, No Liquid Running
How to Tell if Pressure Cooker Cheesecake is Properly Cooked.
- A cheesecake is done before the center of it is set.
- It will be a teeny bit jiggly in the center (no more than one inch) and the sides will be slightly higher (they will flatten out shortly).
- Tilt the cheesecake a bit and use a paper towel to remove any condensation/water that got trapped under the foil during cooking.
- Also, notice that when tilted, nothing is running out of the center and there is no sluffing of the cake whatsoever.
- This is a perfect jiggle.
- The heat that is trapped inside will continue to cook the center while the cheesecake cools.
If there is more than a tiny movement, put the Cheesecake back into the Instant Pot DUO Plus, Mealthy MultiPot or Pressure Cooker and cook for another 3 minutes and ten wait 10 to release.
Crème Fraîche Layer
What is the Sweet Crème Fraîche Layer?
- It is a refreshing, light, creamy and sweet top layer that is found on any good authentic New York Cheesecake.
- This layer melts into the hot, baked filling and becomes one with the cake.
- It is not a “topping,” so if you are one who likes to add cherries or other fruit, you can still do that when you serve the cheesecake.
- This Sweet Crème Fraîche is so delicious on its own, you can even top a bowl of strawberries or blueberries and have a sweet and light dessert.
Grab your whisk and the three ingredients and you are good to go!.
Alternatively, you can use Homemade Instant Pot/Mealthy/GoWise Greek Yogurt, if you like. You may need a touch more sugar though, so taste it to makes sure that it is sweet.
The Sweet Cream Completer Layer is typical of a true Jewish Deli New York Cheesecake, as seen in Lindy’s Restaurant and Junior’s Restaurant. Skipping that layer is like the song, “Love and Marriage.” I can hear Frank Sinatra singing in my ear.
“Love and marriage, love and marriage
Go together like a horse and carriage
Dad was told by mother
You can’t have one, you can’t have none
You can’t have one without the other.”
How to remove Cheesecake from Push Pan
How to Remove Cheesecake from Push Pan.
It is easy to remove the sides of the push pan.
Grab a jar and place underneath the pan and firmly push down on the sides.
Note, that cheesecakes need a full 24 hours to set properly, develop flavor and become dense, so prepare accordingly. Otherwise, it will be somewhat flavorless.
It will taste much, much, much, better. Really, I am not joking. If you decide to eat the Cheesecake the same day it was baked, understand that it will taste eggy and be light and not dense.
Removing Cheesecake with LamsonSharp Chef’s Slotted Turner
I use this LamsonSharp Chef’s Slotted Turner to remove the cheesecake to a plate. It’s super thin and fits easily between the Cheesecake and the base of the pan.
The Parchment Round peels right off the cake.
It is not a good idea to cut the cheesecake on top of the push pan base, as it will scratch and sticking will become a problem.
Rubbermaid Containers are great for transporting Cheesecake
Rubbermaid Disposable Containers are perfect for Cheesecake transport.
Use the lid as the base for the cheesecake (see photos above) and the bowl as the cover! The Containers are cheap enough not to worry about bringing the Container home!
Best Freezer Storage Container
Cheesecakes freeze really well. I like to slice up the Cheesecake and place a piece of waxed paper in between each slice.
Then I place the whole Cheesecake into a Round Lock & Lock (which is BP free) and store in the freezer. Easy, peasy.
When you want a piece of Cheesecake, just remove a slice and in 30 minutes, you’ve got yummy Cheesecake! I use Lock & Lock for all my pantry items too. You’ve probably noticed them in many of my recipe photos.
Pressure Cooker Lindy’s New York Cheesecake
This Pressure Cooker New York Cheesecake is awesome topped with Pressure Cooker Lemon Curd, Fresh Berry Compote or Gooey Hot Fudge Sauce.
Other Yummy Cheesecakes to Enjoy.
- Pressure Cooker Meyer Lemon Cheesecake
- Holiday Spice Peppernuts Cheesecake – Biscoff Cookies are perfect for this recipe!
- Pressure Cooker Peppermint Milkshake Cheesecake
- Pressure Cooker Blackberry Cheesecake
- Pressure Cooker Cookies ‘N Creme Cheesecake – check the post for a photo of an 8 ounce single
- Pressure Cooker New York Cheesecake Style Vanilla Bean Cheesecake
- Pressure Cooker Banana Pudding Cheesecake.
- Pressure Cooker Italian Ricotta Cheesecake
- Pressure Cooker Italian Meyer Lemon Ricotta Cheesecake, which are 50% less calories.
- Pressure Cooker Three Ingredient Japanese Cotton Cheesecake is a totally different take on a cheesecake.
- Pressure Cooker Red White and Blue Cheesecake Singles – great for 4th of July and made in mini 4 oz size Mason Jars.
- Pressure Cooker Pumpkin Muffin Cheesecake Bites recipe is perfect for Winter gatherings!
My fabulous and original Pressure Cooker New York Cheesecake has been duplicated and is popping up on blogs and in cookbooks unfortunately.
Kitchen Equipment and Essentials
- Instant Pot DUO Plus, Mealthy MultiPot or Pressure Cooker
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- LamsonSharp Chef’s Slotted Turner– I totally love this spatula!
- Alpha Armour Salt Box with Spoon
- John Boos Maple Cutting Board with Groove
- KitchenAid 11 Cup Food Processor
- Microplane Stainless Steel Zester
- 6 inch Fat Daddio’s Push Pan
- 6 inch Parchment Paper Round
- Graham Crackers
- Rubbermaid Disposable Containers – for holiday travel!
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Here is your handy printable recipe:
Pressure Cooker New York Cheesecake
Pressure Cooker New York Cheesecake
Print Pin RateIngredients
Crust
- 3/4 cup Honey Maid Graham Crackers (crushed)
- 2 teaspoons White Sugar
- 2 Tablespoons Butter melted
Filling
- 16 oz Cream Cheese room temperature
- 1/2 cup White Sugar
- 2 teaspoons All Purpose Flour (optional)
- 1 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Orange Peel grated
- 1/2 teaspoon Lemon Peel grated
- 2 Eggs room temperature
- 1 Egg Yolk room temperature
- 1/4 cup Whipping/Heavy Cream
- 1 pinch Sea Salt
Crème Fraîche Layer
- 1/2 cup Sour Cream
- 2 teaspoons White Sugar
- 1/2 teaspoon Pure Vanilla Extract
Instructions
- Please read my article Perfect Pressure Cooker Cheesecake Tips & Guide, before proceeding.
Crust
- Add cookies and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form. Melt butter in microwave or on stove top and add to graham cracker mixture. Pulse until just combined.
- Pour cookie mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan and no more than one inch up along the sides.
- Place pan with crust into freezer for 20 minutes while you mix up the filling.
Filling
- Blend together cream cheese, sugar, heavy cream, flour, grated peels, salt and vanilla extract until smooth.
- Add eggs and yolk, one at a time, lightly mixing until just combined. Do not over mix the eggs.
- Pour filling into the pan, on top of the crust.
Cook
- Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
- Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and loosely secure the foil.
- Place cheesecake into pressure cooker using a sling.
- Lock on lid and close Pressure Valve. Cook at High Pressure for 38 minutes. When beep sounds, wait 18 minutes and then release the rest of the pressure.
- After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel. Tilt the cheesecake pan and dab off any liquid that may have accumulated.
- The center (no more than an inch) will be slightly jiggly (not wet, JIGGLY), but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.
Crème Fraîche Layer
- Whisk together the sour cream, extract and sugar to make a Sweet Crème Fraîche and then spread on the hot cheesecake. Let cool on wire rack for at least one hour.
- Lightly cover and place in refrigerator overnight. Cheesecake can be removed from pan after an hour in the refrigerator.
Notes
8 oz Wide Mouth Glass Jar - cook 7 minutes
4 oz Wide Mouth Glass Jar - cook 4 minutes
16 oz Glass Jars - DON'T DO IT!
15 minute Natural Pressure Release
Nutrition
PIN this Pressure Cooker New York Cheesecake!
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OMG. HEAVEN. I never thought I could make a perfect cheesecake first attempt. The hardest thing was waiting 24hrs letting it set. Put your lemon curd on top- Perfevt
Do you have a link to that particular size of Lock & Block? I have not been able to find it.
The one I posted seems to be not available. I wonder if this one would work. Lock & Lock Round It is 7 inches across and 3 inches tall. Jill
I made it. It turned out just like you said. It was delicious!
Omg it’s the tastiest cheesecake I have tried easy to follow recipe thank you I will be using this recipe from now on
Thank you, Lyndsey. I am thrilled you enjoy this recipe. Jill
The cheesecake was delicious but the crust had an unusual unpleasant taste. I have tried it twice now and this happened both times.
Did you use graham crackers or biscoff cookies? If graham, were they low fat, cinnamon, or stale?
Hi
I’d like to try making a cheesecake in my pressure cooker, it seems all recipes use a 6 or 7″ pan. I would like to make a larger one. I wonder whether I could use my own recipe for a 9″ springpan, which is basically cream cheese, eggs, sugar and sour cream, or increase yours somehow to fit a 9″ springpan. I have 10 quart Power Pressure Cooker XL which could easily accommodate the larger pan butam not sure whether a larger cake can be made in an electric pressure cooker. I’d very much appreciate any recommendations you might share with me
Used this recipe for my first Cheesecake ever. Super easy. Had to make another one since the first one was demolished in no time. My family loves it. Thank you for sharing this recipe.
I just ate my second cheesecake based on this recipe – the first one was exactly to your recipe and was great, but for our personal taste, I wanted a little more sugar and I loved the sour cream layer so much, I did a 1.5 times recipe of that – I also decreased the graham cracker crumb crust for my personal preference and I must say, this is now my perfect recipe! I also found that the first time, the paper towel was soaked, but this time I folded the edges of the foil over the paper towel and then covered the cheesecake and this time, the paper towel was dry in the center with only the edges wet. Next time, I plan to increase the recipe 1.5 times to make a deeper cheesecake and see how that goes 🙂 I love having fun with this recipe as my base point – thank you!
Your cheesecake looks delicious, can’t wait to make it…thanks for sharing the recipe.
Hi Jill,
I have recently made the “Almond Joy” and New York Cheesecakes….. Absolutely Yummy!! My husband loves German Chocolate Cake. I was thinking how to convert the New York recipe to a chocolate cheesecake. I would use chocolate graham cracker crust combo, similar to the “Almond Joy” cheese cake and normal GCC “frosting” for the topping. What changes would you recommend to make a chocolate cheesecake? Any help would be much appreciated!!
Hi Debbie. I am glad you enjoyed the Cheesecakes. I will put your suggestion in line for new recipe creations. Jill
Hi
Can you please tell me 8qt Instant Pot with 8inch pan, how long to cook and release time if I use your single recipe? I know it will be shorter but don’t want to over cook it. I saw you recommended to double recipe but I want to do a single recipe.
Hello,
I just tried this recipe, and it’s in the instant pot right now, and used an 8″ spring form pan, so I doubled the recipe per your instructions. However, there way a lot of batter (close to 2 cups) left that I could not put into the pan. I think I over filled the pan actually and the paper towel is going to bake into the top of it. 🙁 Any thoughts on where I might have went wrong? I’m also concerned that with the increased time it might cook too long because I couldn’t fit all the batter. Not to mention I don’t have room for the sour cream layer now that I think of it.
If there is extra batter, then there is a good chance the eggs were whipped longer than for just a few seconds. Jill
I brought this cheesecake to a party last night, and got so many compliments. It looks so pretty. It was so creamy. It was so light. It tasted good. thank you so much for this recipe and all of your instructions. I’ve never made cheesecake before, and now apparently I am the queen thanks to you
I have a 7″ x 2.2″ pan.. will that work or does it need to be 3″ deep?
While there is an awful lot of peripheral information surrounding this recipe it is actually quite simple. Third time making it and it is perfection – this from a true NY gal!
I made this last night in a 6″ springform pan and I just ate a piece for breakfast— DEEE-LISH! Perfect texture!
I followed the directions except (don’t you hate that) I baked my graham cracker crust 10 minutes at 400 degrees, I did not add orange zest, I did not add the extra egg yolk, and I added 3 teaspoons of sugar to the sour cream instead of the 2.
Thanks so much for this recipe! I will make this again and again!
I’m also pretty new at IP cooking. I made your cheesecake today and the taste I know is going to be amazing the only thing is I had to put get an extra 5 minutes. And the paper the paper towels kept collapsing on top of the cheesecake. Just took a little bit off but what’s causing that
I just made my first IP cheesecake and it’s killing me to wait while it spends the night in the refrigerator. I have a 7″ x 2.5″ springform pan and the amount of batter was perfect. According to the directions, I subtracted 5 min from the cook time for a total of 33 minutes plus 18 minutes release. For my size pan, I think this was a little too long. There was no wobble left in the center of the cake. There appears to be minimal cracking and when I make it again, I think I will cook it only for 28 min. I love LOVE the sour cream topping. I think I’ll service the cheesecake with a fruit compote on top. YUM!