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June 21, 2020

Instant Pot Lemon Cheesecake

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If you’re a lover of cheesecake, today, you’re in luck! We’re cooking up the most delectable Instant Pot Lemon Cheesecake.  We’ll take two, please!  This lemon cheesecake recipe is smooth and creamy and basically no fail!  

 

Before we get started, I have a confession.  Until recently, I was not excited about making a cheesecake recipe in the Instant Pot.  Don’t get me wrong, cheesecake is by far my favorite dessert (maybe with the exception of a good key lime pie).  

However, I have heard such mixed reviews about others success in making cheesecake in the IP.  That was, before we tried Instant Pot Apple Crisp Cheesecake a few weeks back.

Before I continue, I want to also mention, if you are looking for an easy cheesecake recipe that’s filled with perfect lemon flavor, hop over to your local William Sonoma and pick up their box-ready Instant Pot cheesecake mixture.  You can also order online.  They have an entire section of recipes dedicated and supported by Instant Pot.   I have tried their IP creations a number of times and they have all been a big hit.  

We love a good easy homemade cheesecake recipe, but with the warmer months upin us, we wanted to give this classic cheesecake recipe a little lemon twist.  

It’s smooth and creamy, filled with lemon flavor and a true family favorite. It also makes for the perfect easy homemade lemon dessert for entertaining guests, celebrating birthdays or office pot lucks.  

We chose to top this lemon cheesecake recipe with a few blueberries, but it would also pair really well with tons of other fruits such as blackberries, raspberries, strawberries and much more!  

Now, lets get into the good stuff – how you too can create this delicious Lemon Cheesecake recipe! 

 

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OUR FAVORITE INSTANT POT ACCESSORIES: 

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WHAT TOOLS WILL YOU NEED FOR THIS LEMON CHEESECAKE RECIPE?

  • Instant Pot (I use a 6 quart Ulta)
  • Trivet 
  • 7″ springform pan
  • Tin foil (optional) 
  • Paper towel 
  • Mixer (can either be a hand or electric mixer)
  • A few mixing bowls
  • Non-stick spatula 

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LOOKING FOR MORE DELICIOUS RECIPES?  HERE ARE A FEW OF OUR FAVORITES: 

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TIPS FOR MAKING INSTANT POT LEMON CHEESECAKE: 

  1. When you’re making the cheesecake filling, I always think it’s a big time saver to leave both the eggs and the cream cheese out on the counter for an hour or two to bring them to room temperature.  Doing so will make mixing the ingredients together so much easier.  
  2. You’ll notice in the instructions you will want to cover your spring form pan with both a paper towel and then tin foil.  It’s not 100% necessary, but I find it does help with the amount of liquid condensation that will rest on the top of the cheesecake.  If you prefer not to use, you can also carefully and lightly remove any condensation that may appear at the top with a paper towel.  
  3. You can top this delcious recipe with a number of different toppings.  I chose blueberries, but lemon slices, lemon curd, grated lemon zest would also make this lemon dessert perfection! 

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INGREDIENTS FOR INSTANT POT LEMON CHEESECAKE: 

FOR THE CRUST

  • Non-stick cooking spray 
  • 1 cup crushed graham cracker (it’s perfectly ok to use from a box, as well) 
  • 3 tablespoons butter, melted or softened 
  • Pinch of salt 

FOR THE CHEESECAKE FILLING

  • 2 blocks cream cheese (16 ounces) 
  • 1/4 cup lemon juice 
  • Zest from 1 lemon
  • 1/2 cup granulated sugar 
  • 1/4 cup sour cream 
  • 1 teaspoon vanilla extract 
  • 2 eggs (at room temperature)
  • 1/4 teaspoon kosher salt 

FOR LEMON DRIZZLE

  • 4 tablespoons cream cheese, at room temperature
  • 1 cup powdered sugar 
  • 3 tablespoons lemon juice 

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HOW TO MAKE THE BEST LEMON CHEESECAKE: 

  1. First, start by making the crust.  Grease your springform pan with cooking spray on sides and bottom.  In a medium mixing bowl, combine graham cracker crumbs, melted butter, and salt and mix until mixture is the texture of wet sand. Spread evenly in the bottom and up the side of the pan. Place in your freezer for about 20 minutes.  
  2. Next, make the cheesecake mixture.  In a large bowl using a hand or electric mixer, beat cream cheese, sugars, sour cream, lemon juice and zest on low until light and fluffy. Add vanilla and salt and beat until combined. Add eggs, one at time, and beat until just blended. Be sure not to over mix or mix on high speed.  Once the mixture is well combines, pour batter into springform pan on top of the slightly frozen crust. NOTE: lightly tap the springform pan on your counter top several times to help release any air bubbles.  
  3. Place a paper towel on top of the springform pan and then cover tightly with tin foil.  
  4. Pour 1 1/2 cups water into the bottom of your Instant Pot and place the trivet down into the center.  Place your springform pan onto the trivet. 
  5. Place the lid onto your Instant Pot and lock into place.  Select the ‘Pressure Cook’ function on high and set the timer to 40 minutes. 
  6. While the cheesecake is cooking in your Instant Pot, make the lemon glaze. whisk together the powdered sugar, cream cheese and lemon juice until you have reached your desired consistency. Set aside. 
  7. Once the timer beeps, allow the pressure to release naturally, about 20 minutes.  Carefully removed the lid. 
  8. Carefully remove the cheesecake from the Instant Pot using the side handles from the trivet and place on a wire rack to cool for at least an hour.
  9. Once your cheesecake has cooled, cover your springform pan with foil and refrigerate for 4 hours or up to overnight. 
  10. When you’re ready to serve, glaze top of the lemon cheesecake with your lemon glaze and decorate with your favorite fruit.  
  11. Serve and enjoy! 

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Instant Pot Lemon Cheesecake

No ratings yet
Prep Time 10 minutes
Cook Time 40 minutes

Ingredients:

FOR THE CHEESECAKE FILLING

  • 2 blocks cream cheese (16 ounces) 
  • 1/4 cup lemon juice
  • Zest from 1 lemon
  • 1/2 cup granulated sugar 
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract 
  • 2 eggs (at room temperature)
  • 1/4 teaspoon kosher salt

FOR THE CRUST

  • Non-stick cooking spray 
  • 1 cup crushed graham cracker (it's perfectly ok to use from a box, as well) 
  • 3 tablespoons butter, melted or softened 
  • Pinch of salt 

FOR LEMON DRIZZLE

  • 4 tablespoons cream cheese, at room temperature
  • 1 cup powdered sugar 
  • 3 tablespoons lemon juice

Instructions:

  • First, start by making the crust.  Grease your springform pan with cooking spray on sides and bottom.  In a medium mixing bowl, combine graham cracker crumbs, melted butter, and salt and mix until mixture is the texture of wet sand. Spread evenly in the bottom and up the side of the pan. Place in your freezer for about 20 minutes.  
  • Next, make the cheesecake mixture.  In a large bowl using a hand or electric mixer, beat cream cheese, sugars, sour cream, lemon juice and zest on low until light and fluffy. Add vanilla and salt and beat until combined. Add eggs, one at time, and beat until just blended. Be sure not to over mix or mix on high speed.  Once the mixture is well combines, pour batter into springform pan on top of the slightly frozen crust. NOTE: lightly tap the springform pan on your counter top several times to help release any air bubbles.  
  • Place a paper towel on top of the springform pan and then cover tightly with tin foil.
  • Pour 1 1/2 cups water into the bottom of your Instant Pot and place the trivet down into the center.  Place your springform pan onto the trivet. 
  • Place the lid onto your Instant Pot and lock into place.  Select the 'Pressure Cook' function on high and set the timer to 40 minutes. 
  • While the cheesecake is cooking in your Instant Pot, make the lemon glaze. whisk together the powdered sugar, cream cheese and lemon juice until you have reached your desired consistency. Set aside. 
  • Once the timer beeps, allow the pressure to release naturally, about 20 minutes.  Carefully removed the lid. 
  • Carefully remove the cheesecake from the Instant Pot using the side handles from the trivet and place on a wire rack to cool for at least an hour.
  • Once your cheesecake has cooled, cover your springform pan with foil and refrigerate for 4 hours or up to overnight. 
  • When you're ready to serve, glaze top of the lemon cheesecake with your lemon glaze and decorate with your favorite fruit.  
  • Serve and enjoy! 

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WE'D LOVE TO SEE! TAG US @ANNABAUN

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