What is the difference between New York style cheesecake and regular cheesecake?

New York style cheesecake is known for its dense, creamy texture and rich flavor, thanks to extra cream cheese and sometimes a bit of sour cream or heavy cream. Regular cheesecakes are typically lighter and may include ingredients like ricotta or cottage cheese. The Instant Pot New York Cheesecake keeps all the signature richness while offering a faster, no-fuss pressure-cooked version that rivals the oven classic.

Can I use a springform pan in an Instant Pot?

Yes, a springform pan can absolutely be used in an Instant Pot for cheesecake. Just make sure it fits your Instant Pot model usually a 7-inch springform pan fits a 6-quart Instant Pot perfectly. To prevent leaks, wrap the outside of the pan with foil. Many bakers also prefer using a cheesecake pan with a removable bottom for cleaner sides and easier release when making Instant Pot New York Cheesecake .

What is the difference between burnt cheesecake and New York cheesecake?

Burnt cheesecake, like the popular Basque version, is intentionally baked at high heat to caramelize the top and edges, creating a rustic look with a lighter, custard-like center. New York cheesecake, in contrast, is smooth, dense, and baked (or pressure-cooked) low and slow for a velvety texture and structured form. The Instant Pot New York Cheesecake delivers that classic dense bite with none of the cracks or overbake risk.

Is Instant Pot cheesecake good?

Absolutely! Instant Pot New York Cheesecake is impressively creamy and consistent. The pressure cooker creates a steamy environment that bakes evenly and reduces the chance of cracking. Many find it just as good if not better than oven-baked versions. Plus, it’s quicker, more energy-efficient, and ideal for small kitchens or busy schedules.

Instant Pot New York Cheesecake | 17-Tested Recipe, Rich & Flawless Instant Pot New York Cheesecake #17: Foolproof Rich & Creamy Dessert

Name: Instant Pot New York Cheesecake #17
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 1 7-inch cheesecake
Cuisine: American
Ingredients: 10 graham crackers (120g), finely ground; 3–4 tablespoons (42g–56g) unsalted butter, melted; A pinch of sea salt; 2 teaspoons to 1½ tablespoons brown sugar (8.3g–19g); ¼ cup (32g) all-purpose flour (optional for firmer crust); 16 ounces (454g) cream cheese, room temperature; 2 large eggs, room temperature; ⅔ cup (133g) white sugar; ½ cup (120g) sour cream, room temperature; 2 tablespoons (16g) cornstarch; 2 teaspoons (10ml) vanilla extract; 2 pinches sea salt

Description

This Instant Pot New York Cheesecake is rich, creamy, and baked to perfection in your pressure cooker. Choose your ideal texture dense or smooth and impress every time with a crisp graham crust.

Ingredients

10 graham crackers (120g), finely ground

3–4 tablespoons (42g–56g) unsalted butter, melted

A pinch of sea salt

2 teaspoons to 1½ tablespoons brown sugar (8.3g–19g)

¼ cup (32g) all-purpose flour (optional for firmer crust)

16 ounces (454g) cream cheese, room temperature

2 large eggs, room temperature

⅔ cup (133g) white sugar

½ cup (120g) sour cream, room temperature

2 tablespoons (16g) cornstarch

2 teaspoons (10ml) vanilla extract

2 pinches sea salt

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Instructions

1. Crush graham crackers into fine crumbs and mix with salt, sugar, and melted butter. Add flour if blind-baking.

2. Press crust mixture into 7-inch cheesecake pan lined with parchment. Freeze or blind-bake at 325°F for 15 mins.

3. Beat softened cream cheese with hand mixer on low. Gradually add sugar, cornstarch, and salt. Mix just until combined.

4. Blend in sour cream and vanilla. Add eggs one at a time. Do not overmix.

5. Pour batter into crust. Tap pan gently to release bubbles. Pop visible ones with a toothpick.

6. Place pan on a steamer rack in Instant Pot with 1 cup water. Pressure cook on High for 26 mins; natural release 7–9 mins.

7. Cool cheesecake in pot with lid open or on rack. Run knife along edge. Chill for at least 4–8 hours.

8. Before serving, warm bottom of pan to release cheesecake. Peel off parchment and slice to serve.

Notes

Ensure all dairy ingredients are at room temperature before mixing.

For dense texture, mix briefly; for creamier, mix ingredients slightly longer.

Blind-baking adds extra firmness to the crust.

Use foil sling for easy removal from Instant Pot.

Prep Time: 15 minutes
Cook Time: 28 minutes
Category: Dessert
Method: Pressure Cook
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 288
Sugar: 16g
Sodium: 271mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 4g
Cholesterol: 81mg