Instant Pot New York Style Cheesecake #17 | Learn How to Make New York-Style Cheesecake in the Instant Pot!

How to Make New York Cheesecake in the Pressure Cooker

Hello Foodies,

What are your Fourth of July plans? and do your plans include cheesecake or a delightful spread like this one? Cold and creamy, this sunshiny sweet is the perfect 4th of July and summer treat!

It's been a long time since I wanted to prepare New York Style Cheesecake! So on the occasion of the 4th of July, I decided to make this yummy #cheesecake17 in the instant pot. And believe me guys, this instant pot cheesecake recipe is so much simpler than the oven version!

Video Recipe:

This Instant Pot New York Style Cheesecake is simple, classic, and no water bath required! The water you add to the inner pot of the instant pot will do this for your cheesecake. The texture is smooth, rich, and creamy, served over a crisp Biscoff Lotus crust. It is simply the best, most wonderful instant pot cheesecake I have ever had and have ever made. So get ready for the 4th of July and make it in the instant pot.

Can You Make Gluten-free New York Style Cheesecake?

Yes, you can make it gluten-free.
For the gluten-free cheesecake, simply make the crust by pulsing nuts(like pistachio almonds/cashews), butter, and sugar/dates in a food processor till it’s ground to your preferred consistency.
Pour the pulsed mixture in and press it down firmly at the bottom to form an even layer. Put the pan in the freezer while you make the filling.

Why do I like Instant Pot to Make Cheesecake?

Instant Pot Cheesecake is more comfortable because you don’t have to mess with a water bath because the Instant Pot creates a water bath for you, and cooking time is shorter than the oven.
Lighter texture with delicate flavors.
No need to pre-bake the crust.

Why should you add cornstarch to a cheesecake?

Usually, cornstarch is added to the cake batter to avoid cracks.
About one tablespoon to ¼ cup of cornstarch (depends on how much batter you have) is added to the batter.
Cornstarch is gluten-free in its natural form. It has a light, finer texture when used in baked goods.

Prep Time: 15 Minutes; Cooking Time: 36 minutes.
Each Slice of New York Style Cheesecake Contains 351 Calories.

Ingredients:

To Make a Crust/Bottom Layer:

12-14 Biscoff Lotus Biscuits, pulsed into crumbs
2 Tbsp Butter, melted

To Make Cheesecake Batter/Filling:

8 oz Philadelphia Cream Cheese(Room Temperature)
¼ Cup Sour Cream
2 Tbsp Cornstarch
¼ Cup Sugar
1 Pinch of Salt
1 Tsp Vanilla Extract
1 Tsp Lime/Lemon Zest
2 Large Eggs

Topping/Decoration:

American Buttercream

Instructions:

To Make a Crust/Bottom Layer:

Spray a 6/7-inch springform pan(you can line it with parchment paper, I didn’t) with non-stick cooking spray.
In a ziplock bag place the biscuits/graham crackers and using a rolling pin crush them to make crumbs or pulse in a food processor till its ground to preferred consistency.
Pour the pulsed biscuits and butter mixture into the springform pan and press it down firmly at the bottom to form an even layer.
Put the pan in the refrigerator/freeze, while you make the cheesecake batter/filling.

To Make Cheesecake Batter/Filling:

Place the room temperature cream cheese in a mixing bowl and mix until smooth(mix at low speed).
Add all the remaining ingredients(sour cream, cornstarch, sugar, vanilla extract, lemon/lime zest, and a pinch of salt and mix the mixture until well combined, smooth, and creamy(do not over mix).
Add the eggs one at a time and mix well.
Scrape down the sides of the bowl during mixing.
Pour the batter into the prepared springform pan.
Spread the batter evenly, using a spatula.
Tap 2-3 times to get rid of any air bubbles in the filling.
Cover the pan with aluminum foil.

To Prepare New York Style Cheesecake in the Instant Pot:

Add 2 cups of water into the instant pot.
Place the trivet and the springform pan.
Cover the Instant pot with the lid and place the vent in the sealing position.
Pressure cook on manual mode(Hi) for 36 minutes.
Release the Pressure Naturally (NPR) and then open the lid.
Take out the pan and remove the aluminum foil.
Let it cool for an hour on the countertop and refrigerate it for at least 6-8 hours/overnight.
Using a butter knife or offset spatula, go around the edges of the cheesecake, releasing the cheesecake from the pan.
Open the springform hook and remove the ring and the cheesecake is ready.
After 8 hours, it's ready to serve, garnish or decorate as you like.
Slice and serve chilled New York Style Cheesecake. Enjoy!!!

Substitutions/Alterations and Tips to Make New York Style Cheesecake:

For the classic height cheesecake, simply double up the ingredients
Top cheesecake with buttercream or whipped cream frosting if you like.
Make sure cream cheese and sour cream are at room temperature
I used a hand mixer on low speed to make a cheesecake batter, you can use a mixer grinder/stand mixer.
To make an eggless version replace eggs with 2 tbsp cornflour.
Always use a full-fat Philadelphia cream cheese, it will never fail you.
Cheesecake can be prepared 24-48 hours in advance.
Top cheesecake with buttercream/whipped cream, berries, or apple or cherry pie filling before serving!

Dietary Comment:

The calorie count is based on a 2000 calorie diet.
Per serving contains 351 calories, 28.3 g carbohydrates, 24 g fats, and 5.7 g protein.
Portion size can always be increased or decreased depending on your health goals and activity level.
(Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on products used.)

Good Time To Eat:

It is good to eat New York Style Cheesecake as a dessert.

If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
I love it when you try my recipes and send me pictures & feedback.