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!
You are going to love the authentic taste this Pressure Cooker New York Cheesecake made right in the Pressure Cooker.
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.
Well, Phyllis’ cheesecake turned out to be the best cheesecake I have ever had in my whole life. I’ve had cheesecake from all over and nothing beat this cheesecake. Phyllis was kind enough to give me her recipe, which was from the famous New York Restaurant, Lindy’s. I scaled it down and converted it for the Pressure Cooker.
Before you get started making this Pressure Cooker Cheesecake, please read my article called Perfect Pressure Cooker Cheesecake Tips & Guide, so that your first cheesecake will be a success.
They can be made with or without crust. Just divide the crust (if using), filling and topping equally between each jar.
For a lighter cheesecake, try my Italian Ricotta Cheesecake or Italian Meyer Lemon Ricotta Cheesecake, which are 50% less calories. The Pressure Cooker Three Ingredient Japanese Cotton Cheesecake is a totally different take on a cheesecake.
Biscoff Cookies / Trader Joe’s Speculoos Cookies / Cinnamon Graham Crackers / Honey Maid Graham Crackers, all work very well with this recipe. You will have a crispy crust using any of these Crispy Cookies, IF you follow my guidelines. For Graham Crackers, use 7 sheets (14 pieces). For Biscoff, use 18 cookies. The Biscoff Cookies are really good in my Holiday Spice Peppernuts Cheesecake recipe. The crust is super crisp. If you want a thicker crust, just prepare more crumbs.
See, Perfect Pressure Cooker Cheesecake Tips & Guide article before making starting this recipe.
I like to use my 11 Cup Food Processor when making Cheesecake, but an Electric Hand Mixer or a Stand Mixer will work too. Add Biscoff Cookies or Honey Maid Graham Crackers and sugar into the bowl of a food processor. Pulse until small crumbs form. Add melted butter and combine. If you don’t have a food processor, take a large baggie and put the Biscoff Cookies/Honey Maid Graham Crackers inside. Seal it and take a rolling pin and crush the Biscoff Cookies/Honey Maid Graham Crackers and then add in the butter.
Grease your Cheesecake Pan and then place a Parchment Round into the bottom of the pan. Grease the Parchment Round. If you don’t have parchment, don’t worry. It just might be a little more difficult to separate the cake from the bottom of the pan.
Press crumb mixture into pan using a Fox Run Tart Tamper or your fingers, forming a neat border around the edge and slightly up the sides. Place your pan into the freezer for at least 20 minutes, while preparing the filling.
Mix the cream cheese, sugar, vanilla and All Purpose Flour together, until smooth and creamy. If you want to use Flour, substitute with 1 Tablespoon of Potato Starch instead. The cream cheese mixture should be nice and smooth as silk.
For grating the lemon and orange, I use the Microplane Stainless Steel Zester, as it is stainless steel and has super sharp blades, making zesting a breeze. Be gentle when using the Microplane, a you don’t want to scrape off any of the pith from the orange and lemon. The pith (white part under the skin) is very bitter. Make sure you do not use Meyer Lemons for the zest!!! Their skins are bitter and very thin. Eureka Lemons work the best for the zest.
I keep hearing my readers saying that they didn’t use the peels and I need to tell you, that you are not doing yourself a favor. The peels make a huge difference in this Pressure Cooker New York Cheesecake. The peels take the cheesecake up to a new and better level. You won’t even taste citrus, but they will enhance the flavor of the cheesecake. Please DON’T SKIP THE PEELS!
Pour the heavy cream into the cream cheese mixture and combine. Make sure to scrape down the sides of the bowl. Add one egg at a time. Just use the pulse button for one second after each egg is added. Add the single yolk last and again, just one second on pulse. If using an Electric Hand Mixer, turn it on and immediately turn it off. That is enough mixing. It is okay if you see some of the yellow yolk. If your ingredients are room temperature, you will not see any lumps.
Please see, Perfect Pressure Cooker Cheesecake Tips & Guide, so that your first cheesecake will be a success.
Pull the Pan with the Crust out of the Freezer and pour in the Cheesecake Filling. Notice that you cannot see the crust. This is good and what you want.
I like to cover my cake pan with a paper towel, which will absorb the water that is flying around in the Pressure Cooker. Just use 1/2 piece of a paper towel. Place some foil over the paper towel and crinkle just on two sides, so that it will keep the paper towel taut. You don’t want the paper towel to sink into the filling.
It is cheap to make and you will find yourself using it all your Pot in Pot cooking.
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 Pressure Cooker. The Grafiti Bands will hold the paper towel in place nicely, as well..
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. If there is more than a tiny movement, put the Cheesecake back into the Pressure Cooker and cook for another 3 minutes and do another Natural Pressure Release.
The heat that is trapped inside will continue to cook the center while the cheesecake cools.
The Sweet Cream Completer Layer is what pulls this Pressure Cooker New York Cheesecake together. It will taste very refreshing; light, creamy and sweet! This Sweet Cream Completer Layer adds another layer of delicious flavor. You can still pair your cheesecake with your favorite Topping, so don’t worry about the Sweet Cream Completer Layer. It is not a Topping, just an additional layer of flavor. The Sweet Cream Completer Layer will melt slightly into this Pressure Cooker New York Cheesecake and will become one with the cake. You can even use the Sweet Cream on a bowl of Strawberries and on top of my Pressure Cooker Chocolate Chip Bread Pudding! Yum!
So, Whisk together the Sweet Cream Layer ingredients. Alternatively, you can use Homemade Instant Pot/GoWise Greek Yogurt mixed with sugar, instead of the sour cream, if you like. You may need a touch more sugar though, so taste it to makes sure that it is sweet.
This is a challenge for you sour cream haters. I dare you to mix up the Sweet Cream Completer Layer and give it a taste. Ah ha! I bet after pouring it top of your hot cheesecake, you are licking the bowl!
Pour the Sweet Cream Completer Layer onto your hot Cheesecake and spread it evenly over the whole Cheesecake.
For a little twist on the Sweet Cream Completer Layer, try using my Instant Pot/GoWise Homemade Noosa Yoghurt Copycat recipe instead. It’s just a little bit of heaven!
Any jar that will fit into the opening of the Push Pan will work. Don’t try to take it out of the pan, until at least after a couple of hours in the refrigerator!
A Cheesecake desperately needs at least 12 hours in the refrigerator, so please, please, make your Cheesecake the day before you need it and let it set up properly in the refrigerator overnight. It will taste much, much, much, better. Really, I am not joking. Your Cheesecake will taste good on the same day, but will taste incredible the next day.
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.
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 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.”
Use the lid as the base for the cheesecake (see photos above) and the bowl as the cover!
When you want a piece of Cheesecake, just remove a slice and in 30 minutes, you’ve got yummy Cheesecake!
This Pressure Cooker New York Cheesecake is awesome topped with Pressure Cooker Lemon Curd, Fresh Berry Compote or Gooey Hot Fudge Sauce. Before you go, check out my new Pressure Cooker Pumpkin Muffin Cheesecake Bites recipe!
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- 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
- LamsonSharp Chef’s Slotted Turner– I totally love this spatula!
- Stainless Steel Trivet
- Microplane Stainless Steel Zester
- 6 inch Fat Daddio’s Push Pan
- Biscoff Cookies, Trader Joe’s Speculoos Cookies or Honey Maid Graham Crackers
- All Purpose Flour
- Rubbermaid Disposable Containers for Holiday Travel!
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Here is your handy printable recipe:
- 1/2 cup Sour Cream
- 2 teaspoons Sugar
- Please read my article Perfect Pressure Cooker Cheesecake Tips & Guide, before proceeding.
- 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.
Blend together cream cheese, sugar, heavy cream, flour, grated peels 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.
- 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 37 minutes. Allow an 18 minute natural release.
- 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.
Whisk together the sour cream and sugar 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.
If there is liquid on the top of your cheesecake, put it back into the Pressure Cooker for 5 more minutes with a 10 minute Natural Pressure Release.
Any kind of Crispy Cookie Crumbs can be used, such as Nilla Wafers, Shortbread, Ginger Snaps, Chocolate Thins, Biscoff, Oreo, Lorna Dune, etc. Biscoff Cookies work best for the crispest crust.
Yogurt can be substituted for Sour Cream. Add additional sugar, if needed.
Use extra flour if you want a denser filling and/or add 5 minutes to your cook time. Omit flour for a creamier cheesecake.
Up to a 7.5" pan will fit comfortably in a 6 qt. Pressure Cooker. If you have a 7-7.5" pan and want a taller cheesecake, increase the recipe by one-half and increase cooking time to 44 minutes. Otherwise, if using the recipe as is, in a 7-7.5" pan, reduce cook time to 32 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 an 8 inch Cheesecake, double the recipe and cook for 40 minutes, with a full 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!
15 minute Natural Pressure Release
Don’t Forget to PIN IT