Instant Pot Lemon Cheesecake
Prepare the crust by combining graham cracker crumbs, brown sugar, and melted butter.
Mix until crumbs are evenly moistened.
It should look like wet sand.
Press into prepared cheesecake pan that fits on your Instant Pot. I use a 7” pan.
Press it evenly across the bottom and up the sides about 1 inch.
Use an electric mixer to beat two blocks of cream cheese in a mixing bowl until smooth.
Add sugar and mix until smooth, scraping down sides of the bowl as needed.
Add sour cream and lemon zest, plus lemon juice and vanilla extract.
Mix well until smooth.
Scrape down the sides of the bowl as needed.
Add an egg and mix just until combined.
Repeat with the next egg. You may have some small clumps of zest in the batter, and that’s okay.
Pour the filling into the prepared crust.
Smooth the filling.
Add 1 cup water to insert pot of the Instant Pot. Set the trivet in place.
Lower the pan onto the trivet. Pressure cook at high pressure for 22 minutes, followed by a natural release.
Let cool to room temperature, then refrigerate for at least 4-6 hours until chilled.
Enjoy garnished with lemon slices and whipped cream, or blueberry compote or strawberry sauce!
Visit Margin Making Mom for printable recipe and more Instant Pot dessert ideas!
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