COURSE:
Dessert, Seasonal
Classic Instant Pot Lemon Cheesecake
Prep Time:
10
Cook Time:
30
Servings:
8 slices
Fridge Time:
1 hour
Total Time:
1 hour 40 minutes
Ingredients
Biscuit crust
- 120g digestive biscuits, crushed
- 4 tbsp butter, melted and cooled
Cheesecake filling
- 450g full-fat cream cheese, room temperature
- 100g caster sugar
- 2 large eggs, room temperature
- 60g sour cream
- 2 tsp lemon zest
- 1 tbsp fresh lemon juice
- ½ tsp vanilla extract
- ¼ tsp salt
- 1½ tbsp plain flour
Instructions
- Prepare the tin: grease and line a 7-inch/18cm springform pan.
- Make the crust: mix the crushed digestive biscuits with the melted butter until evenly combined. Press firmly into the base and slightly up the sides of the tin to create a thin, even crust. Chill while making the filling.
- Make the filling: add the cream cheese and sugar to a food processor and blend until smooth. Add the eggs one at a time, blending briefly between each addition. Add the sour cream, lemon zest, lemon juice, vanilla extract, salt and flour. Blend just until smooth, avoid overmixing to prevent incorporating too much air.
- Fill the cheesecake: pour the cheesecake mixture over the chilled crust. Gently tap the tin on the counter to remove any large air bubbles. Cover the tin with foil so condensation doesn’t drip directly onto the cheesecake.
- Pressure cook: add 375ml water to the Instant Pot inner pot. Place the cheesecake tin on the trivet. Select Pressure Cook (High Pressure) and set for 30 minutes. Turn off Keep Warm.
- Release pressure: allow a natural pressure release, then carefully release any remaining pressure.
- Cool and chill: remove the cheesecake from the Instant Pot and cool for 15–20 minutes. Refrigerate uncovered for 1 hour, then cover and continue chilling for at least 8 hours (preferably overnight) until fully set.
- Serve: remove from the tin, slice and enjoy.
Optional serving ideas:
– Fresh berries + lemon zest
– Berry compote
– A dusting of icing sugar
Notes
This recipe is perfect for multi-cookers like the Instant Pot Pro Multi-Cooker 5.7L in Coconut White.
Classic Instant Pot Lemon Cheesecake
COURSE:
Dessert, Seasonal
Prep Time:
10
Cook Time:
30
Servings:
8 slices
Fridge Time:
1 hour
Total Time:
1 hour 40 minutes
Ingredients
Biscuit crust
- 120g digestive biscuits, crushed
- 4 tbsp butter, melted and cooled
Cheesecake filling
- 450g full-fat cream cheese, room temperature
- 100g caster sugar
- 2 large eggs, room temperature
- 60g sour cream
- 2 tsp lemon zest
- 1 tbsp fresh lemon juice
- ½ tsp vanilla extract
- ¼ tsp salt
- 1½ tbsp plain flour
Instructions
- Prepare the tin: grease and line a 7-inch/18cm springform pan.
- Make the crust: mix the crushed digestive biscuits with the melted butter until evenly combined. Press firmly into the base and slightly up the sides of the tin to create a thin, even crust. Chill while making the filling.
- Make the filling: add the cream cheese and sugar to a food processor and blend until smooth. Add the eggs one at a time, blending briefly between each addition. Add the sour cream, lemon zest, lemon juice, vanilla extract, salt and flour. Blend just until smooth, avoid overmixing to prevent incorporating too much air.
- Fill the cheesecake: pour the cheesecake mixture over the chilled crust. Gently tap the tin on the counter to remove any large air bubbles. Cover the tin with foil so condensation doesn’t drip directly onto the cheesecake.
- Pressure cook: add 375ml water to the Instant Pot inner pot. Place the cheesecake tin on the trivet. Select Pressure Cook (High Pressure) and set for 30 minutes. Turn off Keep Warm.
- Release pressure: allow a natural pressure release, then carefully release any remaining pressure.
- Cool and chill: remove the cheesecake from the Instant Pot and cool for 15–20 minutes. Refrigerate uncovered for 1 hour, then cover and continue chilling for at least 8 hours (preferably overnight) until fully set.
- Serve: remove from the tin, slice and enjoy.
Optional serving ideas:
– Fresh berries + lemon zest
– Berry compote
– A dusting of icing sugar
Notes
This recipe is perfect for multi-cookers like the Instant Pot Pro Multi-Cooker 5.7L in Coconut White.
