Instant Pot Meyer Lemon Cheesecake
User Reviews
5.0
39 reviews
Excellent
Instant Pot Meyer Lemon Cheesecake
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Instant Pot Meyer Lemon Cheesecake is a delightful combination of sweet and tangy, with a rich and silky lemon-flavored cheesecake filling.
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Ingredients
Crust:
- 1 1/2 cups Graham crackers crumbs
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter melted
Batter:
- 16 ounces cream cheese at room temperature
- 3/4 cup white granulated sugar
- 1 tablespoon cornstarch
- 2 large eggs at room temperature
- 1/2 cup heavy cream at room temperature
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons Meyer lemon juice
- Zest of 1 Meyer lemon
Topping:
- Whipped Cream
- Meyer Lemon slices
- Meyer lemon zest
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Instructions
Cheesecake Crust:
- Lightly coat a 7x3-inch springform pan with nonstick spray and set it aside.
- Add all the crust ingredients to a large bowl and stir until well combined.
- Press the mixture into the prepared springform pan. Press the crust and try to line the sides to the middle of the pan edges.
- Freeze for at least 20 minutes.
Cheesecake Batter:
- Using a hand mixer, beat the cream cheese in a large bowl until light and fluffy at low to medium speed.
- Add the sugar and cornstarch and continue beating until well combined. Scrape the sides and bottom of the bowl.
- Add the eggs one at a time and beat after each addition until well combined.
- Add heavy cream, sour cream, vanilla extract, lime juice, and lime zest. Beat until just combined.
- Remove the crust from the freezer and pour the cheesecake batter mixture into the prepared pan. Cover the top with foil.
Cook:
- Place metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.
- Gently transfer the cheesecake pan to the top of the trivet.
- Select the manual setting and adjust the pressure to high. Set the time to 35 minutes.
- After cooking and the Instant Pot beeps, release pressure naturally for about 20-30 minutes.
- Carefully open the pot and transfer the cheesecake to a cooling rack. Let it cool for 1 hour, then run a paring knife around the edges.
- Transfer the cheesecake to the refrigerator for at least 6 hours or overnight.
- Garnish with whipped cream and lemon slices before serving.
Notes
- Block cheese, not spreadable cheese, is what should be used for this recipe.
- Also, use a plane grater to zest the Meyer very finely, and don’t include the white and bitter pith under the yellow skin.
- ALL of your ingredients should be at room temp, or you’ll have difficulty making a batter that’s smooth.
Nutrition Information
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Calories
431kcal
(22%)
Carbohydrates
42g
(14%)
Protein
9g
(18%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Trans Fat
1g
Cholesterol
117mg
(39%)
Sodium
443mg
(18%)
Potassium
229mg
(7%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
878IU
(18%)
Vitamin C
2mg
(2%)
Calcium
151mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 42g | 14% |
| Protein | 9g | 18% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 443mg | 18% |
| Potassium | 229mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 878IU | 18% |
| Vitamin C | 2mg | 2% |
| Calcium | 151mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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