instant pot cheesecake

Easy New York Style Instant Pot Cheesecake Recipe: Pamper yourself &amp; impress guests with your choice of smooth/creamy or rich/dense pressure cooker cheesecake with crisp crust.

Instant Pot New York Cheesecake #17

(120 grams) graham crackers (, finely ground)

sea salt

(32 grams) all-purpose flour ((Optional for blind-baking crust))

(454 grams) Philadelphia cream cheese (, room temperature)

eggs (, room temperature)

(133 grams) white sugar

(120 grams) sour cream

(16 grams) cornstarch

(10 milliliters) vanilla extract

We highly recommend using a Hand Mixer to mix the cheesecake batter instead of a Stand Mixer. Stand Mixers are often more powerful, thus you can easily overmix and introduce too much air into the cheesecake batter. This may result in a puffy souffle-style cheesecake.

Read our 11 Tested Tips to Make a Stunning Instant Pot Cheesecake to help you make a successful cheesecake! :)

Critical Tips Before You Start

Place 16 ounces (454g) cream cheese, 2 large eggs, ½ cup (120g) sour cream on counter-top to reach room temperature. Then, melt the 3 - 4 tablespoons (42g - 56g) unsalted butter.*Pro Tip: this is critical for your cheesecake's success, so please make sure all the above ingredients are at room temperature before you start. If not, you may end up with lumpy fluff top cheesecake. So don't skip this step! :)

PREPARATION

Ground Graham Crackers: Finely ground 120g graham crackers in a food processor. Or place the graham crackers in a Ziploc bag and roll them with a rolling pin.

Mix Crust Mixture: In a small mixing bowl, mix finely ground graham crackers, a pinch of sea salt, 2 tsp - 1 1/2 tbsp (8.3g - 19g) brown sugar together with a fork.

Perfectionist’s Step - Add Flour (if blind-baking for firmer &amp; crisper crust): mix in ¼ cup (32g) all-purpose flour.

Add Melted Unsalted Butter: Mix in roughly 3 - 4 tbsp (42g - 56g) unsalted butter until the mixture sticks together.

Line Pan: Line the side &amp; bottom of cheesecake pan with parchment paper.*Note: We did not use any butter to line the parchment paper.

Form Crust: Pour in the graham cracker crumbs mixture. Gently press down the crumbs with a ramekin or Mason jar to form an even layer. You can also use a spoon for the edges.

Firm CrustMethod #1 - Freeze: Place cheesecake pan in freezer while you make the cheesecake batter. Method #2 - Blind-Bake (for firmer &amp; crisper crust): Place crust in a 325°F oven for 15 minutes.

PART A. MAKE THE CRUST

Mix Sugar Mixture: Mix 2 tbsp (16g) cornstarch, 2 pinches of sea salt, and 2/3 cup (133g) white sugar together in a small mixing bowl.

Briefly Beat Cream Cheese: In a medium mixing bowl, briefly break up the 454g cream cheese by beating it for 10 seconds with a hand mixer using low speed.

Mix in Sugar Mixture: Add in half the sugar mixture and beat until just incorporated using low speed (roughly 20 - 30 seconds). Scrape down the sides and hand mixer with a silicone spatula every time a new ingredient is added. Add remaining sugar mixture and beat until just incorporated using low speed (roughly 20 - 30 seconds).

Add Sour Cream &amp; Vanilla Extract: Add 1/2 cup (120g) sour cream and 2 tsp (10 ml) vanilla extract to the cream cheese mixture. Beat until just incorporated using low speed (20 - 30 seconds).

Blend in Eggs: Blend in the two eggs using low speed, one at a time. Mix until just incorporated (about 15 – 20 seconds with a hand mixer &amp; less time if you are using a powerful stand mixer). Try not to overmix on this step. Scrape down the sides and hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.

Pour Batter in Pan: Pour cream cheese batter in cheesecake pan.

Remove Air Bubbles for Smooth Surface: Tap cheesecake pan against the counter to let air bubbles rise to the surface. Burst the air bubbles with a toothpick or fork. Tap until you are satisfied. Ensure the surface is clear of air bubbles or fork marks. See above photos for demo.

PART B. MAKE DENSE CHEESECAKE BATTER

Method #1: Pour 1 cup (250 ml) of cold water in pressure cooker. Place cheesecake pan on top of a steamer rack (so, it’s not touching the water). Close lid and pressure cook at High Pressure for 26 minutes and Full Natural Release. Natural release will take roughly 7 minutes. Open lid gradually. Absorb any condensation on surface by lightly tapping it with a soft paper towel.Perfectionist’s Method #2 - Prevent Surface Dents: Place a steamer rack and pour 1 cup (250ml) of water in pressure cooker. Bring water to a boil (Instant Pot users: Press manual/Pressure Cook and set the time to 28 minutes). When the water begins to boil, place cheesecake pan on the steamer rack with a foil sling right away.*Caution: Don&#039;t wait too long to place the cheesecake in pressure cooker, as it&#039;ll affect the cooking time. Place it immediately once the water begins to boil. This prevents too much water from evaporating. Immediately close the lid with Venting Knob at Venting Position. Turn Venting Knob to Sealing Position and let it pressure cook at High Pressure for 28 minutes and Full Natural Release. It should go up to pressure in roughly 1 minute. Natural release will take roughly 7 – 9 minutes. Open the lid gradually. Absorb any condensation on the surface by lightly tapping it with a soft paper towel.

PART C. PRESSURE COOK CHEESECAKE

Cool Cheesecake: Allow cheesecake to cool to room temperature with the lid open in the pressure cooker. Or place it on a wire rack to cool to room temperature.

Release Cheesecake from Sidewall to Avoid Cracking: After cooling for 10 – 15 minutes, carefully run a thin paring knife between the sidewall and parchment paper to release the cheesecake from the pan. Pull the slightly wrinkled parchment paper lightly to straighten it out for a smooth side.

Chill Cheesecake in Fridge: Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 – 8 hours (preferably overnight).

Serve: Remove cheesecake from the refrigerator. The best way to release the cheesecake from the bottom pan is warm the bottom of the pan to melt the butter. You can use a torch or heating pad for this step. Carefully peel off the parchment paper. Enjoy~

PART D. COOL, CHILL, SERVE CHEESECAKE

https://www.youtube.com/watch?v=KhNf4cEz-Cs

Short Instant Pot Pressure Cooker Recipe tutorial on How to Make Easy Instant Pot New York Cheesecake #17. 

Pamper yourself or impress your guests with your choice of smooth & creamy or rich & dense pressure cooker cheesecake with a crisp crust.

You’ll Enjoy this Instant Pot Cheesecake #17 Because:
• Delicious enough for special occasions, yet easy enough for a treat to pamper yourself.
• You can choose your preferred consistency: smooth & creamy or rich & dense New York Cheesecake with a crisp crust
• Balanced flavors – not too sweet or sour
• How can you say no to a Cheesecake? 😉

Time to grab your Instant Pot Electric Pressure Cooker and learn how to Instant Pot New York Cheesecake #17! 

Enjoy :)

🍅 FULL RECIPE: https://www.pressurecookrecipes.com/instant-pot-cheesecake-new-york/

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Instant Pot New York Cheesecake #17 Recipe

Did you know you can make cheesecake in the Instant Pot? This decadent Amaretto Cheesecake is the perfect blend of rich chocolate, creamy cheesecake, and slightly sweet Amaretto.

Amaretto Cheesecake {Instant Pot recipe}

wafer-cookie crumbs

tsp almond extract

tbsp sugar

butter

bricks cream cheese

sugar

eggs

whipping cream

amaretto

cocoa

all purpose flour

vanilla

semi-sweet chocolate chips chocolate chips

EQUIPMENT NEEDED

Instant Pot

7" spring form pan

Process wafer cookies in a food processor or blender to make crumbs. If using a food processor, add in remaining ingredients to combine in food processor, otherwise mix in a bowl or directly in the springform pan.

Spray springform pan with nonstick cooking spray. Combine crust ingredients and put into a 7-inch springform pan. Pat down into the bottom of the pan.

Beat the cream cheese with the sugar until smooth; add eggs and whipping cream and beat for about 3 minutes on medium speed with a hand-held electric mixer. Add amaretto, cocoa, flour, and vanilla; beat for about 1 more minute. Stir in semi-sweet chocolate morsels.

Pour into prepared pan.

Put 1 cup of water in the inner pot of the Instant Pot.

Make a sling out of aluminum foil and lower the cheesecake down into the water. Tuck the sides of the aluminum foil sling so they are lower or even with the springform pan.

Close the Instant Pot lid and set to sealing. Set for 28 minutes on high pressure, and then allow for a natural pressure release when the cooking time is done. This should take around 15 minutes.

Carefully remove the cheesecake from the Instant Pot using the sling and then let cool on a cooling rack for about an hour. When it has cooled, transfer to the refrigerator, and let it sit overnight before serving the next day.

This Instant Pot 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!

Instant Pot New York Cheesecake

Honey Maid Graham Crackers ((crushed))

White Sugar

Tablespoons Butter (melted)

oz Cream Cheese (room temperature)

All Purpose Flour ((optional))

Pure Vanilla Extract

Orange Peel (grated)

Lemon Peel (grated)

Eggs (room temperature)

Egg Yolk (room temperature)

Whipping/Heavy Cream

Sea Salt

Sour Cream

Please read my article Perfect Pressure Cooker Cheesecake Tips &amp; 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.

Crust

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.

Filling

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.&nbsp; 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.

Cook

Whisk together the sour cream, extract and sugar to make a Sweet Crème Fraîche and then spread on the hot cheesecake.&nbsp; Let cool on wire rack for at least one hour.

Lightly cover and place in refrigerator overnight.&nbsp; Cheesecake can be removed from pan after an hour in the refrigerator.

Top Layer

I used to think cheesecake was too hard to make at home, until I tried THIS recipe. Not only is it so easy that it's basically foolproof, it's also unbelievably delicious!

Instant Pot Cheesecake

graham crackers

lb 16 oz cream cheese

sour cream

lemon

lemon juice

tsp vanilla extract

tsp salt

Tbsp all-purpose flour

Start by generously greasing the inside of your springform pan with either butter or cooking spray.

Stir the crushed graham crackers and melted butter together in a mixing bowl, then pour the mixture into the greased pan.

Use your fingers to press the mixture into an even layer of crust that covers the bottom of the pan and rises about halfway up the sides.

Step 1 – Prepare The Crust

Next, put the cream cheese and sugar into your food processor and process until smooth (about 1 minute).

Add the eggs one at a time, processing each until smooth. Scrape down the sides of the processor and add the sour cream, then process gain until smooth.

Add the lemon zest, lemon juice, vanilla, and salt, then process again. And finally, add the flour (either standard or gluten-free) and process for 1 minute to ensure a silky smooth texture. Pour the finished into your prepared crust.

Step 2 – Prepare The Filling

Set a trivet into the bottom of your Instant Pot, then pour in about 1 1/2 cups of water. Fold a long piece of aluminum foil into a narrow sling, and use it to lower your prepared cheesecake pan into the pot. (Another option is to use a silicone pressure cooker sling, which acts as both a sling and a trivet in one!)

Put the lid on your Instant Pot and make sure the valve is set to “Sealing.” Select “Pressure Cook” and set for High pressure for 25 minutes, with the “Keep Warm” setting turned off.

When the timer goes off, make sure the Instant Pot is turned off. Use Natural Release by allowing the pot to depressurize to on its own, which typically takes around 20 minutes. (Patience is a virtue when it comes to this cheesecake, so hands off!) ;-)

Step 3 – Pressure Cook It

After the lid unlocks, use the sling to carefully remove the finished cheesecake from the pot. Place it on a wire rack to cool for 15 minutes, then place it in your fridge to chill for 1 hour. Cover the pan with plastic wrap or tin foil, and chill for at least 1 more hour (or up to 2 days).

To serve, uncover the pan and run a thin knife or spatula between the pan and the cheesecake. Unlatch the sides of pan and remove it from the base. Then slice and serve, or use a large spatula to transfer the cheesecake to a cake plate.

Step 4 – Cool &amp; Serve!

Rich, creamy decadent New York Style cheesecake made easily in your Instant pot! A small cheesecake perfect for a family night treat, a small dinner party or a romantic dessert for two

INSTANT POT 6 INCH NEW YORK STYLE CHEESECAKE

Sour cream, (OR Greek yogurt)

Sugar

oz Cream Cheese, room temperature

Flour

Vanilla Extract

Eggs, room temperature

Tablespoons Whipping/Heavy Cream

Honey Maid Graham Crackers

Tablespoons Butter, melted

Pour the crushed crackers and sugar into a...

Pour the crushed crackers and sugar into a mixing bowl.

Melt butter and add to graham cracker mixture....

Melt butter and add to graham cracker mixture. Stir until just combined.

Pour crust mixture into bottom of greased 6-inch...

Pour crust mixture into bottom of greased 6-inch cheesecake pan and press the crust mixture firmly into the bottom of the pan.

Press the crust part way up the pan...

Press the crust part way up the pan side.

Blend together cream cheese, sugar, cream, flour and...

Blend together cream cheese, sugar, cream, flour and vanilla extract until smooth.

Add eggs one at a time, lightly mixing...

Add eggs one at a time, lightly mixing until just combined.

Pour filling into the pan, on top of...

Instant pot cooking instructions:

Add 1.5 cups of water to the bottom...

Add 1.5 cups of water to the bottom of your pressure cooker and then place the instant pot trivet with handles inside the pot.

Place cheesecake into pressure cooker onto the trivet.

Lock on lid and close Pressure Valve.

Press the manual button. Set to High Pressure...

Press the manual button. Set to High Pressure for 37 minutes. Allow an 18 minute natural release.

Open the vent Open the pressure cooker and...

Open the vent Open the pressure cooker and carefully lift the pan by the trivet handles making sure it is evenly balanced.

Gently absorb any liquid on the cheesecake with...

Gently absorb any liquid on the cheesecake with a paper towel.

Whisk together the Greek yogurt and sugar (Or...

Whisk together the Greek yogurt and sugar (Or sour cream and sugar) and then spread on the hot cheesecake.

Let cool on wire rack until cool enough...

Let cool on wire rack until cool enough to easily handle.

Cool on your countertop until it's easy to...

Cool on your countertop until it's easy to handle. Set in your fridge in the springform pan until set. This will take several hours to overnight.

Remove the springform pan sides and serve on...

Remove the springform pan sides and serve on the bottom plate.

Garnish with a few drops of pure maple...

Garnish with a few drops of pure maple syrup or any topping you prefer.

Best Low Carb Instant Pot Cheesecake with Easy Strawberry Sauce. This classic cheesecake is made keto by cutting the sugar not the flavor. It's perfect texture is made by cooking it in the Instant Pot!

Low Carb Instant Pot Cheesecake with Easy Strawberry Sauce

almond flour

Swerve Confectioners

cinnamon

salt

unsalted butter (melted)

liquid stevia

8 oz blocks full-fat cream cheese, slightly softened

vanilla extract

stevia glycerite

strawberries ((unthawed))

granulated erythritol

Coconut oil spray (for the pan)

Line the bottom of a 7-inch springform pan with parchment paper that has been trimmed to fit; lightly spray the inside of the cake pan with coconut oil.

For the crust, use a fork to combine the almond flour, Swerve Confectioners, cinnamon, and salt in a medium bowl.

Add the melted butter and liquid stevia and mix until crumbly. Press this mixture into the bottom and about 1 1/2 inches up the sides of the prepared pan.

For the filling, use a stand mixer or a handheld electric mixer to beat together all ingredients in a large bowl. Pour the filling into the crust.

Place a metal trivet into the inner chamber of pressure cooker. Add 1 1/2 cups water.

Cover the cheesecake with aluminum foil (to prevent condensation from dripping in), and place it on top of the trivet.

Turn the pot on Manual, High Pressure for 34 minutes and then do a natural release for 25 minutes.

Carefully turn the valve to “vent” to release any remaining pressure before opening.

Use potholders to carefully remove the cheesecake and uncover it. Use a paper towel to blot any moisture on top.

Let the cheesecake cool to room temperature and then refrigerate 4 hours before serving.

While the cheesecake cooks, make the topping. For the strawberry topping, combine the strawberries, erythritol, liquid stevia, and salt in a medium saucepan.

Cover the saucepan and cook (covered) on the stovetop over medium heat for 10 minutes.

Use a fork or potato masher to carefully mash the berries, and continue cooking (uncovered) until the sauce is thickened to your desired consistency, about 2 to 5 minutes more, stirring frequently.

Remove from the heat and stir in the lemon juice and vanilla extract. Cool to room temperature, and then refrigerate to chill.

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