The BEST Instant Pot New York CHEESECAKE Recipe

February 22, 2018Van
Blog post

Prep time: 20 minutes

Cook time: 45 minutes

Serves: 6

Cheesecake is a deceptively simple dessert.  There’s nowhere to hide with a plain cheesecake—it’s all about the marriage of flavor and texture. That creamy, rich filling over a deliciously crisp cookie crust is the perfect combination in my book.  I’ve had cheesecake all over the U.S. but, most cheesecakes were mediocre!  Even the widely accepted kings of the cake like Junior’s and Carnegie Deli in NYC cannot hold a candle to my personal recipe. And I hate to start a bi-coastal cheesecake war here—but the best cheesecake I’ve had in the entire US of A happens to be in Los Angeles at the famous landmark Langer’s Deli (they also have the Best pastrami west of Katz’s Deli).

After YEARS of making cheesecake the traditional way at home in my sometimes unforgiving oven I’ve developed this perfect cheesecake recipe inspired by Langer’s—and adapted it for the Instant Pot.  It’s thick, creamy and perfectly balanced with subtle flavors of vanilla and citrus I long for in a good slice. I add a sour cream topping to make it extra special, it makes your cheesecake look perfect and the refreshing tang and creaminess from the topping really takes the cheesecake to the next level. It’s the best cheesecake I’ve ever made, the texture turns out perfectly from “baking” it in the Instant Pot. You will impress all your friends and family with this recipe!

The BEST Instant Pot New York CHEESECAKE Recipe

The BEST Instant Pot New York CHEESECAKE Recipe

Print Recipe

The BEST Instant Pot New York CHEESECAKE Recipe

  • Prep time: 20 minutes
  • Cook time: 45 minutes
  • Serves: 6

www.foodisafourletterword.com

Ingredients

CHEESECAKE

  • 16 Oz Cream Cheese, room temperature, Trader Joe's brand is the best
  • ½ Cup + 2 Tablespoons Granulated Sugar
  • 2 Large Eggs, room temperature
  • 2 Tablespoons Sour Cream, room temperature
  • ½ Teaspoon Lemon Juice
  • 1½ Teaspoons Vanilla Extract
  • 1 Tablespoon Cornstarch
  • 7 Inch Springform Pan

CRUST

  • 1 Cup Fine Cookie Crumbs, I use Trader Joe's Ultimate Vanilla Wafers
  • 2 Tablespoons Granulated Sugar
  • 2 Tablespoons Unsalted Butter

SOUR CREAM TOPPING

  • ¾ Cup Sour Cream
  • 2 Tablespoons Granulated Sugar
  • ½ Teaspoon Vanilla Extract

Method

  • 1)

    Get the Cream Cheese, Eggs and Sour Cream to Room Temp:

    Let your 16 oz of cream cheese get to room temperature, the cream cheese should be around 73°F when you’re ready to use it.  This usually takes about 3 hours.  Unless it’s summer time, the best place to do this is place the sealed packages of cream cheese into your oven & turn the oven light on. The 2 large eggs need to be at room temperature as well, I use a shortcut method.  Fill a large bowl with hot tap water from your sink, place the eggs into the bowl and they will be at room temp in about 10 mins.

  • 2)

    Prepare the Cheesecake Pan:

    Trace the bottom of your 7 inch pan on parchment paper and cut out the circle to line the bottom of the pan.  Using a stick of butter, lightly coat the bottom so the parchment has something to stick to.  Then use the stick of butter to grease the the interior side of the pan very well.  This makes it easier to release the cheesecake from the pan.

  • 3)

    Prepare the crust: 

    My special method will produce a delicious and crispy crust without having to blind bake it first – the crust will also stay crispy for several days. 

    In a large non stick pan, pour in 2 Tablespoons Granulated Sugar and heat on medium.   It will take a few minutes for the sugar to liquify, keep and eye on it and stir often with a silicone spatula.

    As soon as all the sugar liquifies, add the 2 Tablespoons of unsalted butter and stir well so the butter and the liquid sugar are combined.

    Once all the butter has melted, add 1 Cup of Cookie Crumbs and mix well, coating all the crumbs with the butter-sugar mixture. Keep on medium heat for 1 minute while you’re mixing the cookie crumbs and break up any large pieces.

    Turn off the heat and let the crumbs cool for 3 minutes.  Pour the crumbs into your springform pan and press onto the bottom, you can use a spoon or something with a flat bottom like a small ramekin to help you even out the crust.  The mixture may still be hot, so be careful when working with it.

  • 4)

    Make the Cheesecake batter:

    I use a KitchenAid stand mixer with a paddle attachment to mix the batter since it incorporates the least amount of air into the batter – you really have to avoid overmixing the cheesecake batter.  Place the 16 Oz of room temperature cream cheese, 2 Tablespoons of Sour Cream &  ½ Cup + 2 Tablespoons of Granulated Sugar and 1 Tablespoon of Cornstarch into your mixer.  Mix on low speed until  it looks smooth and combined. Scrape your bowl half way through with a spatula to ensure an even mixture.  (With my KitchenAid, this took 1 min 30 sec using #3 speed)

  • 5)

    Add the 2 Large room temperature Eggs, ½ Teaspoon Lemon Juice and 1½ teaspoon of Vanilla Extract, mix using the lowest setting until everything is incorporated and looks smooth. While mixing, scrape your bowl 2-3 times with a spatula to ensure an even mixture. (With my KitchenAid, this took 1 min 30 sec using the “Stir” speed)

  • 6)

    Pour the batter into your cheesecake pan. Pick up the pan and tap it a few times on the counter to even out the batter and this also helps pop air bubbles in your batter.    Wrap the entire pan very well & tightly with foil, you want to avoid getting any condensation or steam on your cheesecake.  I put one piece of foil on top and seal tightly,  then another on the bottom that wraps up towards the top.

  • 7)

    “Bake” the Cheesecake:

    Place 1½ Cups of water into the Instant Pot and place the trivet into it. Carefully place the the cheesecake pan on top of the trivet (If you have a 6 Qt you can use a Grafiti Band as your sling (link here) or you can make a foil sling to help you place & lift the pan, you need foil that’s 20 inches long, then fold it length wise so it’s about 4 inches wide and place it underneath the pan so it wraps up the sides).  If you have a separate sealing ring you use for desserts, place that one on the lid.  Seal the lid and switch the knob to “Sealing”.   If you’re using a dark nonstick metal baking pan, set the Instant Pot for High Pressure / Manual for 45 minutes (if you’re using a light colored pan like the Fat Daddio Aluminum push pan, Set the Instant Pot for High Pressure / Manual for 50 minutes).  Once the timer is up and you hear the beep, wait an additional 20 minutes while the pot releases the pressure naturally.  If the pin hasn’t dropped on it’s own after 20 minutes, switch the knob to “Venting” and when the pin drops open your lid.

  • 8)

    Sour Cream Topping:

    Place ¾ Cup Sour Cream, 2 Tablespoons sugar and ½ Teaspoon Vanilla Extract into a bowl and whisk very well.  The sour cream mixture should be a pourable consistency.

  • 9)

    Carefully remove the cheesecake from the Instant Pot. My trivet has handles so I lift the cheesecake pan out with the trivet handles.  Unwrap the foil, the pan will still be hot so use mitts or kitchen tongs.  Pour the sour cream topping onto the hot cheesecake, tap the pan a few times onto the counter to help even out the topping and pop the air bubbles.  Leave it on the counter to cool for about 1.5 hours.

  • 10)

    Cover the pan and place it into the refrigerator for at least 12 hours before serving.  Keep the cheesecake in the baking pan, you don’t want to remove the cheesecake until it’s been cooled for at least 12 hours.  A trick I use to get the cheesecake to release easily, I put the cheesecake pan into the freezer for 30 minutes before I release the springform pan. To get very clean slices, I run my knife under hot water from the sink and wipe it off each time I make a slice. Top with your favorite fruit or whipped cream and enjoy!

↓ Supplies to make this recipe ↓











 

 







27 Comments

  • Linda

    February 22, 2018 at 5:08 pm

    What beautiful, clear directions! Your cheesecake looks magnificent…can’t wait to try one of my own.

    1. Van

      February 22, 2018 at 7:14 pm

      Thank you so much Linda, I hope you enjoy the cheesecake!

  • Rose

    February 23, 2018 at 4:58 pm

    At what altitude do you live? I am at 7000 ft above sea level and I have to adjust the time for almost every recipe made from a lower altitude. Thank you.

    1. Van

      February 23, 2018 at 6:40 pm

      Hi Rose, I’m a little under 100 Ft. Do you usually have to add to the cooking times?

  • Patrice

    February 24, 2018 at 8:05 am

    Hello. The cheesecake looks so delicious and beautiful!
    What size IP did you make it in?

    1. Van

      February 24, 2018 at 8:13 am

      Thank you Patrice! I used an 8 Qt, but the 7 inch pan will also fit in the 6 Qt – I designed the recipe so it would work with both the 6Qt & 8Qt Instant Pots. The only difference is with the 6Qt, you need to use a foil sling to help you lift the pan out of the pot.

  • Sharon

    February 26, 2018 at 5:58 am

    I just made your incredible cheesecake recipe this weekend – hands down my favorite cheesecake! I decided to make my crust with the Speculoos cookies from Trader Joe’s, but used your blind baking method. Now, I would like to move on to a lemon or lime version. How would you suggest the additions without compromising the integrity of the creaminess? Do you have some other versions you would like to share?

    1. Van

      February 26, 2018 at 9:12 pm

      Hi Sharon, thanks for trying out my recipe & I’m so glad you love it! Speculoos cookies must have made a very delicious crust! You can add 1 Teaspoon of lemon or lime zest, 4 Teaspoons of lemon or lime juice and use 3/4 Cups of Sugar (instead of the 1/2 Cup +2 Tbs) – everything else would be the same. I’m going to post a matcha and chocolate version soon 🙂

  • Fm

    February 27, 2018 at 6:17 pm

    I just made this… super delicious! But it’s more like a firm pudding (still holds its shape if sliced). Is it supposed to be like that or did I undercook it…. I made it in a 7 in soufflé dish (looks like a white large ramekin)…. I wonder if I needed to cook it longer?

    1. Van

      February 27, 2018 at 8:30 pm

      Hello Fm, thanks for trying out the recipe. Did you refrigerate it for 12 hours before trying it? The issue is most likely the ceramic dish, my recipe is made in a metal springform pan. Ceramic isn’t as good as a conductor of heat when compared to a metal pan so it takes longer to absorb heat. I think if you add more cooking time it would be ok, maybe another 5-10 minutes.

  • Brandy Hatfield

    March 2, 2018 at 3:02 pm

    Made this today, it’s coming on my counter now. It is 100% necessary for it to be in the fridge for 12 hours?? It smells so good in here, and that’s a long time

    1. Brandy Hatfield

      March 2, 2018 at 3:03 pm

      *cooling on my counter

    2. Van

      March 2, 2018 at 3:05 pm

      Hi Brandy! A few people told me that they refrigerated it for 3 hours then put it in the freezer for 30 minutes and they said it was good. 12 hours is best, but go for it if you want it for dessert tonight 😀 Thanks for trying it out!

  • Nik

    March 14, 2018 at 5:40 pm

    Is it possible to make this without eggs? If so, would I just omit them entirely or try to find some vegetarian substitute?

    Thanks.

    1. Van

      March 15, 2018 at 9:43 pm

      Hi Nik, I haven’t tried making this without eggs yet so I’m unsure how it would turn out, the eggs acts as a binder so I don’t think it would set properly. I have a No-Bake recipe that you might like if you’re looking for one without eggs: http://foodisafourletterword.com/recipe/no-bake-cheesecake-cups/

  • Susan

    March 19, 2018 at 4:40 am

    Your cheesecake looks fabulous, thank you for making the recipe so detailed, I wanted to make one but wasn’t sure quite what technique to use in the Insta pot. Saving this to Pinterest, and going to make it at my next card party. Susan @Craftingafamily.com

    1. Van

      March 19, 2018 at 8:44 am

      Thanks Susan, I hope you enjoy it when you get a chance to make it! Thanks for giving it a try 😀

  • Peggy

    March 20, 2018 at 6:06 am

    Hi, I made this once and it was amazing! Tasted delicious, but I felt it could have cooked a little longer. Wondering if you have the “keep warm” setting on, so that while the pressure is releasing naturally for 20mins, it’s still cooking?

    1. Van

      March 20, 2018 at 11:13 am

      Hi Peggy, when the timer is up on the Instant Pot, it automatically switches to Keep Warm, so yes it’s still cooking during the 20 minutes of Natural Pressure Release. Did you turn off the Instant Pot when the timer went off?

  • Barbara

    March 20, 2018 at 10:26 am

    Can you freeze it for a week or so with sour cream topping or is it best to eliminate topping if freezing for that long?

    1. Van

      March 20, 2018 at 11:19 am

      Hi Barbara, if you plan on feeezing it, I would eliminate the sour cream topping. You can add it later when you’re defrosting it.

  • SusieW

    March 29, 2018 at 8:15 am

    I only have a 6 inch spring form pan. Can I increase the cooking time rather than scaling back the recipe?

    1. Van

      March 29, 2018 at 9:14 am

      Hi Susie, many people have just added 5 minutes to the cooking time with a 6 inch pan with great success, so it would be 50 Minutes High Pressure and 20 minutes Natural Pressure Release. Hope you enjoy the cheesecake!

  • Brynn

    March 31, 2018 at 4:08 pm

    I just made this for Easter! I’m hoping it turns out… This is my first cheesecake E V E R and I am not sure what it should look like. It was slightly darker on the sides but still had some jiggle to it in the center. I am hoping that the cooling time and 12 hours in the refrigerator will firm it up. Fingers crossed!!!

    1. Van

      April 1, 2018 at 2:59 pm

      Hi Brynn, it sounds perfect, there should be a slight jiggle in the middle when you take it out of the Instant Pot, it will set up great in the refrigerator.

  • Joyce

    April 17, 2018 at 10:34 pm

    I just made this for a potluck tomorrow. It’s will stay in the pan for 10 hours. Can a put it in the freezer for a half then serve it. By the way it’s looks great, and smells yummy. Thanks

    1. Van

      April 18, 2018 at 8:03 am

      Hi Joyce, the freezer step is just optional,it helps release the pan cleaner, but you could serve it directly from the refrigerator. I hope everyone enjoys it!

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