Instant Pot Lemon Cheesecake Recipe

July 05, 2023 Post a Comment

Instant Pot Lemon Cheesecake Taste And See from tasteandsee.com

Description

This Instant Pot Lemon Cheesecake recipe is a delicious and creamy dessert that is easy to make with a few simple ingredients. The tartness of the lemon zest and juice gives this cheesecake a bright and tangy flavor, while the creamy texture of the cream cheese adds a light and fluffy texture. This recipe is perfect for a special occasion or just to indulge in a sweet treat.

The Instant Pot makes this recipe even easier and faster to make. The pressure cooker helps to cook the cheesecake in a fraction of the time, and it helps to keep the texture and flavor of the cheesecake intact. Plus, the instant pot helps to keep the cheesecake moist and creamy, making it a perfect dessert for any occasion.

Prep Time

This recipe requires about 20 minutes of prep time. This includes mixing the cream cheese, sugar, and egg until smooth. You’ll also need to zest and juice the lemon, and mix the graham cracker crumbs with the melted butter to create the crust. Finally, you’ll need to prepare the Instant Pot for pressure cooking.

Cook Time

Once the Instant Pot is prepped and ready to go, the cook time is only about 20 minutes. This includes the time it takes for the Instant Pot to come to pressure and release the pressure. Once the pressure is released, you’ll need to let the cheesecake cool for a few hours before serving.

Ingredients

2 (8-ounce) packages of cream cheese, softened
3/4 cup sugar
2 large eggs
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
1/2 teaspoon vanilla extract
1/2 cup graham cracker crumbs
4 tablespoons melted butter

Instructions

1. Start by prepping the Instant Pot. Add 1 cup of water to the Instant Pot and insert the trivet.

2. In a medium bowl, mix together cream cheese, sugar, eggs, lemon juice, lemon zest, and vanilla extract until smooth. Pour the mixture into a 7-inch springform pan.

3. In a separate bowl, mix together graham cracker crumbs and melted butter. Press the mixture into the bottom of the pan.

4. Place the pan on the trivet in the Instant Pot. Secure the lid and set the valve to sealing. Cook on high pressure for 20 minutes.

5. When the timer goes off, let the pressure release naturally for 10 minutes. Then carefully release any remaining pressure. Open the lid and remove the pan.

6. Let the cheesecake cool for an hour, then refrigerate for at least 2 hours before serving.

Equipment

Instant Pot
7-inch springform pan
Mixing bowl
Measuring cups and spoons
Spatula
Trivet

Notes

This recipe can be made ahead of time and stored in the refrigerator for up to 5 days. The cheesecake can also be frozen for up to 3 months.

Nutrition: Per Serving

Calories: 294
Fat: 20g
Carbohydrates: 22g
Protein: 6g

Recipe Tips

For a lighter version of this Instant Pot Lemon Cheesecake, use light cream cheese and reduce the amount of sugar in the recipe. You can also use low-fat graham crackers for the crust to reduce the fat content of the cheesecake.

For a richer flavor, you can add a tablespoon of sour cream or Greek yogurt to the cream cheese mixture. This will give the cheesecake a richer flavor and a creamier texture.

For a more decorative presentation, you can garnish the top of the cheesecake with fresh lemon zest. This will give the cheesecake a bright and pretty presentation.