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Easy Instant Pot Lemon Cheesecake with graham cracker crust and lemon curd topping.

Instant Pot Lemon Cheesecake

A creamy and bright lemon cheesecake made effortlessly in the Instant Pot, perfect for impressing guests without the stress of traditional baking.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups Graham cracker crumbs (or crushed vanilla wafers) You can use gluten-free graham style crust as a substitute.
  • 1/2 cup Melted butter
  • 2 tablespoons Sugar For the crust
For the filling
  • 16 ounces Cream cheese, softened Ensure it's softened to avoid lumps.
  • 1/2 cup Sour cream Plain Greek yogurt can be used as a substitute.
  • 3/4 cup Sugar For the filling
  • 1 tablespoon Lemon zest Zest before juicing the lemon.
  • 1/4 cup Fresh lemon juice Using fresh juice is recommended for better flavor.
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt Enhances flavor.
  • 3 large Eggs Room temperature helps in blending.

Method
 

Preparation
  1. Make the crust by mixing graham crumbs, 2 tablespoons of sugar, and melted butter. Press into a springform pan. For a firmer crust, chill in the freezer while preparing the filling.
  2. Mix the filling by beating softened cream cheese with 3/4 cup sugar until smooth. Add sour cream, lemon zest, lemon juice, vanilla, and salt. Gently mix in eggs one at a time, being careful not to overmix.
  3. Pour the filling over the crust and tap the pan lightly on the counter to release any air bubbles. Cover the pan loosely with foil.
  4. Set up the Instant Pot by adding 1 to 1.5 cups of water and placing the trivet inside. Lower the cheesecake into the pot using a silicone sling.
Cooking
  1. Pressure cook for about 35 minutes. After cooking, allow for natural release for a while before venting the remaining pressure.
Cooling
  1. Let the cheesecake cool on the counter, then refrigerate for at least 8 hours, preferably overnight, to fully set.

Notes

Use enough water in the pot and ensure the cheesecake is covered with foil during cooking to prevent condensation. Chill time is essential for the best flavor and texture.