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Instant pot lemon cheesecake

Instant pot lemon cheesecake recipe

Welcome to my instant pot lemon cheesecake recipe. It's sweet and sour and really easy to make. Guaranteed to please any cheesecake fans!
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Course: Dessert, Drinks
Cuisine: American, English
Keyword: instant pot cheesecake recipes, Instant pot lemon cheesecake, Instant pot lemon cheesecake recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Leave under pressure: 20 minutes
Servings: 8
Calories: 477kcal

Ingredients

Crust

  • 200 g Digestive biscuits Graham crackers for the USA - add 1 tbsp white or brown sugar in this case.
  • 1 tsp Cinnamon
  • 50 g Butter I used salted, but unsalted would work.

Filling

  • 400 g Cream cheese I used own brand, but Philadelphia would be good.
  • 100 g Sugar (golden granulated) White would also be fine,
  • 100 g Double cream At room temperature (heavy or whipping cream for USA).
  • 1 tbsp Cornflour
  • 1 Medium Lemon - juice and zest
  • Pinch Salt
  • 1 tsp Vanilla extract Or half a vanilla pod seeds.
  • 3 Large Eggs At room temperature.

Topping

  • 100 g Sour cream
  • 1 tsp Vanilla extract Or half a vanilla pod seeds.
  • 2 tsp Icing sugar Powdered sugar for USA.
Metric - US Customary

Instructions

  • Grease or coat with non-stick spray, a 15cm (7-inch) springform cake tin. To further prevent the cheesecake from sticking I suggest adding a parchment round to the bottom.
  • Add the digestive biscuits (or Graham crackers) to a bowl and finely crumb (by hand or electric mixer). Add the cinnamon. Melt the butter and add to the crumbs. Mix until combined.
  • Add the crumb mixture to the cake tin and press down well. Place the tin in the freezer whilst you prepare the filling.
  • Using a hand mixer, blend together the cream cheese, sugar, double (heavy) cream, cornflour, lemon juice & zest and vanilla extract. Scrape the bowl as needed. Mix well for around 2 minutes.
  • Add the eggs one at a time and beat in gently. Do not over blend.
  • Remove the cake tin from the freezer and add the filling. Tap the cake tin to remove air bubbles. Loosely cover with tin foil.
  • Place the trivet in the instant pot and add 300ml (1.5 cups) of cold water.
  • Make a sling using tin foil and use it to lower the cake tin into the instant pot.
  • Put the lid on and set to high pressure for 30 minutes. Allow to naturally release (around 20 minutes).
  • Remove the cake tin from the instant pot and place on a cooling rack. Remove the foil.
  • Whisk together the sour cream, vanilla extract and icing (powdered) sugar. Add to the hot cheesecake.
  • Leave on the cooling rack for around an hour and then place in the fridge for a further 24 hours whilst the cheesecake develops its flavour.

Video

Notes

This was genuinely the best tasting cheesecake I have ever tried!
In the video, I used a purpose-made sling instead of using the trivet and tin foil. I also lined the sides of my tin with parchment as my tin sometimes leaks!

Nutrition

Calories: 477kcal | Carbohydrates: 38g | Protein: 8g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 162mg | Sodium: 366mg | Potassium: 174mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1191IU | Vitamin C: 7mg | Calcium: 96mg | Iron: 2mg