When was the last time you had a great cheesecake?
For me… it’s been years! I’d forgotten how much I loved it!
We used to attend a gathering of Jewish Christians in Seattle — and the hostess made the most amazing cheesecake every month. Although she wouldn’t disclose her secret ingredient, I think I’ve figured it out… Gelatin!
It’s my go-to magic ingredient for almost every recipe already, and it plays so many different roles. In cheesecake, only a small amount of gelatin achieves the perfect, wondrously moist texture that otherwise, too many eggs might dry out.
As I returned to the world of cheesecake, the Instant Pot became my trusty companion. In just 25 minutes, the cheesecake is done!
I chose to make a classic New York cheesecake for you, dear Traditional Cooking School readers! It’s a great jumping off place for all other Instant Pot cheesecake recipes, and couldn’t be more delicious. Rich and satisfying, perfect in its simplicity.
For those with dairy sensitivities, I’ve experimented with chevre (soft, fresh goat cheese) and lactose-free cream cheese. Both produce a beautiful end product worthy of guests.
For the crust, I use my favorite allergy-friendly, grain-free white flour: cassava. Just like in Instant Pot Grain-Free Pumpkin Cheesecake, no one even knows they’re eating a Paleo, gluten-free flour alternative! And, cassava is so versatile — my family enjoys it in our muffins, pancakes, hashbrowns, and more.
If cassava doesn’t appeal to you, feel free to try out the crust recipe from this Orange Dark Chocolate Cheesecake.
New York Cheesecake In The Instant Pot
Ingredients
For the crust:
- 3/4 cup cassava flour
- 1/4 cup grass-fed butter or lard
- 1/4 cup coconut sugar
- 1 pinch sea salt
- 1/4 teaspoon baking soda sifted
For the filling:
- 16 ounces organic cream cheese room temperature
- 2 organic or pastured eggs
- 3/4 cup maple syrup
- 2 teaspoons sustainably-sourced gelatin (certified glyphosate-free)
- 2 teaspoons vanilla extract
- 3/4 cup heavy cream
Instructions
To make the crust:
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Preheat oven to 350 degrees Fahrenheit.
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Combine flour, coconut sugar, sea salt, and baking soda in food processor.
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Pulse briefly to blend.
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Then add lard and pulse again until flour begins to come together, darkening slightly and absorbing the fat (about 2 minutes).
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Press mixture into 7-inch springform pan.
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Bake for 9 minutes.
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Finally, remove from oven and turn off.
To make the filling:
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Blend cream cheese, eggs, maple syrup, gelatin, and vanilla in blender until smooth.
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Add the heavy cream and blend again briefly (about 5 seconds).
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Put 2 cups of water and trivet in pressure cooker.
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Then cover with a glass lid or plate to prevent evaporation.
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If using an electric cooker (such as the Instant Pot), put it on sauté so it can begin pre-heating.
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If using a stovetop cooker, turn on the burner to medium to begin pre-heating.
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Then, pour filling into 7-inch springform pan with crust (see above recipe). It's best not to overfill the pan -- so if you have any leftover it keeps for about 5 days in the fridge, until you're ready to make muffins, quick bread, or cake. It makes the most delicious swirl. Just pour over and into your other batter before baking!
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Cover pan with a piece of parchment paper followed by a piece of aluminum foil.
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Crimp down loosely.
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Then, use sling to transfer (carefully) to pressure cooker.
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Cover the pot, checking the seal and components to make sure all is well.
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If using an electric cooker, set to high for 25 minutes.
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If using a stovetop cooker, bring to low pressure and maintain for 35 minutes.
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When cooking time is over, if using an electric cooker, hit the Cancel button to turn off the heat, and also unplug it.
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With a stovetop cooker, remove from heat.
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Then let pressure release naturally.
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When pressure is released, transfer the cheesecake carefully out of pressure cooker and put on cooling rack.
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Then remove the covers.
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If any water is pooled in the center, siphon off with a spoon.
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Use a butter knife to separate cheesecake from sides of pan. My pan is non-stick, so I like to use a wooden knife to protect the pan's integrity.
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Replace covers.
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Then refrigerate to chill thoroughly.
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Remove from springform pan as desired for presentation.
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Finally, slice, serve, and enjoy!
Recipe Notes
- For the crust, I use my favorite allergy-friendly, grain-free white flour: cassava. No one even knows they're eating a Paleo, gluten-free flour alternative! And, cassava is so versatile -- my family enjoys it in our muffins, pancakes, hashbrowns, and more.
- If cassava doesn't appeal to you, feel free to try out the crust recipe from this Orange Dark Chocolate Cheesecake.
For more cheesecake inspiration and special-diet friendly options, try Nourishing No-Bake Peppermint Cheesecake {with a low-carb option}, Chocolate Cheesecake Pie (Allergy-Friendly), and Instant Pot Chocolate Cheesecake With Probiotic Blueberry Sauce.
What’s your favorite kind of cheesecake? Have you attempted an Instant Pot cheesecake yet?
This post was featured in 22 Real Food Instant Pot Desserts and Must-Have Instant Pot Accessories: The *Only* 5 You Really Need.
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I cannot wait to try this! It looks amazing, Megan!
Thank you, Raia; YAY! 🙂
Woah! That looks amazing! I’m so new to the instant pot and have only made broths and beef pilaf so far – cheesecake is next! Thank you!!
Yay, wonderful! Enjoy!
Is there a “market ready” substitute for the cassava flour? I have most wheat, nut and rice flours available, but not that one unfortunately! Thanks.
Hi Krista, you can use the crust recipe from this Instant Pot Cheesecake recipe: bit.ly/2ks7UUW It uses blanched almond flour.
Great, thank you! I love cheesecake and can’t wait to try this one in my IP! Thanks for all you do. 🙂
Non-stick pan? What are you using? Obviously not a teflon one 🙂
Hi Ellen, unfortunately at this time we’re unaware of a cheesecake pan that doesn’t have a non-stick coating. We’ve looked and looked. I use a wooden knife to protect the pan’s coating when removing the cheesecake. It can also be greased and lined with parchment. There is a new non-stick coating made from ceramic that may be safer.
Ah well, I was hoping.
There is a stainless steel springform on amazon. it expensive at about 26 dollars but it doesnt have the nonstick on it. Ekovana is the brand
I have not as yet, committed to buying it.
I was so excited about this and it ended up on the bottom of the instant pot. Please let me know what I did wrong
Hi Cherie, I’m so sorry for you! 3 possibilities- Did you buy a leak-proof cheesecake pan? Did you cover the cheesecake as directed in the recipe? Did you over-fill the pan (or as the recipe directs, did you save some of the filling for muffins etc)?
Could you also use a graham cracker crust?
Yes, probably. I haven’t tried it; but I suspect it would work just fine.
I just took mine out of the instant pot after following all the directions. The outside inch or so looks set, but the inside looks very wet. I put it back under pressure for another 4 minutes. How should the center look when it is done? Are there different directions for high altitude? TIA
Hi Tammy, I don’t have high altitude directions. I hope your solution worked out for you. It does sound like yours was too wet inside and needed a longer cooking time. The center should be mostly set but less so than the edges. I hope you’re able to perfect it at the higher altitude. 🙂
I just bought a gowise instant pot will a 4 quart Pyrex bowl fit inside?
Can you use the 7 cup round Pyrex bowl to make the cheesecake?
I so not have Instapot.
Could this be baked in the oven instead?
If so, has anyone tried with success?
I was hoping to make this in about two weeks for a friend’s birthday who is mainly on carnivore diet, so I would just omit the crust all together (I’ve made no bake and baked cheesecakes without crust) and probably use raw honey.
I just haven’t baked with addition of gelatin before.
Any prompt suggestions would be greatly appreciated!!
Thank you and Happy New 2025 Year! ?
It was supposed to say, I do not have Instapot…
Gotta love autocorrect!