Instant Pot Meyer Lemon Cheesecake (Option for Mini Cheesecakes)

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5 from 10 votes

Instant Pot Meyer Lemon Cheesecake (Option for Mini Cheesecakes)

Deliciously creamy Instant Pot Meyer Lemon Cheesecake. Topping this cheesecake is flavorful lemon curd.

Prep Time15

Cook Time35

Natural Release18

Total Time1 8

Course: Dessert

Cuisine: American

Keyword: cheesecake, graham, instant pot, lemon, pressure cooker, valentine's day

Servings: slices

Calories: 460kcal

Author: Dana

Equipment

Ingredients

Cheesecake Filling

16 oz cream cheese room temp
2 eggs room temp
½ cup heavy cream room temp
¾ cup white sugar
2 tablespoon cornstarch
2 teaspoon vanilla extract
¼ teaspoon salt
2 teaspoon fresh Meyer lemon juice
3 tablespoon fresh Meyer Lemon zest

Graham Crust

4 tablespoon butter melted
16 Vanilla wafers finely crushed
⅛ teaspoon salt
3 teaspoon granulated sugar

Garnish

lemon curd

Instructions

Preheat oven to 325°F*
Combine finely crushed vanilla wafers, ⅛ tsp salt, and granulated sugar.
Melt the 4 tablespoon of butter and mix in the vanilla wafer mixture.
Spray the bottom and sides of the springform pan/s with baking spray.
Press the vanilla wafer crust into the bottom of the pan and use the back of a spoon to gently press it up on the sides.
Bake the crust in the oven for 15 minutes.*
Meanwhile, using a food processor, combine the room temperature cream cheese and heavy cream. Blend using short pulses.
Add in the sugar, cornstarch, 2 tsp vanilla, salt, and Meyer lemon zest and lemon juice. Quick Pulses until just incorporated. Scrape down sides of bowl as necessary.
Add in the room temperature eggs and blend using short pulses until just combined. This part is critical!
Pour into a greased springform pan and allow the filling to settle.
Gently pick up the springform pan and "tap" it onto the counter to pop any air pockets that may be in the filling. Smooth out the top with a spatula.
Pour 1 cup of water into the pot and put the trivet into place.
Create a sling out of foil or use an Instant Pot silicone sling and place it in the Instant Pot.
Gently place the cheesecake in the Instant Pot and close the lid.
Set the pot to MANUAL and cook for 35 minutes.**
Allow the Instant Pot to Natural Release for 18 minutes before removing the lid.
Carefully remove the cheesecake from the Instant Pot. Use a paper towel to soak up any water that may be laying on the top of the cheesecake.
Allow the cheesecake to sit on the counter for 10 minutes before moving the cheesecake to chill in the refrigerator for 24 hours.
Once cheesecake is chilled, it is safe to remove the cheesecake from the pan.
If desired add lemon curd to the chilled cheesecake and serve.

Notes

*To prepare mini cheesecakes, prepare the crust as directed but divide into 3 separate springform pans. Bake at 325° for 6 minutes.

**Prepare the batter as directed but spoon the cheesecake filling equally between the 3 preared cheesecake crusts. Pressure cook for 11 minutes and allow a Natural Release for 18 minutes.

Nutrition