Instant Pot New York Cheesecake #1 Best Recipe! is inspired by Lindy’s Restaurant in New York, known for their famous Cheesecake. This will blow your mind. Really it will!
Instant Pot 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. Phyllis’ cheesecake (from Lindy’s restaurant in New York) turned out to be 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.
Cast of Ingredients for Pressure Cooker New York Cheesecake
I know cheesecake and I LOVE cheesecake. It’s my all time favorite dessert. You are going to love the authentic taste of this Instant Pot New York Cheesecake!
Pro Tip: Read my Perfect Pressure Cooker Cheesecake Tips & Guide article before making your first cheesecake.
Prepare the Crust
Pro Tip: A food processor makes quick work of crushing cookies to make the crust.
Can I use Other Cookies to Make the Crust?
- Yes, you sure can. While plain or cinnamon graham crackers are used in the original Lindy’s recipe, other cookies work very well too.
Some favorite crispy alternatives are:
-
- Chocolate graham crackers
- Biscoff Cookies / Speculoos Cookies are one of our favorites to use.
- Biscotti, Lemon Thins, Trader Joe’s Crispy Chocolate Chip Cookies.
- Famous Amos Cookies, Mint Girl Scout Cookies.
Many other cookies can be used for variation in flavor profile! This is a personal preference.
Prepare the Cheesecake Pan
Push Pan v. Spring Form Pan
- 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.
- Since the posting of this recipe, I started using this stainless steel cake push pan + mini pans set instead as it has a handle and can be lowered and removed easily from the pressure cooker.
Prepare the Filling
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. 🙂
How to Make Low Carb Instant Pot New York Cheesecake
- Your favorite low carb sweeteners can be subbed for the white sugar.
- Any crispy low carb cookie can be used for the crust or you can make an almond flour crust.
- Leave out the all purpose flour in the filling and add 5 minutes to the cook time.
Pro Tip: 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.
Can I Use a Stand Mixer or Hand Blender?
- Yes. While my preference is a food processor, other tools for mixing the filling can be used.
- I really like this Cuisinart Hand Mixer because there is a very, very slow option, which comes in handy for mixing in the eggs.
- The KitchenAid Stand Mixer, Professional Series is a nice stand mixer. Just be careful that you adjust the speed, so you don’t end up with a whipped filling.
Mini Oreo Cheesecake in Jars
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.
New York Mini Cheesecakes
They also make nice gifts. This Old Gal Fan, Lubna Dadahboy makes mini 4-inch cheesecake, which are perfect for two. Valentine’s Day is a nice time to share a mini.
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 using this stainless steel cake push pan + mini pans set, you do not need a sling!
Follow my guide to make a Homemade Sling if you don’t have the pan with handles.
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
A cheesecake is done before the center of it is set.
How to Tell if New York Cheesecake is Cooked.
- 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
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. It is refreshing, light, creamy and sweet top layer that is found on any good authentic New York Cheesecake. 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.”
Similar in flavor to a sweetened crème fraîche, this layer melts into the cheesecake and becomes one with the cake. It becomes just creamy, refreshing and sweet and I promise you will NOT taste sour cream. As this is not a “topping,” you can add cherries or other fruit to your cheesecake when you serve.
This Sweet Cream Completer Layer is so delicious on its own, you can even top a bowl of strawberries or blueberries and have a sweet and light dessert. 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.
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.
Why Wait 24 Hours for Instant Pot New York Cheesecake to Set
- 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.
- All cheesecakes 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.
Gift Giving Supplies for Instant Pot New York Cheesecake.
- Cake Boxes – beautiful white square cake boxes, which are easy to carry.
- Cake Rounds – white round cardboard cake bases to make pulling out the cake from the box easy and effortless.
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!
How To Freeze Cheesecake
- Since cheesecakes freeze really well, I wanted to show you the best way to freeze them.
- Use a freezer safe container, like the one below and turn it upside down, so that the lid of the container will now act as the base.
- Slice up the Cheesecake into 6-8 pieces and place a piece of waxed paper in between each slice. Place the top (which used to be the bottom) of the container and lock it in place.
- When you want a piece of Cheesecake, just remove a slice and in 30 minutes, you’ve got yummy Cheesecake!
For larger Cheesecake Containers, try this one and store in the freezer. Easy, peasy. I use Lock & Lock for all my pantry items too. You’ve probably noticed them in many of my recipe photos.
Tips and Tricks for Instant Pot New York Cheesecake.
- Use Philadelphia Cream Cheese (or other high quality brand) and allow cream cheese and eggs to become room temperature before starting.
- Grease well and use a parchment rounds so to make it easier to lift the cake from the pan.
- Freezing the crust while preparing the filling is suggested. Prevent a soggy crust by first reading these guidelines.
- Mix in eggs last and do so very slowly only until barely incorporated.
- For optimal deliciousness, wait at least overnight before cutting into the cheesecake. Serving it any earlier, you may notice an eggy flavor.
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 Instant Pot Cheesecake Recipes to Make.
My fabulous and original Pressure Cooker New York Cheesecake recipe has been duplicated and is popping up on blogs and in cookbooks unfortunately, so make sure to share this recipe with all your friends and all your groups.
Kitchen Equipment and Essentials
- Instant Pot DUO Plus, Mealthy MultiPot or Pressure Cooker
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- LamsonSharp Chef’s Slotted Turner– I totally love this spatula!
- Porcelain & Bamboo Salt Box with Spoon
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Cuisinart Large Food Processor
- Microplane Stainless Steel Zester
- 6 inch Fat Daddio’s Push Pan or Stainless Steel Cake Push Pan + Mini Pans Set for larger cake
- 6 inch Parchment Paper Round
- Rubbermaid Disposable Containers – for holiday travel!
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Here is your handy printable recipe:
Ingredients
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
Top Layer
- 1/2 cup Sour Cream
- 2 teaspoons White Sugar
- 1/2 teaspoon Pure Vanilla Extract
Recommended Products
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.
Top 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
Regarding Sour Cream
- For those who say they hate sour cream. I promise you will NOT know that there is sour cream on the top layer. It becomes just creamy, refreshing and sweet and really makes this cake special. I challenge you to try this recipe as written and then let me know your thoughts. 🙂
- A sweetened sour cream is the top layer of a true and traditional New York Cheesecake. Similar in flavor to a sweetened crème fraîche, this layer melts into the cheesecake and becomes one with the cake. Yogurt can be substituted for sour cream. You will need to add an extra 1/2 teaspoon (or more, depending on how tarty the yogurt is) to the sour cream layer.
Regarding Flour
- All Purpose Four is used to make the cheesecake more dense, but you can totally leave it out. Your texture will be creamier.
- For a denser filling without using flour add 5 minutes to your cook time.
Timing for Various Size Pans
- If using a 7 inch Cheesecake Pan for this recipe as is, reduce cook time by 5 minutes.
- For a taller 7 inch Cheesecake, increase recipe by one half the amount and cook for 38 minutes.
- For an 8 inch Cheesecake, double the recipe and cook for 40 minutes.
- If using the mini 4 inch pans, divide into three mini pans and cook for 12 minutes, with an 18 minute Natural Pressure Release.
- If using 5 inch pans, cook for 17 minutes, with an 18 minute Natural Pressure Release.
For Single Serving Jar Cheesecake
- 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!
Nutrition
PIN this Pressure Cooker New York Cheesecake!
Instant Pot New York Cheesecake #1 Best Recipe
Thank you so much for the recipe and detailed instructions! I followed the directions exactly and the cheesecake was perfect. My husband said it was the best cheesecake he had ever had.
Wonderful compliments, thank you so much. Jill
Well worth the time and effort! Seriously… no seriously the best cheesecake I’ve eaten, restaurants included. Authentically decadent. I feel privileged to have found this recipe. Don’t look any further, this is the ONE!
Thank you so much, Jennifer. We love this recipe so much too. Jill
Wow, wow, wow! This recipe will forever be my go to! I love to cook and bake but had never tried making a cheesecake. This cheesecake reminds me of a cheesecake that was sold in a restaurant in Portland, Oregon called “Rosie’s”. I cannot believe how GOOD this recipe turned out. I followed all directions to a “t” and read, and reread all your tips. It was absolutely perfect. I cannot wait to try the other variations you have on your site. Thank you so much for sharing this recipe.
Thank you so much, Barbi. I am thrilled that you enjoyed this recipe so much. Jill
This is my “go-to” recipe. My son just loves it, as do I. I would like to use this recipe but add Kahlua or even Bailey’s. What would be the measurement…3 Tbsp for this size? Still include the vanilla…or in place of?
Thanks, Carlene. The amount of liquor to add is to your preference/taste. I would start with 2 Tablespoons and see if you find that to be enough. Jill
I’ve made this cheesecake multiple times, and it is truly dense and delicious! Today I made it, and instead of putting the sour cream topping on it, I reserved a a little bit of the filling and added some dulce de leche to it, mixed it together, and then dropped it on top of the rest of the filling I had spread over the crust, and then swirled it in with a knife. That was a yummy variation, too! You can’t go wrong with this basic recipe!
This recipe is my go to for everything cheesecake. I have added chocolate chips and oreos to the batter to make different flavors. They always turn out perfect. I could not get the other “popular” recipe to come out right although I tried it 3 different times. Your recipe came out perfect the first time and every time since. Thank you so much.
Thank you so much, Julie. Funny thing, for some reason so many think that when they suggest that “other” number cheesecake, referencing a cheesecake, they are suggesting mine, as they then say This Old Gal, so it’s been a problem. I hope you share around this recipe to help clear up the issue. So glad you enjoy my recipe. Jill
Jill, did you change your New York Style Cheesecake recipe a bit? I noticed several differences in the recipe I had copied and the recipe on this page. I just made the “old” recipe and it has never failed me, I should add.
Hi Judith. No changes to the ingredients were made, it is the same. Thank you for making my recipe and I am so happy that you enjoy it so much. Jill
This is the absolute best cheesecake I have ever had in my life. Cheesecake is my favorite I’ll choose it over any dessert every time so I have had quite a bit of different cheesecakes in my life and I will never ever buy store bought again. The taste is just a perfect blend and the sour cream topping shocked all of us we were very hesitant to use it but I whipped it up in a bowl and before adding it on top we all tried it and enjoyed it so much and decided that yes it had to go on top just like the recipe calls for. OMG best ever honestly if you can make this do it asp its so worth it ????
Hi Rick and/or Amy. Thank you so much. Cheesecake is my favorite dessert too. I am so glad you enjoyed my recipe. It too is my favorite one I have ever had. Jill
I have missed the additional notes at the end of the recipe multiple times and I have been using a 7″ springform pan. However, even after following the recipe to the “T” a few times and even multiple times making adjustments…it always seems to come out perfect and everyone loves it!!! Thank you for the excellent recipe. Much appreciated.
Thank you so much, Mike. Jill
I thought this would be an ok cake as it was literally the first cake I ever cooked in my life but it turned out just AMAZING! I cooked a 9″ pan size and just added 30% more of each ingredient (but only 1 yolk). I thank you for posting this as I don’t have to buy cakes anymore, I can make my own and it will so much better.
Thank you so much, Yulia. I am thrilled that you enjoyed my recipe so much. In a nine inch pan you can actually double the recipe if you like. Jill
I have made this 3 times already and I can’t stop eating it! I was wondering though if I were to mix the cream cheese batter with Oreos in the food processor would the cooking time be the same? I saw your Oreo cheesecake recipe but instead of placing full sized oreos into the batter I would like to incorporate it by blending. Thank you!
There would be no difference. Jill
Awesome creamy and dense cheesecake with touch of lemon zest. The sourcream topping kicks it over the top. Yun
Thank you so much, Matthew. Appreciate the kind words and so happy you love my recipe. Jill
Simply wonderful!
Easy too.
Hi Al. Thank you so much. Jill
Hi Jill..
I’m an IP newbie and today I want to make your NY cheesecake. I’ve been reading through your wonderful tips.
My question.. I would like to make this as a Key Lime cheesecake. Is this doable or not recommended?
Thank you,
Mara
Hi Mara. There is a key lime cheesecake recipe on the blog. Look for the Meyer Lemon one and it shows how to make it key lime. Jill
Can I make this in an oven using a water bath?
Yes, you sure can. Jill
Do you remove it from the push pan after it’s done in the instant pot or after it cools in the refrigerator for 24 hours?
I wait to remove it after it’s been in the fridge overnight, but I believe the recipe says you can take it out of the springform pan after at least an hour in the refrigerator. I missed that the first few times I read this recipe.
I have made SO MANY kinds of cheesecake in the InstantPot with this as my MAIN GUIDE recipe: the Original Recipe, then Key Lime, Strawberry Basil Lemon, Pumpkin, Oreo, Salted Caramel Brownie, Blueberry Swirl….
I am very grateful for the original recipe. I reference it every time!!! Love it. Thank you!
Thank you, Mike. Jill
This was the best and it’s sooo easy to make!!
Thank you, Nicole. I hope you share the recipe link around to all the pressure cooker and instant pot groups. It is in need of some love. Jill
I’m so glad I found this recipe. It is so good, I’ve made it 3 times in the past few weeks. The first time I made it without a crust and added cherry pie filling to the top. The other 2 times I’ve made it I left out the zest, made an Oreo crust, added crushed Oreos to the batter and topped it off with whipped cream and more crushed Oreos. Everyone loves it and it has come out perfect every time. Thank you so much!!!!
Thank you, Brandi. Jill
Awesome recipe. Have made this cheesecake multiple times and always turn out perfectly. Everyone thinks it came from a bakery!
Thank you, Alanna, what a wonderful compliment. I am so glad you enjoy my recipe. Jill
Hi Jill, When increasing the recipe for a 7 inch pan, do I stay with one egg yolk or go up to two? I ordered the 7 inch pan you recommended and can’t wait to try this. Thanks for the recipe! Melanie
Hi Melanie. I would use two yolks. Jill
Thanks Jill…making this tonite.. 🙂
Looking forward to hearing how you love it. Jill
hi Jill, my question is when halving the recipe for 7inch pan, how use the egg yolk ? just use one or two? Appreciate the help and i love all your recipes i have tried
Hi Sally. Go a head and use the whole yolk. Jill
I really enjoyed this recipe!! It was really delicious!
Thank you, Cyndy. Jill
This was perfect and delicious! One point I think you missed in your steps is to tap the pan hard on the counter a lot to remove the air bubbles – others in my IP group who have tried your recipe had some nearly disaster results due to not getting the air bubbles out before baking. I used a 7 in spring form pan in my 6 qt instant pot and wished I had read your additional instructions at the bottom about increasing the cheesecake mix for 7 in pans – my mistake – but next time! I also did not have any lemons so no zest, and only had a clementine orange for zest but it still tasted great! Do not miss the sour cream topping, it truly makes this recipe the best ever! Also – no matter how badly you want to taste this before it is fully chilled overnight – RESIST the temptation, it is worth the wait! Thank you for a great recipe!
Nana, not tapping the pan to remove bubbles will not lead to disaster results. They must have over mixed the eggs. Over mixing does lead to disaster results, like a soufflé looking cheesecake. I am glad you like my recipe. Thank you. Jill
Ah, thanks, Jill! I will pass that on. Can’t wait to make it again. Thanks for a great recipe!
How do you remove the cheesecakes from mini pans as they don’t seem to be push pans? I am SO going to make these for my nieces wedding brunch!! Thanks!!!
Carefully. 🙂 You could wait for them to cool and flip over the pan. You could also line the pans with parchment. Jill
Please forgive me if I overlooked this, Can you provide approximately how many Biscoff cookies are used in the crust?
I have made this twice. The first time was delicious! My second one is now sitting on the counter to cool and I assume it will be just as good. I am wondering if the paper towel sinks in and sticks to your cake? It has happened both times. I made this with an 8″ Ekovana push pan with a built in handle for lifting pan out. I doubled the recipe per instructions. The pan barely fits in my 8 quart instant pot, so when I go to set it down in the pot, the foil is popping off and I try to get the outer edges of the foil down the side of the pan. There is no way the paper towel can keep from settling into the batter The batter comes fairly close to the top of the pan, once baked and the sour cream topping is on, there is about 1/4 inch to the top of the pan. Can you cook this without the foil and paper towel? I don’t know that I like the towel setting on the batter while cooking. It leaves marks on the cake when I pull it off but it is covered by the sour cream topping. Thanks
Hi Judy. Try setting it on after you lower into the pot. It does not need to seal tightly. Jill
It reminds me of the best cheesecake I ever had over 15 years ago!
Thank you so much, Kat. Jill
Do you have a guide to cooking time if recipe is doubled and in an 8-inch pan?
The notes at the end say:
For an 8 inch Cheesecake, double the recipe and cook for 40 minutes.
Thanks, Jim. Many people don’t like to read. 🙂
I love this!! Made it for the first time and it’s seriously the event cheesecake I’ve ever had. If I want to incorporate other flavors. How would I do that?
On your #1 cheesecake recipe, you have time for a 7″ cheesecake pan. If you use the one size in your tips which is a 6 inch how much time do you use for this size pan?
I have an 8 qt instant pot and was wondering if I could double or increase recipe by 1.5 to make an 8 inch cheesecake on the bottom and stack 3 of the 4 inch mini cheesecakes on top and cook them together? Would you just cook for 40 minutes and follow the doubled 8 inch guidelines? Thanks for any help or suggestions about this! I’ve made your cheesecake in the past and it was fantastic! Just wanting to make a few more at a time, if possible.
do you think it would be okay to substitute coconut cream for the whipping cream in the recipe?
Sure. Jill
I would like to know what size Rubbermaid container you used to cover the cheesecake in the fridge. I would like to get one when I run to the grocery store this afternoon. Thank you
Hi Jennifer. I show photos and link to the products in the recipe. Jill
What size Rubbermaid container did you use to hold the cheesecake in the fridge? Just want to get the correct size when I go to the store. Thank you
Hi Jennifer. I show photos in the recipe and I’ve linked to the products I use. Jill
Made this for Thanksgiving. Followed instructions for 8qt and….this was the best cheesecake ever! First time making one in the IP. Thank you!
Thank you so much, Lisa. Jill
I made an 8 inch cake in my Instant pot using this method, and I got wonderful results. It was my first time trying a cheesecake in a pc. This is an excellent recipe! Thank you for sharing it? I topped it with caramel and apples for a fall-themed Thanksgiving treat.
Thank you, Angela. Jill
One of the first recipes I made in my IP! Family loved it. I will be making again! I wish I could make a bigger version in the oven to save time (instead of making two) but I’m afraid it would lose the texture/flavor!! The tips and tricks following the recipe are much appreciated!
Thankyou so much, Kim. I am so glad you enjoyed my recipe. You can make an 8 inch cake in the pressure cooker too. Jill
Love this recipe, my go to!
I want to make a pumpkin cheesecake. How would you incorporate the canned pumpkin (puree) in this recipe?
I didn’t get to the camera quick enough, the picture doesn’t do it justice. Worth every minute of the agonizing 24 hours in the fridge. I’m not sure how to upload the picture. Don’t waste another minute, make this cheesecake and only this cheesecake.
Thank you so much, Liz. I am glad you enjoyed the cheesecake. It really is the best I have ever had. Jill
If I’m using an almond flour crust for gluten free do I need to bake it first?
You don’t have too. Make sure you other ingredients mixed in with it like butter, so that it will bind and cook properly. Jill
If you don’t have an instant pot but would like to make it in the oven is there a way I can do it.. I would get my caregiver make it. Wish I had one now
I just can’t believe how easy a pressure cooker makes making a cheesecake! I have made this many, many times and love that I can make 6 mini cheesecakes at a time in my 10 at! Make SURE you give the cakes 24 hours before eating!
Thank you so much, Stephanie. This is my favorite as well. Jill
Can you tell me how to adjust the cook time in the IP if I’m making this in 4″ springform pans? And what is the NR time? Thank you
Please check the recipe card. Jill
Best cheesecake ever!!!! Waiting 24hours is hard but sooooooo worth it! 48 hours is even better
Thank you, Erica. Jill
There is no recipe!
Going to make my cheese cake in the 8 inch pan. How do I accommodate for time?
That is my question as well…I am starting to make this cheesecake right now and have the Fat Daddio 8 x 3 push pan. Advice??
Hello,
Would this and your other recipes work with IP duo60?
Thanks
My go to cheese cake recipe. So incredibly delicious
Thank you, Wendy. Jill
Amazing!
First cheesecake I ever made, and it is FABULOUS! Follow all the tips. I made it in a 3-quart InstantPot and it was perfect. Froze the leftover pieces and they still tasted great after thawing.
I am so glad you enjoy this recipe. Thank you. Jill
Love this cheesecake. Seems like I’m not happy if I dont have one in the fridge at all times.
My only issue is there’s no way I can wait 24 ours to have a taste. Delish, no matter if you wait, or gobble it up fast. ?
Oh, but Anne, you don’t know what you are missing then. It makes a HUGE difference. Jill
Best I have ever made or tasted!
Thank you so much, Barbara. I am so glad you enjoy my recipe. Jill
Thanks for including tip number 4, add eggs last and slowly incorporate them. I’ve had to tell many people about this! The tip about not touching it for 24 hours is impossible, though!
Thanks John. Please trust me when I tell you that the cake is 100 times better if you wait the 24 hours. Jill
Good morning,
I would like to make this cheesecake today to top a layer of chocolate cake. I wanted to know (from anyone who has tried it or Jill) if it will be okay to make without the crust? Thank you!
Sure, no problem making without the crust. Jill
Hi Jill! Love this recipe and have had perfect results. I would like to try it in the individual 8 oz. Jars and just wondered how many it will make?
Thank you!
Wonderful recipe. Would like to make it without a crust. Is that possible? There is just the 2 of us and we don’t have too much for desert so it lasts long enough for the crust to get soggy. Thanks in advance.
I really looked around at several different highly rated recipes for IP cheesecake. I decided to try this one and it did NOT disappoint. I made the 8” version, followed it to a T and it all went perfectly. It sat in the fridge for about 18 hours and was perfect when I cut into it. The Lemmon zest was just a hair too much for my taste. Don’t get me wrong, it tasted good, I just wasn’t going for a Lemmon flavor at all and most of my fam could detect it. Thanks so much for a perfect recipe.
Hi, I’ve made this several times and it’s come out amazing! I’ve even increased the recipe by 1/2 to do a taller cheesecake and it came out amazing like the others. Now I’m onto one of your other cheesecakes and I noticed that in the instructions are to hand fold the heavy cream in after adding the eggs but in this recipe you say to blend it in with the other ingredients (before the eggs). Just curious what the difference is?
Thanks!
Nikki
Just the way I did that one. Jill
I’m out of sour cream, can I use your Greek yogurt for the topping?
Seriously as good as any cheesecake I’ve had in a restaurant, and I made it! Amazing taste and texture. Recipe was so easy to follow and I loved the extra instructions on making the perfect cheesecake.
Thank you, Cindy. I am so glad you enjoyed the cheesecake. Jill
This is my favorite cheesecake recipe of all time. If I could give it 100 stars I would. The zests really do make a difference in the flavor. My guests went nuts over this recipe for sure. Thank you, thank you, thank you.
Hi Carol. Wow, thank you so much. We love this cheesecake recipe too. It’s great to bring as hostess gifts, which we do all the time. Jill
I made this and your cookies n creme cheesecake. Both were amazing. Thank you for the great recipes and the helpful tutorials.
Thank you so much, Nancy. Jill
This is the best cheesecake recipe I have ever found and an avid baker. Thank you for sharing this with us! I modify the crust and sweeteners for my keto lifestyle by processing nuts, melted butter, salt and a dash of cinnamon for the crust, and using Pyure for the sweetener.
I am so glad you like my recipe and modified it nicely for keto. I’ve seen so many people modify my recipe for keto. Jill
Thank you so much for another amazing share!! This was a HUGE hit!!
I just received your cookbook and can’t wait to start working on some very yummy sounding recipes!
Thank you, Nikki. Enjoy. Jill
This recipe rocks! Made my first ever Cheesecake in my Insta Pot! It was delish! The hardest part was waiting the 24 hours!
Hello,
I have made this cake and it was very good. I would like to make it crustless. Will this work? Will the push pan leak? Thanks!
The results are delicious!. I have made the New York cheesecake with both a 6 x 3 inch and a 7 x 3 inch pan with the larger one’s ingredients increased by half per your notes. However, it does not seem right that the larger cheesecake should be cooked for less time (37 minutes) than the smaller one (38 minutes). Shouldn’t a larger mass require more time to cook than a smaller mass? In my first attempt at making the larger cheesecake, it was undercooked after the prescribed 37 minutes and I cooked it for another four minutes with another natural pressure release and it then seemed to be fine.
What was the outcome and time for the 6″ pan?
I am a newbie and was wondering if you could sub some of the cream cheese for marscapone cheese?
I’ve made this cheesecake recipe for 3 Christmases now. I make the cheesecake in a jar. It’s the most asked for thing I do at Christmas. I’ve also made 4″ pans and full sized cheesecakes and they all have been perfect. Follow this recipe; use it as a base for anything else you nay want to add and you won’t be disappointed.
I’m a forgetful cook/baker, so the cheesecake was already in the instant pot when I realized I forgot the cream (not the sweet cream layer). It still turned out!
I also skipped the flour and used gluten-free graham crackers because I needed to accommodate someone with celiac disease. It came out quite dense – maybe the lack of flour and cream compensated for each other?
The eaters (my colleagues!) are raving about it so I think it was a great success! Next time, I’ll remember the cream…
Hi Christine. I am glad you enjoyed the cheesecake. You are correct, the flour and cream to compensate each other. 🙂 The cream adds creaminess to the cake and the flour, denses it up. (Yes, I made up that word and usage of same.) Jill
Could it be made with 1/3 reduced fat cream cheese?
Yes, it won’t be as rich and you may need to cook a bit longer, or reduce the cream. Let me know how it turns out. Jill
Impressive and very creative recipe! Sounds like you have definitely mastered this unique method of making cheesecake, and I cannot wait to try it out!
Our first IP cheesecake has been a disappointment because the crust (same instructions as this) is glued to the bottom of the pan. It does not slice, even with our sharpest knife. We greased the pan without using a paper lining, and our recipe did not mention putting the crust in the freezer.
We are serving delicious, crustless cheesecake and wondering what to do. Can you help?
Sorry, your other recipe did not work out and since I am not familiar with the recipe you used, I cannot offer any suggestions. I am sure you won’t have any issues with mine. Jill
IMPRESSED or what. I made this Friday for my daughters birthday FOR Saturday. RAVE REVIEWS. THANK YOU. Only changes I made were gluten free Graham crackers and gf flour as my daughter is celiac. I also added 5 min as I have the silicon springform pan and 3 min for elevation. I think I wud have been good with just the extra 5 min. There was no jiggly center. Again thank yo. Only comments were more lemon next time pls. And I better make 2
Ps. I only tried making one other cheesecake recipe that I found online and it was an utter FAIL. So very very happy with this recipe. THANK YOU
I am so glad you enjoyed the cheesecake. Jill
The recipe used to say how much potato starch to sub for the flour, but I no longer se the amount. How much potato starch be used in place of flour? Thanks!
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!
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 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 swear the first time I used this recipe, it said to bake the crust – not freeze it.
You could do either. It is less hassle to freeze and doesn’t make much of a difference as the pressure cooker is a moist environment, so that baked crust won’t stay crisp. Jill
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 have a 7″ x 2.2″ pan.. will that work or does it need to be 3″ deep?
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
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
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.
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
Your cheesecake looks delicious, can’t wait to make it…thanks for sharing the 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!
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.
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
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?
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
I made it. It turned out just like you said. It was delicious!
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
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
I attempted this recipe and followed exactly. I put in 1.5 cups of water, but when I returned to check the timing, it said “burn” on the panel and it was shut off. When I opened, it was completely dry and cheesecake only half done. Not sure what happened? I have a 6qt duo, brand new, second use! Thx
It sounds like one of two things. Either the pressure valve was not sealed or the sealing ring is missing. Jill
Best cheesecake EVER! Just made another one for Sunday dinner. First one was gone in less than 24 hours. Super easy recipe, with extremely easy to follow directions; and that crepe fraiche layer just puts this already fabulous cheesecake over the top. Will never use any other recipe.
Hi! I just made this recipe as written using a 6″ Daddio pushpan. This made more than twice the amount of filling that would actually fit in the pan. Is this recipe actually for 2? Confused. It’s now in my IP so hope it turns out!
How can I turn this into a chocolate cheesecake.
Thank you Jill, of course the 6″ pan fits! I’ve been moving slow and cautious with this learning curve checking and rechecking everything! I ordered the steamer basket the order said it was for mini but didn’t fit I also ordered the egg steamer which doesn’t fit 🙁 The steamer basket I’ll keep, the egg steamer I really wanted..look forward to making your cheese cake.
Best cheesecake recipe, hands down!!!! Followed to a tee, the hint of zest is divine!
I’d like to increase my recipe by half for my 7 inch pan. Any suggestions on how to measure the eggs?
Thank you for all the tips, I have an 8″ spring form pan, so I can double the recipe then? I noticed you said you don’t prefer springform pans because of what could be ‘lurking’ in the locking mechanism. I’m a clean freak, I spray straight Vinegar, or half water/Vinegar after i’ve washed it, vinegar is the best disinfectant ever! Some hospitals in the USA use it to disinfect stuff in the OR, accoridng to Dr. Oz. but my daughter (in Canada) had to take a course on disinfecting etc. when she started a Daycare Centre, Government sponsored, and the insisted she spray anything the children could touch, with vinegar solution.
I have the mini duo instant pot please advise.. size pan and where do I get it the smalest push pan Iv’e seen is 6″
Gloria, please check out my review on the Mini. The 6 inch pan fits. Jill
It looks great. How long do you leave it in pan before removing?
First Instant Pot cheesecake was perfect. Rave reviews from birthday party guests. Thanks for this recipe and the detailed methodology. Added a few minutes to the cooking time due to altitude. Used a springform pan and parchment base. Popped out like it wanted to be eaten. None left, unfortunately. Don’t skip the creme fraiche step, it made all the difference. Would be an excellent base for any kind of fruit topping, as the citrus lends a pleasant tang.
Can this cheesecake recipe be used with the Power Pressure Cooker XL? I get confused when you talk about Natural Pressure Release because the only way I know how to release pressure on my pot is to OPEN the pressure valve. I just bought the pressure cooker and need to LEARN alot. I would love to make this recipe if it works in my cooker. Thanks!
Natural Pressure Release just means that you wait until the pot cools down to a point that the pressure releases itself instead of you opening the valve.
So when the time runs out, do I press the CANCEL button so the cooker turns off, wait the 15 minutes for it to cool and then open the pressure valve to release the remaining steam? Thanks for helping me understand all this.
Sorry I need to stop using voice text….*will it drop down?
I’m very excited this is my first cheesecake in my pressure cooker. As it was cooking I got nervous because I realized I had made it in a 7 inch pan instead of the 6 inch. I did not read all of the notes at the bottom of the recipe. However, when I pulled it out it was clear to the top of my 7 inch union I am mediately check the ingredients making sure I didn’t add anything extra. Will it drop Dan?
I made these, and they were fantastic. I made them I in 3 four inch pans exactly according to the recipe. My hubby dutifully volunteered to help taste test these, because he knows New York cheesecake. We discovered that 24 hours resting in the fridge was not enough, 48 was better and 72 fantastic.
Very easy to make and totally worth the effort. Hardest part is waiting for it to be ready.
In all my 75 years I have never made a cheesecake…until today. I’ve just added the sour cream and sugar layer and it’s sitting on the cabinet cooling. I got the Fat Daddio 8” push pan. Followed the directions very carefully. So far everything has worked perfectly.
I’m making this tomorrow in the 8 inch pan – did you double the recipe? I don’t want a huge cheesecake (tall) if I don’t have to. Thanks!
I made this yesterday, used the recipe as written (didn’t double it) in an 8 in springform pan. I cooked it for 25 minutes and it was still jiggly all over, so I put it in for another 3 minutes. It was perfect and delicious! Thank you for a wonderful recipe.
Can you stack pans to make two at once?. If so does the cooking time need to be adjusted?
Thank you
Question…never made cheese cake before. Everyone raves on your #17….I followed it step by step…came out thin…problem was pan size.
But….it did taste good covered in Blue berries…but was told it didn’t taste like cheese cake normally does…more of a bland taste was how I was told.
Good…but Not sweet. That the Blue berries gave it the taste.
Any ideas?
The cheesecake you mentioned is not mine. Try my cheesecake recipe and I am sure you will love it. Jill
I must try!
Can you give the original recipe before you scaled it down and converted it for the pressure cooker? I have a big family, and would like to make the cheesecake as big as I can.
Wow! This recipe came out fantastic! I am using an off brand of pressure cooker, no push or springform pan and it came out wonderful…thank you! I make a large 12″ cheesecake that my family dies for, but this is such a quick easy alternative for a smaller cake. I’ve even stacked two pans and made two at a time. Delicious! I wish I could add a photo!
I don’t believe there are any “off brands.” Glad you enjoyed the cheesecake. Jill
My cheese cake cracked in a few places what did I do wrong?
Hi Wendy. I do not know, as you have given me no info as to your procedure. 🙂 JIll
I have actual Crème Fraîche – so do I just plonk that on top instead of the make shift sour cream and sugar mixture, or do I have to add sugar to the crème fraîche too?
Hi There… In the notes above the recipie, you mentioned you use 1 Tablespoon of potato starch over the flour, but in the recipie, you say 2 teaspoons of flour. can you tell me the best one to use and how much.
Thanks bunches,
Debbie.
Followed the recipe to the “T.” It came out perfect! Was skeptical about putting the sour cream layer on but was pleasantly surprised with the finished product! Thanks for a great recipe! It’s a keeper!
Next time I would like to try lemon curd for the topping!
Wonderful. Jill
Hi! I forgot to put the sweet layer on top while hot. Can I still put it on or just forget it this time? ?
Hi Linda. I would put it on asap. Jill
I followed the instructions and got a fabulous cheese cake! I will definitely make it again!
Awesome!!! Jill
Can I cook 2 cheesecakes at the same time, stacked? I have the 6 qt Duo, and 2 Fat Daddios 7 inch push bottom pans.
Hello! I received the Instant Pot silicone 6″ pan for Christmas and just gave your recipe a try. Had a little trouble getting it out as my foil sling broke on one side. I improvised and got out 2 metal tongs and lifted the pan out. Probably jiggled it a little bit – did the extra 5 minutes as you suggested. I don’t LOVE the soft sides as I feel it’s easier to mess up the cake if it gets bumped. I’m just in my hour cool down now – will let you know how it goes! Thanks for the recipe and tips! Very helpful!
Do i need full far cream cheese, or will the Neufachtel cheese work?
I ended up using the Neufachtel since I had it on hand. This was my first cheesecake I’ve ever attempted and…. It was amazing!!!! So delicious, dense and creamy. It tasted better than ones I’ve had in restaurants. I’m so proud of myself for making it in the instant pot, too!! Thank you for sharing the recipe.
Either, but full fat will taste much better. Jill
Do you know how many graham cracker sheets (the full rectangles, the way they come) make up 3/4 cup of crumbs?
Can I add chocolate chips to this cheesecake?
You said the magic word….Lindys. Now I have to do it. There never has been any cheesecake ever made that comes close to Lindys. Sorry for all of you who haven’t eaten at Lindys, but if this comes close, you are in for an amazing treat. Thank you so much for converting this recipe. I really didn’t believe you could do cheesecake in a pressure pot because my cheesecake standard is Lindys. Thank you, thank you, thank you. I’ll let you know what I think after I make it!
I can’t wait to hear how you like it, Linda. Jill
Made this for my husband’s birthday and it was wonderful! I am new to using my instant pot so I was worried, but followed your instructions and worked great! I bought the 6 inch push pan with the handle. Used the exact times, no issues. Was worried when I opened the pot and there was water all over the foil and the paper towel was soaked, but didn’t affect the cake. Thanks for sharing!
Hello can this recipe be made in an 8″ spring form pan?
Yes.
Do you have the recipe written out 1.5x for the 7in tall pan? I am terrible at figuring out the recipe. I made it as a single recipe twice now and it was delicious but I’d love to try the bigger recipe
Hi Jill, I wanted to get a jump on the cheesecake for Christmas dessert. I see where you say slice, wax paper & thaw 30 minutes. Do you know how long to defrost a whole cake
not sliced? Thanks and Happy Holidays!
Karen, cheesecake defrosts very fast. If you put it into the fridge before sitting down to dinner, it should be fine. Jill
I have the 6 qt duo. Just made this and it had too much jiggle in the middle after 35 minutes and 18 NPR. Covered it back up again and did another 5 minutes with 10 minutes NPR as suggested. I have the 6 inch fat daddy pans. I ha e the cake cooling with the sour cream topping now. Will report tomorrow after it’s been cut.
I can’t wait to try this recipe! I have two questions. What temperature should the water be when you add it to the bottom of the pressure cooker? Room temperature? Also, I see that you mentioned that we can substitute 1 tablespoon of potato starch for the 2 teaspoons of all purpose flour. I actually have both and was wondering if you had a preference. Thanks!
My mouth is watering looking at this. I have a 3 quart duo mini Instant Pot. Which size pan do I use for this instant Pot? Do I need to cut the recipe down?
Hi Janet. The 6 inch push pan that is pictured fits into the three quart. The Amazon link in the recipe will take you right to the pan. If you check my review on the Mini, you will see the pan in the Mini. 🙂 Jill
Hello! I LOVE your site and have made so many things from it. I’m going to be making this cheesecake (today hopefully, to take on Monday for family) but I only have a 9inch spring form pan? Will that work? Can I just use the instructions for the 8 inch pan? Thanks!
Hi Carolyn, if that pan fits, no problem. Reduce cook time by 5 minutes. Jill
I’d like to make this today. I only have whipping cream, not heavy whipping cream. Would this work?
Yes, that is totally fine. Jill
Will half and half work?
I want to make the 7inch tall, but am wondering how to adjust egg yolk. Please advise.
Thank you
Rebecca, it is fine to use an extra whole yolk. Jill
I have ano 8 quart Instant Pot…do I need to use more water to bring it to pressure??
So I have a 7 inch pan and used the seven inch recipe and I filled up my pan just short of overflowing. I then decided I must have a shorter pan. It’s hiware. So I took out half of the batter so I could add the top layer?we shall see… updates to follow. I’m very excited.
I didn’t get the sour cream completer layer put on the cheese cake when it was hot. Will it still be good to put it on after it has chilled? Love your site!
This recipe is so easy to make, and sooooo delicious, Jill!Thank you! Since we eat low carb in our house, I used full fat ingredients but with a few substitutions:
Almond flour instead of cookies or flour for the crust
Pyure stevia/erythritol sweetner instead of sugar
Arrowroot instead of potato starch or flour
Everything I used measured out the same as your measurements in the recipe. Used sour cream instead of heavy whipping cream, since I have plenty of the one and not the other. I didn’t have an orange but used 1/2 t. orange and lemon extracts to enhance the flavor, per my husband’s request for more of the citrus profile. Because I have tangerine essential oil on hand, I added one drop of that, too. The batter tastes a.MA.zing!
Also, I added a touch of cinnamon (1/8 tsp.) to the crust layer. Bliss!
For anyone who feels this recipe is too complicated, please go ahead and try it. There quite a few ingredients, but it is simple to assemble and execute. Made the first one last week and have the second one cooling now.
Another masterpiece, Jill. Thanks again!
I would like to use this recipe as the basis for a chocolate cheesecake. I would use chocolate cookie crumbs. Do you have suggestions on adding chocolate (might need to adjust sugar?)
Hi Jill – what a cool recipe – It is highly recommended and I can hardly wait to try it. Can you tell me if waxed paper would work instead of parchment paper?
Gabrielle. Wax paper should not be used in the Pressure Cooker. Jill
Hi Jill. I have made this recipe several times and we love it!! Thank you for including ingredient amounts for larger pans. I noticed, though, that the vanilla has been decreased for the larger recipes. Is this correct?
Thank you for sharing your recipe! The cake was delicious! The instructions are very detailed and easy to follow.
Hi Tanya. I am glad my directions were easy and that you had success with the cheesecake. Jill
I think my rubber ring was not pushed down well since it had no pressure in the pot, and with 9 minutes left on the cook time, I added more water, pushed the rubber ring down better, and set it to high for 30 minutes since it was still liquid. It went to pressure, and did a natural release after 16 minutes. It is definitely done! The cake is separated from the outer edges of the pan and has cracks in it…overcooked. I put the sweet cream topping on it, and cooling it for an hour. Do you think a blueberry sauce topping would salvage the cake for serving to a Home Group tomorrow night?
Hi Carol. The cake sounds find. I bet your Home Group will totally appreciate that you made them a cheesecake. Jill
Well, I got royally confused and didn’t realize there were 2 recipes stacked one after the other, somehow ended up scrolling up and down on a tablet between the ingredients and the instructions I managed to accidentally use parts of each recipe… Apparently followed most of the 7″ recipe but then switched to the 6″ for the eggs, vanilla, and whipping cream. Couldn’t figure out what happened when the batter came to the very top of my 6″ pan. I’m going to assume this will take much longer than expected to cook, fingers crossed it doesn’t overflow completely. I won’t have room for the sour cream layer sadly. Oh well, live and learn.
Jill, in one area of your notes said to reduce cooktime for 7 inch by 5 minutes which would make it 30. However in your recipes notes it said to cook between 37-44 mins. Just wondering which is right
This was if using a six inch recipe in a 7 inch pan:)
love recipe
I just ordered my Instant Pot on Prime Day, and ordered the pans but I got 7 inch! How do I adjust the timing of the recipe to accommodate 7 inch? Can’t wait to make this!!! Thank you for sharing!!
Mary
Hi Mary. Please review the recipe card notes section. Jill
So if I’m using the 8 inch fat daddios pan I double the recipe?? What about cook time?
Same question
it says under the recipe cook for 37- 44 min and above that is the recipe for the 8 inch pan
Way too complicated…No thanks
Made this last night and it came out almost perfect ( my very first cheesecake made in my ip) I have a 7×3 inch fat daddio cheesecake pan. I would like to have a taller cheesecake. Should I 1 1/2 the recipe? Or double it? And what about cooking times? Also, thanks to you for posting this recipe and tips. Such a big help.
I made it using xylitol and it turned out great! I also used blanched almond flour instead of graham crackers for the crust.
Is it possible to sub granular Splenda for the 1/2 cup sugar in the filling without affecting the quality?
Hi Beverly~
Yes, no problem with the sub. Jill
I have a 7×2 spring form pan. Will let the 1 1/2 recipe still fit?
In recipe instructions, “Sweet Cream Complete Layer,” what is step #2?
I want to make cheesecake tonight. I have an eight quart IP. I have seven inch and a six inch Fat Daddio push up pans. Can I do both at the same time?
Made my first cheesecake earlier today. And it dawns on me now that I forgot to put the sour cream layer on! Can I add it in the am or should I just skip it at this point?
O M G. I was scared to make this and put it off for 6 weeks. I followed the recipe exactly and it was amazing . I’ll definitely be making this again and again and again
Lol Debbie this was me!! I was fearless with other recipes but so intimidated by the cheesecake! I ordered the Fat Daddio pan and had it sitting in my closet for 6 weeks ?. So far, so good, cheesecake is cooking nicely in the IP. I’m sure it will be great!
Quantities/directions also work with a 6″ pan (as the 7″ can be hard to find). Adjust nothing and enjoy. Makes a taller cake than the 7″ but still serves 6 easily.
I am about to use my Instant Pot for the very first time. (I just did the steam test.) I notice that cup measurements seem to mean different things (8 oz, rice cup size, marks in the pot) I am making your New York Cheesecake. It says put 1.5 cups of water in the bottom of the pressure cooker. Is that 12 ounces or rice cups or marks in the pot?
Can I use milk instead of heavy cream?
My IP overheated when I started cooking my cheesecake. It reached temp of 285. When I took out the cheesecake the water had evaporated on the bottom. My guess is that the flap from the sling was covering the vent. I put more water in and it’s working fine. My question is…since it reach that high of a temp, should I be worried that it might have burned or possibly ruined the cheesecake? Should I cook it for less time now since the temp was so high before it even reached the countdown? The temp right now is 231. It’s quite the difference. Thanks for your help.
My IP overheated before it even started counting down. I pulled out the cheesecake and the water was just about evaporated. What am I doing wrong???
Does it have to go in the fridge overnight?
I have a six inch pan, what’s the time? Also…can I sub milk for heavy cream?
In a six inch pan is 40 minutes good?
Wow – this was so good! I made this yesterday (minis) and we couldn’t resist having one last night. Can’t wait to try it after a proper rest in the fridge.
I realized too late that my smallest “big” springform pan wouldn’t fit in by 5 quart Duo. Luckily, I had 2 4″ mini pans to use but I could only fit 1 at a time. I think I would reduce the cook time to maybe 10 minutes as they were not at all “jiggly.” But I ordered the 6″ Fat Daddio for next time … because there will definitely be one. Looking forward to trying more of your recipes!
Can you make this without the crust?
I want to try this in a 6×2 regular cake pan before I commit to buying anything new. It looks like you have about an inch of space above the filling in yours, so I will probably be able to get most of the recipe into my pan. Thoughts? I know I’ll ruin the looks getting it out of my pan, but seems like the texture should be what it is either way, right?
Jennifer~
I recommend the 6×3 pan.
Jill
Is there a trick to pushing the bottom up? Should the cake sit out of the frig before trying to push?
I loosened my sides with a knife and then set the pan on a jar of pickles (or any jar that wolf fit in the hole on the bottom! And firmly but gently I slowly pushed the pan sides down and the cake came up. I let mine stay in the pan in the refrig until close to serving time…the more it sits the sides pull away from the pan on its own making easier to remove.
Can’t wait to make this! (Tomorrow!) I just received my 7″ springform pan! If I were to make an extra half recipe would you suggest I use 3 eggs & 1 & 1/2 egg yolk? Or, should I just use 2 egg yolks? Thank you sooo much for sharing this recipe and answering our non-stop questions!
Nevermind Jill, I see you told someone else 2 yolks. Thank you!
I followed your step by step directions exactly and it came out perfect. Thank you for taking the time to post this and for the links, I bought trivets, a fish turner and the Fat Daddio pan thanks to your equipment links.
Hi Joy~
I am glad you had great success with the recipe. Thank you for using my links. 🙂
Jill
Hi Jill, have you make a less calorie version of your cheesecake? I need less sugar and.butter.
Thanks,
Linda
I have an 8qt IP and the 8×3 daddio pan. So I double the recipe and then how long do I cook it?
Hi Tiffany~
Try 40 minutes and see how it looks. If there is liquid in the center cook for 5 more minutes.
Jill
I messed up and forgot to add the heavy cream. Will my cheesecake be ruined?
I just is this same thing! Did yours turn out okay?
Can you substitute the flour for GF Cheesecake by using Tapioca Flour, Arrowroot or Corn Starch? I made a GF version yesterday in Instant Pot but it did not have any Thickening ingredient?
I want to make this recipe using the Kerr 8oz mason jars. I want to stack them and I’m wondering if I still use the paper towel and foil and if so how? Thanks!
HI,
when you say natural release, do you mean that I should turn the pot off and put a timer on, or that I should do nothing and look at the time on the pot?
Thanks! P.
I would like to know this, too.
Petra & Ann ~ Natural release refers to allowing the pressure to go down on its own without shifting the release valve back to the quick release position. Use the minute counter on the digital readout to give you the number of minutes in the natural release. Hope this helps.
“If you want a taller cheesecake in the 7″ pan, increase the original recipe by half and increase the cooking time to 40 minutes, with a 18 minute Natural Pressure Release.”
Does that mean use 3 eggs, plus 1.5 egg yokes? If so, do you have any tips for dividing the egg yokes?
Thanks in advance!
John, go a head and use one or two yolks. It doesn’t matter.
jill
Is the 6″ push pan 2 or 3 inches deep??
I’m very excited, and apprehensive, about attempting my first ever cheesecake! I would really love to make a tiramisu cheesecake and would love a recipe if you have one. In general, I would like to know how to adapt a cheesecake recipe for pressure cooker cooking. Is it a matter of just scaling down or do you have to make adjustments for the pressure cooker? All suggestions are welcome.
Wondering if you can help me figure out what I did wrong 🙂 I’ve made your recipe a total of 6 times. First I used 4 oz jelly jars and turned out amazing. Second I made a cheesecake using a 6″ cheescake pan, came out fine, 3rd I made same recipe but added some pecans and dark chocolate chips, no problems with baking. Forth time, only difference is used one cream cheese from aldis, one from another store; not Philadelphia. I used my kitchenaid stand mixer last time, other times (2nd and 3rd used a hand mixer, but I believe used Philadelphia). Anyway, the last time I made sure after I added the eggs not to over beat at all, but did beat the cream cheese until smooth, not too long and on the lowest speed. The last cheese cake was very airy, almost like scrambled eggs and cream cheese and it poured out the top when baking. It didn’t have the nice dense cheesecake consistency at all 🙁 Alas, I accidentally dropped it on the floor, but from what I was able to taste it was very wet and airy and scrambled egg like. I even cooked it an extra 10 minutes because it was so jiggly after the first round of baking and NPR time. What do you think went wrong? Using the kitchenaid? or cheaper cream cheese? Eggs were room temp…cream cheese was softened. I used the kitchenaid the first time I made them in the 4 oz jelly jars and it didn’t poof up at all like this one. It reminded me kind of like a souffle?
Hi Sheena. It sounds like the eggs were over mixed. Jill
Do you have any suggestions about making a GOOD gluten free crust for this? My daughter needs it and shall we say gluten free crusts leave a lot to be desired. Would appreciate any help. Thanks!
Could I add a handful of milk chocolate chips and chocolate Ganache on top with this recipe?
Can any kind of chocolate be used in this recipe? I have made this with sucess a couple of times but my hubby wants a chocolate one. Thanks!
Do you have to use an aluminum pan? My springform is darker and non stick.
I guess no one is responding any more.
The post states that you CAN use a springform pan. She prefers this other pan since it is easier to clean afterwards. That is the only difference.
I’m using this recipe to do the 3 MINI CHEEESECAKE pans (using the 4in Wilton brand). Can you give me an idea on how to stack them with the foil slings??? I’ve done all kinds of stuff in my IP but no desserts yet so I’m a little nervous! I’m hoping to have beautiful baby cheesecakes for a beautiful friend at her baby shower!
I just used this recipe, was my first cheesecake. I warmed the ingredients over 2 hours, by adding opened ingredients to oven at 150 and shutting off. 37 minute way slightly too long for my cold InstantPot, I believe 32 would create a perfect “jiggle”.
Well my 8 inch pan fit into the 8 qt IP but not witb the trivet!! Handles of trivet prevented pam from fitting. Did not even think to factor that into the equation. Improvised by taking handles off. Hope I can get them back on! Cheesecake is cooking now.
I love your recipes esp.cheesecake
When I removed the foil,it had a lot of moisture,and the paper towel was wet,the top of the cake was mushy,I scrapped that off,cake just o.k.cbut not dense texture. what did I do wrong
Pat, you could always cook it longer.
Jill
Absolutely great cheesecake recipe just like in my hometown New York at your favorite Italian restaurants.
Hi Michael~
Thanks so much. So glad a New Yorker approves. 🙂
Jill
Hello….I am going to use your recipe to make a cheesecake in my Instant Pot. I am wondering why a foil sling is used if you are setting the pan in the trivet. Please let me know. Thank you!
Would it be best to leave the cheesecake in the pan overnight in the fridge before taking it out?
Would it be ok to substitute Splenda for the sugar? Love your blog and recipes.
Thank you
Chris
Hi Chris~
If you use the Splenda mix, you should be okay. If you use straight Splenda, you will need to increase cook time by at least 5 minutes.
Jill
I used the Splenda mix in crust and cake and it turned out delicious!
Hi Jill, thanks for sharing your recipe! I just noticed that in the ingredient list, there is whipping/heavy cream. But in the directions, it doesn’t indicate when to add it. Did I miss it somewhere? I had already poured my mixture into the pan and then realized the whipping cream wasn’t in there so I carefully poured it back out and added the cream in. I hope it turns out okay. I am just about to cook it!
Oops. I just realized I was supposed to put it in earlier! That’s why I didn’t see it in the directions!
I’m missing it in the directions too! When is the heavy cream added?
Step 1.
How tall is your Daddio pan? I have the 6×2, but your pictures look like you have a 3 in tall pan. The link you give only shows a 6×2. Just curious. If you do use the 3 in tall pan, should I make adjustments to use a shorter pan? Thanks!
Hi E~
I use the 6×3. Check though the link again, as there should be a 3 inch option.
Jill
This was my first time EVER making a cheesecake. I followed your directions and it was GREAT! Thanks so much.
Hi Craig~
Wonderful news. I am thrilled that you enjoyed the cheesecake. Thank you for sharing. 🙂
Jill
Hi Jill, I have the 7 x 3 cheesecake push pan. Should I use the 6 or 8 inch cheesecake recipe? Thanks!
Hi Mary~
If you use the 6 inch recipe, reduce the time as indicated. You can always make and extra half of recipe in the 7 inch for a taller cake and add 5 minutes.
Jill
Can this be baked in the oven? I have tried this in my instant pot duo and the paper towel comes out soaked ruining my cheesecake. Thoughts?
Hi Cindy~
The foil should hold the towel in place, so that it does not sink into the cheesecake. If a little does, the completer layer will hide any imperfection.
Jill
The question still was not answered. Can this be oven baked? If so, what temperature?
try a recipe made for the oven…
Any suggestions for altitude of 5280? Also I accidentally bought a 6×2 fat daddio push pan instead of a 6×3. Will I need to adjust the cooking time for that as well? Not use all the batter I would assume?
I am at 7000 ft, and cook everything an extra 25% – this recipe I cooked for 46 min, and it was perfect.
All your recipes look divine.
I have a 10 qt ppxl and I am just wondering how large a fat daddy o or spring form pan I can use in my 10 qt and if I can used the trivits (racks that came with it to make 2or 3 6 inch or larger stacked as u mentioned
Hi Mary~
An 8 inch pan will fit. I don’t know if you can stack 6 inch pans. You can stack 4 inch pans. If they fit, then it is fine to cook.
Jill
I’m so excited to try this recipe but don’t have any oranges on hand. I have lemons, limes, and some locally-grown tangerines. Can I use any of the other 2 citruses?
Chelle~
Tangerine and lemon zest is fine.
Jill
Thank you, thank you, thank you! My first cheesecake ever and it turned out perfect! I resisted the urge to improvise and followed the recipe exactly. This is a keeper!
I have 4.75 round spring form pan.. how long do I cook??
I made this this morning, and we ate it for supper. I only have 2 pans of 4 inches each. There was some extra filling, which I put in the fridge and cooked later. I think that I will reduce the time a few minutes next time I make cheesecake. However, for a first time, I am pretty proud of myself…..and I got good reviews from the family.
Great recipes
My daughter asked me to make this with mini chocolate chips. Would that effect this recipe?
Karen~
That is a nice add in and would be great.
Jill
I have 4″ square silicone cupcake holders – do you have an article that references them??
Hi, just made your NY cheese cake in the 8 inch fat Daddio pan using your 8 inch recipe, in my new 8qt IP. It is now at the stage of cooling with the sour cream topping on my counter for at least an hour.
When I removed it from the IP it had risen, evenly. After cooling 15 minutes it dropped a bit, still evenly without cracks. It does have a souffle-ish look.
I followed your information to the T. Only pulsing each egg addition for no more than 2 seconds, then scraped down the sides and gave it one more couple second whirl. I then pulled the blade of the FP out and gently folded in the heavy cream. Then poured it into the pan and tapped the few bubbles out from the top by hitting the sides
I’m not sure where I went wrong. I can only guess that the eggs I used were too large. I raise chickens and I weigh my eggs on a scale when I’m baking so I know if they are small medium or large. I used large eggs. 3 were at the higher end of large and 1 was at the medium end of large. (The 2 yolks were average). Could it have been the egg size. They were still in the industry’s weight consideration for Large. I’m baffled.
Any insight will help. Of course I will have to try again next week as I wanna get this right before Xmas.
Vicki~
One second on the eggs and omit that last “couple second whirl” you did and use a spatula instead.
Jill
I want to make small 4 oz. Mason jar size cheesecakes ahead of Christmas and freezing them. I am concerned that the Sour Cream layer will separate after thawing out? Should I be concerned or will it thaw out fine?
Rantinchick~
I would put the layer one while the cheesecake is hot.
Jill
Thank you for all of your information and your wonderful recipes!
I’m wondering if you can suggest another great freezer container that would work well for Instant Pot cheesecakes. I have searched for the Lock&Lock one that you recommend, but so far I haven’t had any luck finding any that aren’t $16 each and in used condition. : (
Any help you can provide would be great! I’m hosting two family Christmases this year, and I was hoping to make three cheesecakes soon and freeze them!
Hi Mary~
If you are freezing short term, then this Rubbermaid one will work well. http://amzn.to/2fVKgzo
I love the Lock & Lock and have a huge collection as I get rid of all boxes, bags of rice and other food and store everything in my Lock & Lock. For just a week or so, the cheap plastic ones will work fine.
Jill
Your New York Cheesecake was the very first recipe I made in my new Instant Pot today. I followed your directions exactly except for the one that said to wait until tomorrow to sample a piece. Holy cow! It was divine! I can’t imagine it being better tomorrow. Thanks for the recipe.
I made this for the first time and followed your directions, it was perfectsnd looked beautiful !
I forgot to add the whipping cream/ heavy cream to the filling. Will that be ok?
Gluten free version perhaps? I can buy gluten free graham crackers.. but to replace the flour? Gelatin perhaps?
Thanks!
I just used the Namastay gf flour and it still turned out great! I also used almond flour for the crust instead of grahams
Hi,
Can I use the InstantPot glass lid to make this cheesecakes or it has to be the lid that comes with it?
Thanks
your post says “handy printable recipe”, but i don’t see a print option. Did I miss it? TIA
Responding to Carey Anderson –
Carey – if you look right beneath the small picture where the entire recipe starts, there’s a little print button. It took me a few minutes to find it too. 🙂
Sorry – Carey SANDERSON
🙂
How does the push pan or springform pan bottom keep out water when the cheesecake is baking? I so want to attempt the NY Cheesecake.
Thank you for your help.
Gloria
I don’t have a large food processor. Can I use a VitaMix? or KitchenAid with the whisk attachment? Any advice?
Thanks—-AmY
Amy, carefully.
Jill
Hi Jill,
I have a 7 1/2 inch springform. Do you recommend using the 7 or 8 inches recipe? Thanks in advance for your time Jill.
Lien
Lien~
The 8 inch recipe will fit.
Jill
My daughter is using this recipe in the Instant Pot for a science experiment and comparing baking methods between the IP, traditional baking, New York style method, and water bath method. In order for the experiment to be valid, she will need to use the same recipe and pan size for each method. Any thoughts on how long to bake a 6″ cheesecake in the oven? Thank you. We are also excited that this recipe has to be go through three trials in order to average the results. In case you are interested, each cheesecake will be evaluated on height and number of cracks on the top after baking.
Kristen~
The height, cracks, etc. have to do with user performance. If there are cracks, if the cheesecake rises and falls, etc., then it is user error.
Jill
I followed the directions EXACLY and mine cracked in the middle approx 10-15 minutes after removing it ( Just prior to applying the sour cream). My kitchen was very cold – Could this possibly have something to do with it or perhaps, could my instant pot require less time?
Theresa, if it cracked so quickly, it is possible your pan was not greased enough or if the egg were over mixed.
Jill
Hmm … I tried not to, but I’m a little OCD- I probably over mixed the eggs. Lol. Thank you so much for your help and delicious recipe – It’s still one of the best cheesecakes I have ever had! 🙂
Do you have the info for an 8 in cheesecake?
Do you know if there is a way to make this low fat? I know this sounds crazy, but my husband loves cheesecake and due to very strict heart related issues he can only have extremely low fat diet. I would love to try and make this for him for the holidays. I know I can use the low fat graham crackers, but the eggs, yolk, and cream cheese are problems. Could you substitute low fat cream cheese and maybe just use egg whites and 1 yolk?
Hi Renee~
My first opinion is that in that type of situation, I would suggest making the recipe as is and taking only a tiny sliver at a time, so that the fat/calories are the same as if making the cheesecake low calorie/fat.
That being said, if you want to make it lower fat, the lower fat cream cheese does work. If you leave out the yolks, you will lose the creaminess. The creaminess also comes from the heavy cream. You can do all that and he can have a nice size piece, or do the above and he can have a sliver, but with all the yumminess.
Jill
i made this cheesecake for the first time and it came out perfectly .i followed the recipe exactly the zest is wonderful in it and the cooking time was perfect with the natural pressure release added .i also used the sour cream layer and topped it with cherry pie filling when it was ready to serve .magnificent muah!
This is definitely one of the best cheesecakes I have ever tasted! The zests do improve the flavour, I would not leave them out. Thank you for this recipe.
I just wanted to say that even cooking 40 minutes at pressure, it was still a bit wobbly in the center. I’m making another one now, I’ll do this one 42 minutes and report back. 🙂
I just experienced the same thing when cooking for 37 minutes. Was 42 better?
Krystal~
I think we figured out that you had a problem because you put your crust all the way up to the top, which will cause a soggy crust and extra moisture.
Jill
I accidentally forgot to add the 1/4 cup heavy cream to the batter. What difference will this make? The batter was thick and the raw batter was so delicious i could’ve eaten that! Added the sour cream topping and it’s cooling right now before I put it in the frig.
Can I make this in a smaller IP? I have a lux. The 6 in spring form on my trivet/rack seems tall in the pot.
Lisa, if the lid closes without problem, then it is fine.
Jill
I used a 7″ Springform pan. Because I love a taller cheesecake I 1.5 the recipe. Used 43 minutes high pressure and natural release until all pressure was released. I didn’t cover the cheesecake and only has a small amount of condensation that soaked into a paper towel easily. No cracks or air bubbles at the top. Probably because I used room temp ingredients and zapped the cream cheese till stirable. I used a hand whisk to not incorporate too much air when I mixed the ingredients. The consistency was perfect. Glazed the next day with good melted chocolate mixed with a little cream. very little, and set sugared whole strawberries point up on the top. Wow, looked beautiful and tasted delicious. Thanks old gal for sharing this recipe. Best NY style cheesecake ever. I should know, I’m from NY
Bekka~
Thank you so much for the wonderful compliments. I am glad you enjoyed the cheesecake.
Jill
Oh no, I followed everything so closely but I missed the last couple of sentences that clarify the cooking time for a 7″ pan. I did 1.5x the recipe but then only did 32 min! But I did leave it warming during the 15 minute NR. I wonder if that will help me out here.
When I pulled the cheesecake out and gave it a little shake, it seemed slightly shaky in the middle, but not much actually. Fingers crossed that it will cook more and set overnight as its for my husband’s birthday cake tomorrow and I would be so disappointed if it’s like pudding and I have no way of testing it before its cut! I’m tempted to try to make another one early in the morning just in case…
Hi Christine~
The cheesecake may be slightly underdone. You could have put it back into the pressure cooker and cooked a few more minutes. Although, if it wasn’t really jiggly, you may be okay. Good luck.
Jill
Hello Jill,
A friend shared your recipe with me and I am SO excited to try it! Cheesecake in the pressure cooker? I literally said to her mind blown! You may not know, but I wanted to ask what I can do to substitute the flour for gluten free? I have read if it’s less than 3Tbs it can be left out. Or to replace with a very fine flour… rice flour? Or a smaller amount of arrowroot powder? Anyway, thought I could ask first. Thanks again for this recipe!
Hi Beka~
Arrowroot is fine.
Jill
Amazing. Thank you for this. I don’t yet have a cheesecake pan but really had a desire for cheesecake, so I used a 7″ glass cake pan (just fit in my DUO50) lined with parchment paper and completely missed the instructions about 5 minutes less time, but it was still amazingly good!
At what point do you remove the cake from the pan, before refrigerator or after?
I remove the side after the cake is set up, after a couple of hours. I remove the bottom, before serving.
Jill
Hello from Scotland, I have made your New York cheesecake recipe twice this week, the 2nd one with a blackberry topping, both turned out perfectly in the Instant Pot. What a brilliant 5 star recipe and so easy to follow. Thank you! ?
Hi Heidi~
Hello from the US! So glad you are enjoying the New York Cheesecake recipe. Thank you for your compliment.
Jill
This was the best cheesecake ever. Thank you so much for the recipe.
Hi Courtney~
Without being there to see what you did, it is hard to say. But, please try it again and read the recipe carefully, including the commentary in the article. I promise that if you follow it to a “T,” you will have a wonderful cheesecake. 🙂
Jill
Is the 45 minute cook time for the 7″ pan only if you make the extra half-recipe? And 30 minute without the extra batter?
Hi Sarah~
Yes, only if you make the extra half recipe, otherwise, the time is 30 minutes for a 7 inch pan.
Jill
Can I use an 8 oz Regular Mouth Glass Jar? If so, is it 7 minutes like the Wide Mouth Glass Jar?
Thanks for being so clear with your recipes!
Hi Enid~
Thanks so much.
Jill
Can you use any cheesecake recipe and just bake in the IP?
Hi Seena~
Any cheesecake recipe will work. Just make adjustments for a very moist environment.
Jill
Does the trivet need to keep the pan out of the water? I have never cooked with a trivet in my cooker so I don’t have one. My cooker came with a rack for the bottom but it only holds stuff up about 1/4″ if that.
Hi Misty~
You definitely need a trivet to cook cheesecake. They are pretty cheap. Look on my accessories page as there is a link for a trivet.
Jill
Hey Jill! My first attempt at this recipe. I followed exact recipe, with added flour. After 35 minutes and a 15 minute NPR, it is like REALLY jiggly. I’ve waited my 15 minutes and added the sour cream topping. It’s cooling, in the 6″ Fat Daddio pan, for another hour, then I’ll pop it into the fridge. I’m nervous as it was really really jiggly. Did I mention it’s jiggly? I guess I’ll update in the morning. Crossing my fingers!!
Hi Mike~
Jiggly in the middle is good. Let me know tomorrow how it is.
Jill
Hey Jill,
Well, it tastes amazing!! My wife says it kinda tastes like key lime pie. Must be the zest!!
Same exact thing for mine. Nordicware 7 inch sprinform pan, which is actually less than 7″ diameter. I split the difference between your 30 minutes for 7″ and 35 for 6″ pans and cooked it for 33 minutes. Took it out and it wasn’t just a little jiggly it was soup. Put water in the IP again and cooked it for four more minutes. Better this time but still jiggly. Been in n fridge for 8 hours now and I took a tiny slice out. The outside edge is good- rest of it is pudding texture. What happened? Jill I followed your recipe exactly.
Hi Claudia~
I’m guessing that you did not follow the recipe “exactly,” as the cheesecake should not be soup. It is possible that the sealing ring was not in your pot or you used low pressure by accident?
Jill
Neither one of those things was true. Sealing ring in pot. Used high pressure. I think the pan I used may have been the difference.
Claudia~
What kind of pan did you use?
Jill
I have a Lux. How do you adjust the pressure from high to low to ??
Hi I just made this cheesecake (third time now…thank you!!!). It’s cooling now and I don’t have an hour to stick around home before putting in the fridge. Could I reduce the time for cooling to half an hour and then put in fridge? Or even reduce to 20 minutes?
Hi Leslie~
So glad you are enjoying my cheesecake recipe. You can reduce the counter cooling time a bit. I wouldn’t reduce completely as the cake will continue to cook as it is cooling.
Jill
Hi Steph~
How long did you leave the cake out on the counter before putting it in the refrigerator overnight? Did you add the flour? The cake is very dense and solid, so let’s retrace your steps to find out where it went wrong.
Jill
I did add the flour, accidentally a TBS actually. I left it on the counter for about 30 minutes, until it was time to add the sour cream topping, and then I put it into the fridge.
Do you think I could use canned milk instead of the cream? Would this freeze well?
Thank you for all of your wonderful recipes! Every one I’ve made so far has been a big hit with my family. I can’t wait until my husband tries the mini cheesecakes I’m making as a sweet surprise in his lunches!
Hi Chevelle~
I am glad you are having great success with my recipes. Canned milk would be fine. Cheesecake freezes very well.
Thank you so much for visiting and using my recipes.
Jill
I don’t have a pressure cooker. Can this recipe be made in the oven instead of a pressure cooker?
Hi Teri~
This can be made in the oven.
Jill
What temp and how long?
I just made this I have it cooling right now, do i leave it in the springform pan until tommorow or after an hour cooling?…
Hi Jessica~
I usually take off the sides of the pan after a couple of hours in the refrigerator. It is up to you.
Jill
What can you use instead of the cream?
Hi Valerie~
Yogurt, sour cream, Half & Half.
Jill
Can I just use the orange peel and lemon peel that you find in the baking aisle vs. fresh? Going to try this today!!!
Hi Sue~
The fresh is much better. If you do buy the dried, remember that it will be concentrated/stronger, so just use a drop.
Jill
If you are adding a topping like your strawberry compote, do you still use the sour cream topping?
Hi Carrie~
Definitely do the topping. It really adds. When you add it to a hot cake and then refrigerate it, the topping will be almost solid and become one with the filling part.
Jill
Thanks, Jill! I’ve got it in my instant pot now. Can’t wait to see how it turns out! I’ve never made a cheesecake before.
How would I adjust this for an 8×3 push pan?
Hi Meg~
For an 8 inch pan, I would double the recipe and keep the cook time the same as a 6 inch pan.
Jill
I have heard that you can make cheese cake with cottage cheese. Do you think the cooking time would be the same? Have a gallon of cottage cheese I need to use up!
Hi Moon~
Thank you for visiting. I don’t believe a cheesecake will hold up with cottage cheese. When cottage cheese melts, it gets stringy and delicious, actually, heated with a bit of sugar.
Jill
Old Weight Watchers trick: toast a slice of Pepperidge Farms Cinnamon Bread, then top generously with cottage cheese. Sprinkle with cinnamon and broil until gooey. Sounds weird but tastes great, and you’ll never have excess cottage cheese in your fridge again!
Hi Beth~
I’ve been doing that exact thing since around 1965.
Jill
Can the crust be left out of this to make it lower carb?
Hi Nicole~
You can definitely make this without the crust. I love to use 8 oz mason jars for cheesecake to make individual servings. No crust needed. Look at my Red, White and Blue Cheesecake. I used mini jars in that recipe.
Jill