Instant Pot Meyer Lemon Cheesecake
User Reviews
5
Instant Pot Meyer Lemon Cheesecake
Description
This cheesecake begins with a crust of graham cracker crumbs mixed with sugar, cinnamon, and melted butter pressed into a springform pan. It is chilled briefly before adding the batter. The filling blends room-temperature cream cheese with sugar, cornstarch, eggs, heavy cream, sour cream, vanilla extract, Meyer lemon juice, and zest. This mixture is poured into the crust and covered before cooking in an Instant Pot to retain moisture and avoid cracks.
The resulting cheesecake has a smooth, creamy texture with a delicate tang from the Meyer lemon components, balancing sweetness and citrus brightness. The Instant Pot cooking method ensures even cooking and a tender crumb. The finished cheesecake is decorated with whipped cream and lemon zest and slices to enhance the citrus notes.
Best served chilled, this dessert offers a citrus-enhanced variation on classic cheesecake that suits intimate dinners or special occasions.
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons butter unsalted, melted
Batter:
- 16 ounces cream cheese at room temperature
- 3/4 cup granulated sugar white
- 1 tablespoon cornstarch
- 2 egg large, 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
- lemon zest of 1 Meyer lemon
Topping:
- Whipped Cream
- Meyer lemon slices
- Meyer lemon zest
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
- Use block cream cheese for best texture; avoid spreadable cream cheese brands.
- Finely grate Meyer lemon zest using a plane grater, avoiding the bitter white pith beneath the skin.
- Ensure all ingredients are at room temperature before mixing for a smooth batter and even baking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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