pressure cooker cheesecake

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

A classic pressure cooker cheesecake recipe that you can serve as-is or top with any flavor you&#x27;d like!

Classic Instant Pot Cheesecake Recipe

graham cracker cookie crumbs

butter

cream cheese, room temperature

sugar

vanilla extract

eggs, room temperature

Prepare a 7-inch springform pan by coating it...

Prepare a 7-inch springform pan by coating it with nonstick cooking spray. Line with parchment paper, if desired.

In a small bowl, combine the graham cracker...

In a small bowl, combine the graham cracker crumbs and butter. Spread evenly in the bottom and no more than 1-inch up the side of the pan. Place in the freezer for 10 minutes.

In a large bowl, mix cream cheese and...

In a large bowl, mix cream cheese and sugar at medium-low speed until smooth. Mix in vanilla and add eggs one at a time just until blended. Don’t over mix! 

Pour batter into the springform pan on top...

Pour batter into the springform pan on top of the crust. Tap the filled pan gently on the counter to bring air bubbles to the surface and pop with a fork or a toothpick. 

Pour 1 cup of water into the pressure...

Pour 1 cup of water into the pressure cooking pot, and place a trivet in the bottom. Center the filled pan on a sling and carefully lower it into the cooking pot. Fold the sling down so that it doesn’t interfere with closing the lid.

Lock the lid in place. Select High Pressure...

Lock the lid in place. Select High Pressure and 25 minutes cook time. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid. 

Check the cheesecake to see if the middle...

Check the cheesecake to see if the middle is set with an instant read thermometer, between 140 to 150°F., or using the jiggle test. If the cheesecake isn’t quite done, return the lid and cook at High Pressure for an additional 5 minutes, followed by a 10 minute natural release. 

When the cheesecake is done, use the sling...

When the cheesecake is done, use the sling to carefully remove it from the cooking pot. Place on a wire rack to cool. 

Use the corner of a paper towel to...

Use the corner of a paper towel to soak up any water on top of the cheesecake.

When cheesecake is cooled to room temperature, refrigerate...

When cheesecake is cooled to room temperature, refrigerate covered with plastic wrap for at least 4 hours or overnight.

Refrigerate until ready to serve. 

Serve plain or topped with your choice of...

Serve plain or topped with your choice of whipped cream, fresh fruit, berry compote, or a chocolate drizzle.

https://mediavine-res.cloudinary.com/video/upload/myyksvlxq4vla3luthw2.mp4

Instant Pot / Pressure Cooker Hollywood Two-Tone Cheesecake is a simple, creamy cheesecake with a sour cream topping that uses just five basic ingredients. I've updated this 70-year-old recipe to make it work for today's electric pressure cookers—but the classic taste remains just like mom and grandma used to make.

Instant Pot / Pressure Cooker Hollywood Two-Tone Cheesecake

This delicious red velvet cheesecake is a wonderful treat for Valentine&#039;s Day, or any time of the year!

Red Velvet Cheesecake

ginger cookie crumbs

Tablespoon sugar

unsalted butter

8 oz packs cream cheese (softened)

salt

sour cream

distilled vinegar

cocoa powder

oz red food coloring

Place cookie crumbs, sugar, and unsalted butter in a medium sized bowl and stir until combined. Place in the bottom of a greased 7 inch springform pan. Set aside.

Prepare the crust

Place cream cheese, granulated sugar, and salt in a large bowl. Using a hand mixer, eat the cream cheese and sugar on medium speed until combined. Add sour cream, egg, vanilla extract, and vinegar and beat on medium speed until well blended. Remove about ¼ cup of the batter mixture and set aside.

Add cocoa powder and food coloring to the bowl and beat until incorporated. Pour this mixture into the prepared springform pan and smooth the top.

Place the ¼ cup of set aside batter mixture on top of the cheesecake and create a swirl with a chopstick or toothpick.

Cover springform pan with foil paper.

Add 1 cup of water to Instant Pot. Add cake to Instant Pot on trivet or bakeware sling.

Cook on high pressure for 35 minutes, allowing for natural release for 10 minutes.

Remove cake and allow to cool on the counter, then transfer to the fridge. Refrigerate 2-24 hours, the longer the better.

Prepare the filling

This easy Instant Pot cheesecake recipe is designed cook in an 8-inch pan that fits inside a large 8-quart pressure cooker with a graham cracker crust and tangy cream cheese filling.

8-inch Cheesecake | Instant Pot recipe

graham crackers

cream cheese (room temperature)

all-purpose flour

eggs (room temperature)

Toppings (compotes, fresh diced fruit, chocolate sauce, caramel, etc.)

Prepare an 8-inch springform pan by coating it with nonstick cooking spray. Line with parchment paper, if desired.

In a large bowl, mix cream cheese and sugar at medium-low speed until smooth. Mix in sour cream, flour, and vanilla. Add the eggs, one at a time, just until blended. Don’t over mix!

Pour batter into the springform pan on top of the crust. Tap the filled pan gently on the counter to bring air bubbles to the surface and pop with a fork or a toothpick.

Pour 1 1/2 cups of water into the pressure cooking pot, and place a trivet in the bottom. Center the filled pan on a sling and carefully lower it into the cooking pot. Fold the sling down so that it doesn’t interfere with closing the lid.

Lock the lid in place. Select High Pressure and 40 minutes cook time. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.

Remove the cheesecake and check that the center is set. If the cheesecake isn’t quite done, return the lid and cook at High Pressure for an additional 5 minutes, followed by a 10 minute natural release.

When the cheesecake is done, use the sling to carefully remove it from the cooking pot. Place on a wire rack to cool.

When cheesecake is cooled to room temperature, refrigerate covered with plastic wrap overnight (or at least 4 hours).

Refrigerate until ready to serve and top with your favorite cheesecake toppings.

Top 4 pressure cooker cheesecake recipes from across the web

The most viewed pressure cooker cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot New York Cheesecake

Classic Instant Pot Cheesecake Reci...

Red Velvet Cheesecake

8-inch Cheesecake | Instant Pot rec...

Top 4 pressure cooker cheesecake recipes from across the web

The most viewed pressure cooker cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot New York Cheesecake

Classic Instant Pot Cheesecake Reci...

Red Velvet Cheesecake

8-inch Cheesecake | Instant Pot rec...

The most viewed pressure cooker cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine