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Instant Pot Meyer Lemon Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 46 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 20 minutes (plus 6+ hours chilling)
  • Yield: 8 servings
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: American

Description

This Instant Pot Meyer Lemon Cheesecake delivers a creamy, tangy dessert with the bright citrus flavor of Meyer lemons. The no-bake crust and rich cheesecake filling come together perfectly using the Instant Pot pressure cooker for a moist and smooth texture. Topped with whipped cream and lemon slices, this cheesecake is a delightful treat for lemon lovers and a quick, impressive dessert for any occasion.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted

Cheesecake Filling

  • 16 ounces cream cheese, at room temperature
  • 3/4 cup white granulated sugar
  • 1 tablespoon cornstarch
  • 2 large eggs, at room temperature
  • 1/2 cup heavy cream, at room temperature
  • 1/4 cup sour cream, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons Meyer lemon juice
  • Zest of 1 Meyer lemon

For Garnish

  • Whipped cream
  • Meyer lemon slices
  • Meyer lemon zest

Instructions

  1. Prepare the Cheesecake Crust: Lightly coat a 7x3-inch springform pan with nonstick spray and set aside. In a large bowl, combine graham cracker crumbs, sugar, and cinnamon. Add melted butter and stir until the mixture is well combined.
  2. Press the Crust: Press the crust mixture firmly into the bottom and along the sides to the middle of the edges of the prepared springform pan, ensuring an even layer. Freeze the crust for at least 20 minutes to set.
  3. Make the Cheesecake Batter: Using a hand mixer, beat the cream cheese in a large bowl on low to medium speed until light and fluffy. Add sugar and cornstarch and continue beating until fully incorporated, scraping down the sides and bottom of the bowl.
  4. Add Eggs: Add the eggs one at a time, beating well after each addition to incorporate thoroughly.
  5. Incorporate Remaining Ingredients: Add heavy cream, sour cream, vanilla extract, Meyer lemon juice, and zest, then beat the mixture just until combined. Be careful not to overmix.
  6. Assemble the Cheesecake: Remove the crust from the freezer and pour the cheesecake batter evenly into the prepared crust. Cover the top of the pan tightly with aluminum foil to prevent condensation from dripping onto the cheesecake.
  7. Prepare Instant Pot: Place the metal trivet inside the 6-quart Instant Pot and pour in 1 1/2 cups of water.
  8. Place Cheesecake in Instant Pot: Carefully set the springform pan on top of the trivet inside the Instant Pot.
  9. Pressure Cook: Close the lid and set the valve to sealing. Select the manual or pressure cook setting on high pressure and cook for 35 minutes.
  10. Release Pressure: When the cooking cycle ends, allow the pressure to release naturally for 20 to 30 minutes to prevent cracking in the cheesecake, then carefully release any remaining pressure and open the lid.
  11. Cool: Transfer the cheesecake, still in its pan, to a cooling rack. Let it cool at room temperature for 1 hour. Run a paring knife gently around the edges to loosen it from the pan.
  12. Refrigerate: Refrigerate the cheesecake for at least 6 hours or preferably overnight to fully set and develop flavor.
  13. Serve: Before serving, garnish with whipped cream, Meyer lemon slices, and additional lemon zest for a bright and elegant presentation.

Notes

  • Make sure all dairy ingredients (cream cheese, heavy cream, sour cream, eggs) are at room temperature to ensure a smooth batter without lumps.
  • Covering the pan with foil prevents water droplets from the Instant Pot from affecting the cheesecake texture.
  • A natural pressure release helps avoid cracks in the cheesecake surface.
  • Freezing the crust before adding the batter helps it hold shape during cooking.
  • This cheesecake improves in flavor if refrigerated overnight.
  • Use Meyer lemons for a sweeter, more floral lemon flavor compared to regular lemons.

Find it online: https://ivysrecipes.com/instant-pot-meyer-lemon-cheesecake-recipe/