Description

This Perfect Instant Pot New York Cheesecake is a creamy, rich dessert with a classic graham cracker crust, made effortlessly in your Instant Pot. Topped with a luscious strawberry glaze and fresh strawberries, this cheesecake offers a smooth texture and delightful flavor with hints of vanilla, lemon zest, and almond extract. The pressure cooking method ensures a moist, dense cheesecake without the need for a traditional water bath in the oven.

Ingredients

Crust

1 1/4 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon

Filling

2 (8-ounce) packages cream cheese, at room temperature
1/2 cup granulated sugar
1 1/2 teaspoons cornstarch
3 large eggs, at room temperature
1/2 cup heavy cream, at room temperature
2 teaspoons vanilla extract
1 teaspoon fresh lemon zest
1/2 teaspoon almond extract

Topping

3 tablespoons strawberry jam
1 tablespoon water
2 cups halved strawberries

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Instructions

Prepare Instant Pot: Add 1 1/2 cups water to a 6-quart Instant Pot and place the metal trivet inside the pot. This creates the steam environment needed for pressure cooking.
Prepare Pan and Crust: Lightly oil a 7-inch springform pan or coat it with nonstick spray. In a large bowl, mix graham cracker crumbs, melted butter, 1 tablespoon sugar, and ground cinnamon until combined. Press this mixture firmly onto the bottom and about 1 1/2 inches up the sides of the pan. Place the crust-lined pan in the freezer to set while you prepare the filling.
Make Cheesecake Filling: Using an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth and creamy, about 2 minutes, scraping down the bowl as necessary. Add the remaining 1/2 cup sugar and cornstarch, and mix until incorporated. Beat in the eggs one at a time, mixing well after each addition. Then mix in heavy cream, vanilla extract, lemon zest, and almond extract until the filling is smooth and homogenous.
Assemble Cheesecake: Remove the crust from the freezer. Pour the cream cheese filling into the prepared crust, smoothing the top gently. Carefully place the springform pan on the trivet inside the Instant Pot.
Cook Cheesecake: Seal the Instant Pot lid and set it to manual/high pressure for 28 minutes. When the cooking time is complete, allow the pressure to release naturally over 20-30 minutes to prevent cracking.
Cool and Chill: Carefully remove the cheesecake from the pot. Let it cool on a wire rack for 1 hour. Run a paring knife around the edges to loosen. Cover and refrigerate the cheesecake for at least 6 hours or overnight to set completely.
Prepare Strawberry Topping: In a medium bowl, mix strawberry jam with 1 tablespoon of water. Microwave for 30 seconds or until melted and smooth. Stir in the halved strawberries until evenly coated with the glaze.
Serve: Remove cheesecake from the springform pan. Top with the strawberry mixture evenly. Serve immediately for best flavor and presentation.

Notes

Using room temperature ingredients, especially cream cheese and eggs, ensures a smooth filling without lumps.
Natural pressure release is crucial to avoid cracking the cheesecake.
Refrigerating overnight improves the texture and flavor of the cheesecake.
For variations, try topping with different fruits or fruit sauces.
If you don’t have an electric mixer, whisk the cream cheese and other ingredients vigorously by hand but beat longer for smoothness.
Make sure to seal the springform pan tightly with foil if there’s concern about water leaking in during pressure cooking.

Prep Time: 45 minutes
Cook Time: 28 minutes (pressure cooking) + 30 minutes (natural pressure release) + 1 hour cooling + 6 hours chilling
Category: Dessert
Method: Instant Pot
Cuisine: American