This Instant Pot New York Cheesecake has a rich, velvety cream cheese filling brightened with lemon zest and vanilla sits on a buttery brown sugar graham cracker crust, finished with a sweet drizzle of chocolate syrup in every dreamy slice.
The Instant Pot gives you a dense, ultra-creamy texture you love from a classic bakery cheesecake, but in about half the time it takes in the oven. The steamy, gentle heat of the pressure cooker works like a built-in water bath, so you get a smooth, crack-free top without any of the usual stress. It is sized perfectly for a 7-inch springform pan, which makes it ideal for smaller households, date nights, or anytime you want a showstopping dessert without a giant cake sitting in your fridge all week.
Helpful Tips
- Bring everything to room temperature: Softened cream cheese, sour cream, and eggs blend together smoothly without overmixing, which keeps lumps out and prevents a grainy texture.
- Mix gently and briefly: Beating just until each ingredient is incorporated keeps extra air out of the batter, which helps you avoid bubbles and cracks for that signature dense New York texture.
- Be patient with the chill time: Letting the cheesecake cool completely and then chill for at least 4 hours (overnight is even better) gives it time to set up firmly so you get clean, beautiful slices.
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Instant Pot New York Cheesecake
Ingredients
For the crust:
- 10 whole graham crackers crushed
- 1 tablespoon brown sugar
- 1/4 cup butter unsalted and melted
For the filing:
- 16 ounces cream cheese room temperature
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/2 cup sour cream room temperature
- 1 teaspoon lemon zest
- 2 teaspoons vanilla extract
- 2 large eggs plus 1 yolk room temperature
- 1/4 cup chocolate syrup or other desired topping
Instructions
- In a bowl, mix the ground graham crackers with the brown sugar and melted butter until it’s well mixed, like gravel.
- Line a 7” springform pan with parchment paper on the bottom and around the edge, to prevent sticking.
- Pour the crust mixture into the pan and press it down to form a firm crust on the bottom. Pack it down with the bottom of a glass.
- In a small mixing bowl, mix cornstarch, salt, and granulated sugar together.
- In a medium mixing bowl, beat the cream cheese for a few seconds with a hand mixer on low speed. Add in half the sugar mixture and beat again for a few seconds, just to incorporate the sugar – don’t beat any longer than necessary. Scrape down the bowl with a spatula after each addition.
- Add the remaining sugar and beat again just to incorporate.
- Add the sour cream, lemon zest and vanilla extract and beat until incorporated.
- Beat while adding the eggs, one at a time. Fold the batter with a spatula just to make sure everything is incorporated.
- Pour the mixture into the springform pan and smooth it out. Try to remove any air bubbles from the mixture by smoothing with a spatula. You can also tap the pan against the counter a few times to pop bubbles. The smoother the top, the smoother your cheesecake will turn out.
- Pour 1 cup of boiling water into the bottom of the Instant Pot. Set the trivet inside. Place the springform pan on the trivet. Lock the lid. Press the pressure cook button and set the time to 27 minutes.
- After the time is up, allow a natural release of pressure. Carefully open the lid to avoid water splatter. Remove any water from the surface of the cheesecake with a paper towel.
- Allow the cheesecake to cool completely on a wire rack, then transfer it to the refrigerator to cool for at least 4 hours to overnight to firm up.
- Once chilled, remove the cake from the pan, top with chocolate syrup, and serve.
Equipment Needed
- 7 inch springform pan
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.