Instant Pot Lemon Cheesecake

Instant Pot Lemon Cheesecake… creamy and lush, sweet and tart, and absolutely delicious!  With a buttery graham cracker crust, a smooth and silky lemon cheesecake center, and a tangy homemade lemon curd topping.  The perfect dessert for any occasion!

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Lemon = life!!  Who’s with me!??

Not a day goes by that I don’t use a lemon in some form or fashion.  Lemons are so amazing for so many reasons – don’t you think?

I feel a tribute to the lemons coming on…

• First, a huge reason to adore lemons is this Instant Pot Lemon Cheesecake!!  It’s everything my friend… sweet and tart, creamy and light.  And of course amazingly delicious!
• Next, lemons just look all happy and bright – like sunshine in the sky.
• They’re terrific for brightening veggie dishes, using in dressing and of course they’re great for adding flavor and tenderizing meat in marinades.
• They’re a natural deodorizer – they smell so fresh and clean.
• Lemon juice can be used as a short-term preservative on certain foods that tend to oxidize and turn brown after being sliced… think apples, bananas and avocados.
• They bring balance to sweet desserts, making them both tart and sweet.
• Lemon juice makes delicious beverages such as lemonade (of course), lemon water, and also cocktails like my strawberry lemonade vodka.  Mmm – so good!
• Lemons are a great source of Vitamin C! One lemon provides about 31mg of vitamin C, which is 51% of the reference daily intake. 
• Lemons also contain fiber and plant compounds that “could significantly lower some risk factors for heart disease” – according to Healthline.com.
• Plus they contain compounds that have been found to lower cholesterol.
• Because lemons contain both vitamin C and citric acid, they may protect against anemia by helping us absorb as much iron as possible from our food.

What can I say?  Lemon’s got it goin’ on!!  And I’m sure I’ve just scratched the surface.  Feel free to jump on in and add your favorite uses for lemons in the comments below. 

Let’s talk more about this lemon cheesecake – shall we?

It has this really silky texture that just melts in your mouth.  The lemon flavor is balanced with the perfect amount of sweetness.  And the graham cracker crust adds a buttery component that ties it all together perfectly.  D-licious!!

As you probably already know, the Instant Pot was made for cooking cheesecake. 

Well, maybe not really, but my point being the pressure cooker provides the perfect balance of heat and moisture so your cheesecake never comes out dry and cracked.  Smooth and creamy every time my friend. 

Well, as long as you have the right recipe.  Like this one!!

I’ve got some step by step instructions to help you with this Cheesecake recipe creation…

How to make the perfect lemon cheesecake:

First, I suggest getting all your ingredients out and placing them on the counter.  Having everything at room temperature actually produces a better cheesecake.

Next, we’ll work on the crust.  It’s pretty simple… graham crackers + butter + brown sugar.

I like to crush my graham crackers in the food processor.  It’s really fast with minimal mess and it creates a very consistent outcome.  Just pulse until they are all crumbs.  Like this…

Add the brown sugar and pulse until it’s blended in.  Drizzle melted butter over the crumbs, and pulse again until mixed.

Add the mixture to your parchment lined springform pan.

Bake it, then set it on the counter to cool while you make the filling.

BTW I purchased a 7-inch springform pan by Nordic Ware just for making cheesecake recipes in the Instant Pot.  It was pretty inexpensive and I can use it for other things like cakes, frittatas etc.

Now comes the lemon cheesecake filling. 

Combine combine sugar, cornstarch, and salt in a small mixing bowl, then set aside.

Beat the softened cream cheese until smooth in a large mixing bowl using an electric hand mixer.

Slowly add the sugar mixture in thirds, continue mixing and scraping down the bowl as you go.

Add in the sour cream and the vanilla, then beat them in thoroughly.

Add the eggs 1 at a time, beating on low speed until each one is incorporated.  Scrape down bowl between additions.  

Add the lemon juice and lemon zest, then mix on low speed just until incorporated.  Pour the mixture into the springform pan over the baked graham cracker crust.

And it’s finally time to pressure cook this baby!

Add 1 cup of water to the instant pot.  Place the cheesecake on the trivet (I highly recommend this OXO silicone bakeware sling!) or fabricate a sling from tin foil, leaving handles long enough to lift the cheesecake out and lower the trivet and cheesecake into the IP.

Place the lid on the IP and pressure cook for 28 minutes.  It will take 7-8 minutes for the IP to come to pressure.  Allow the pressure to natural release for 10 minutes, manually release any remaining pressure and remove the lid and turn the IP off.  

Leave the cheesecake in the IP to cool naturally for 20 minutes.

Remove from the IP and allow to cool on the counter on a cooling rack for another 30 minutes – 1 hour.

Next, chill the cheesecake in the refrigerator, loosely covered for at least 6 – 8 hours or even better 24 hours.

To serve it… run a small cutting knife with a smooth edge (not a serrated knife!) along the inside of the cheesecake pan.  Release springform pan hinge, carefully remove, and transfer cake to a plate.

Bring to room temperature before serving.

And just to be sure us lemon lovers have enough lemony flavor I created a lemon curd topping for this beauty. 

There are several techniques for making lemon curd.  Since it involves eggs, if you’re not careful you will have scrambled eggs in your lemon curd. 

I chose this particular method because it produces creamy lemon curd every time.  You can make this while your lemon cheesecake is chilling in the refrigerator.

First, mix the butter and sugar together with an electric hand mixer,  creaming them just as you would when making a cake – this will take 3-4 minutes.

Then add the eggs, one at a time, and mix each one in well.

Add the lemon juice and zest then mix together.  At this stage it won’t really come together as a smooth creamy mixture  – it will look like the mixture is separating but that’s ok.

Add the mixture to a saucepan and cook for 8-9 minutes on low heat, whisking the entire time.  It will thicken and become creamy.

The lemon curd will continue to thicken as it cools.  Transfer it to a sealed container and store it in the fridge.  Homemade lemon curd will last 1-2 weeks in the refrigerator or up to a 1 year in the freezer.

Spread the lemon curd on the top of the cheesecake just before serving.  And if you’d like, grate a little more lemon zest on the top for even more lemon flavor and to make it look pretty.

Although this recipe makes 12 ounces of the lemon curd, you only need 2 ounces to spread on the top of the cheesecake. The nutrition information below only includes 2 ounces of lemon curd. Save the rest for topping ice cream, making fruit tarts, or the next time you make this recipe which I’m sure will be very soon!

There you have it: step-by-step fool proof instructions for making the most delicious Instant Pot spring dessert.

This Instant Pot Cheesecake is such a lush and creamy dessert!  Perfect for a family dinner, a shower, or a BBQ with friends. 

Enjoy my friend!!

Yield: 8 Servings

Instant Pot Lemon Cheesecake REcipe

Print

This Instant Pot Cheesecake is such a lush and creamy dessert!  Perfect for a family dinner, a shower, or a BBQ with friends. 

Prep Time 15 minutes

Cook Time 38 minutes

Pressure/Depressurize Time 18 minutes

Total Time 1 hour 11 minutes

Ingredients

For The Graham Cracker Crust:

• 5 ounces graham crackers, crushed (9 full sheets of graham crackers)
• 2 tablespoons brown sugar
• 3 tablespoons butter, melted

For The Cheesecake Filling:

• 16 ounces cream cheese, softened (two 8 ounce packages)
• 3/4 cup sugar
• 2 tablespoons cornstarch, plus 1 teaspoon
• 1/8 teaspoon salt
• ½ cup sour cream
• 4 tablespoons fresh squeezed lemon juice
• 1 teaspoon vanilla
• 2 large eggs
• Zest of one lemon

For The Lemon Curd (you can also use store bought – Dickinson’s is my favorite)

• Makes 12 ounces
• ½ cup fresh lemon juice
• zest of two lemons
• ½ cup sugar
• 2 eggs
• ¼ cup salted butter, softened

Instructions

To Make The Graham Cracker Crust:

1. Pre-heat oven to 350 degrees F. Line the bottom of a 7-inch springform pan with parchment paper. *See note
2. Add the graham crackers to food processor and pulse until they are all crumbs. *See note
3. Add brown sugar and pulse until it’s blended in.
4. Drizzle melted butter over crackers, and pulse again until mixed (don’t over mix or the crumbs could start sticking together and turn into clumps).
5. Add the graham cracker crumb mixture to the springform pan and use the bottom of a small juice glass to gently press the crust until it’s even and smooth.
6. Bake in a preheated 350 degree oven for 10 minutes. Allow to cool on the counter.

To Make The Lemon Cheesecake Filling:

1. In a small mixing bowl, combine sugar, cornstarch, and salt then set aside.
2. Beat the softened cream cheese until smooth in a large mixing bowl using an electric hand mixer. *See note
3. Slowly add the sugar mixture in thirds, continue mixing and scrape down the sides of the bowl as you go.
4. Add in the sour cream and the vanilla, then beat in thoroughly.
5. Add the eggs 1 at a time, beating on low speed until each one is incorporated. Scrape down the bowl between additions.
6. Add the lemon juice and lemon zest, then mix on low speed just until incorporated.
7. Pour the mixture into the springform pan over the baked graham cracker crust.
   

To Cook The Cheesecake:

1. Add 1 cup of water to the instant pot. Place the cheesecake on the trivet (I highly recommend this OXO silicone bakeware sling!) or fabricate a sling from tin foil, leaving handles long enough to lift the cheesecake out and lower the trivet and cheesecake into the IP.
2. Place the lid on the IP and pressure cook for 28 minutes. It will take 7-8 minutes for the IP to come to pressure. Allow the pressure to natural release for 10 minutes, manually release any remaining pressure, remove the lid, and turn the IP off.
3. Leave the cheesecake in the IP to cool naturally for 20 minutes.
4. Remove from the IP and allow to cool on the counter on a cooling rack for another 30 to 60 minutes.
5. Chill in the refrigerator, loosely covered for at least 6-8 hours or even better 24 hours.
6. Run a small cutting knife with a smooth edge (not a serrated knife!) along the inside of the cheesecake pan. Release springform pan hinge, carefully remove, and transfer cake to a plate.
7. Bring to room temperature before serving.
   

To Make The Lemon Curd:

1. This technique takes the stress out of tempering eggs. It will keep the eggs from cooking every time.
2. Mix the butter and sugar together with an electric hand mixer, creaming them just as you would when making a cake - this will take 3-4 minutes.
3. Then add the eggs, one at a time, and mix each one in well.
4. Add the lemon juice, and zest then mix together. At this stage it won't really come together as a smooth creamy mixture - it will look like the mixture is separating but that's ok.
5. Add the mixture to a saucepan and cook for 8-9 minutes on low heat, whisking the entire time. It will thicken and become creamy.
6. Cool and store in sealed container in the fridge.
7. Spread the lemon curd on the top of the cheesecake just before serving. Then grate a little more lemon zest on the top of the lemon curd just before serving for even more lemon flavor and to make it look nice.

Notes

• To create parchment lining: remove the bottom from the springform pan, lock the hinge, then set it on a piece of parchment paper so you can trace the inside edge with a pencil. Replace the bottom of the pan, cut out the circular piece of parchment, and use it to line the bottom of your pan.
• You can use a rolling pin to crush the graham cracker crumbs instead of a food processor, but it will take a little longer.
• You can use the microwave to soften cream cheese. If you do this be sure to keep it from melting; just soften it enough that you can easily press your finger into it.
• Cheesecake keeps, covered and chilled, 1 week.
• Although this recipe makes 12 ounces of the lemon curd, you only need 2 ounces to spread on the top of the cheesecake. The nutrition information below only includes 2 ounces of lemon curd. Save the rest for topping ice cream, making fruit tarts, or the next time you make this recipe which I’m sure will be very soon!
• Homemade lemon curd will last 1-2 weeks in the refrigerator or up to a 1 year in the freezer.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 461Total Fat 30gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 12gCholesterol 131mgSodium 412mgCarbohydrates 43gNet Carbohydrates 42gFiber 1gSugar 30gProtein 6g

This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!

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