
Instant Pot Lemon Cheesecake
COURSE:
Cake, Dessert
Instant Pot Lemon Cheesecake
Instant Brands
Instant Pot Lemon Cheesecake
Instant Brands
Prep Time:
10
Cook Time:
25
Servings:
3 servings
Fridge Time:
4 hours
Product:
Instant Pot Multi Pressure Cooker
Ingredients
- 225 g digestive biscuits
- 30 g butter
- 450 g cream cheese
- 100 g sugar
- 65 ml sour cream
- 1 tbsp lemon juice
- 2 tsp lemon zest
- 1 tsp vanilla extract
- 2 large eggs
- 4 tbsp lemon curd
Instructions
- Crush the biscuits into fine crumbs, then add the butter and mix until well combined.
- Press the biscuit mixture firmly into the base and halfway up the sides of a greased 7in spring form pan, then place in the freezer until ready to use.
- In a large mixing bowl, beat the cream cheese and sugar until smooth, then add the sour cream, lemon juice, lemon zest, and vanilla until combined.
- Add in the eggs one at a time and mix just until combined.
- Pour the cream cheese mixture into the springform pan and level out to top.
- Pour 250ml water into the inner pot and place the trivet in the bottom. Carefully lower your cake pan into the inner pot (you may find this easier by creating a foil sling, and then secure the lid.
- Select Pressure Cook and set the time for 25minutes.
- Once the cooking program has finished, let the pressure release naturally for 10 minutes, then quick release the remaining pressure and remove the lid.
- Carefully remove the cheesecake from the inner pot and place onto a wire rack to cool. Gently blot the top of the cheesecake with a paper towel fi there is any water.
- When the cheesecake is completely cooled, cover it with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
- When ready to serve, top with the lemon curd and carefully spread evenly on top of the cream cheese mixture.