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Delicious Easy Instant Pot Lemon Cheesecake with buttery crust and lemon curd topping.

Lemon Cheesecake

A creamy and refreshing lemon cheesecake made effortlessly in the Instant Pot, perfect for satisfying sweet cravings without an oven.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 7 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 cup Graham cracker crumbs (or vanilla cookie crumbs)
  • 4 tablespoons Melted butter
  • a pinch Salt
Filling Ingredients
  • 16 oz Cream cheese (full fat tastes best)
  • 1 cup Granulated sugar
  • 1 cup Sour cream (or Greek yogurt)
  • 2 tablespoons Lemon zest Fresh is recommended
  • 2 tablespoons Lemon juice
  • 1 teaspoon Vanilla extract
  • 2 large Eggs
  • 1 tablespoon Flour or cornstarch (optional, helps tighten texture)

Method
 

Preparation
  1. Use a 6 or 7 inch springform pan that fits inside your Instant Pot. Lightly grease it and line the bottom with parchment paper for easy removal.
  2. Mix graham cracker crumbs, melted butter, and a pinch of salt. Press into the bottom of the pan firmly. Chill while you prepare the filling.
Filling
  1. Beat cream cheese and sugar together until smooth.
  2. Add sour cream, lemon zest, lemon juice, and vanilla. Mix again until combined.
  3. Add eggs one at a time, mixing just until blended to avoid over mixing.
Cooking
  1. Pour the filling over the crust and gently tap the pan on the counter to eliminate air bubbles.
  2. Cover the top with foil to prevent water from entering and secure it without being too tight.
  3. Pour 1 to 1.5 cups of water into the Instant Pot insert and place the trivet inside.
  4. Lower the pan onto the trivet using a sling (foil or silicone) and pressure cook on High for about 30 to 35 minutes.
  5. After cooking, let it naturally release for 10 minutes, then quick release the remaining pressure.
Cooling
  1. Lift the cheesecake out, remove the foil, and allow it to cool at room temperature for about 1 hour.
  2. Chill in the refrigerator for at least 6 hours or overnight for best results.

Notes

For serving, top with whipped cream, lemon slices, or berries. Optionally, spread a thin layer of lemon curd for extra flavor. Remember not to over mix after adding eggs, and allow it enough time to chill for clean slicing.