Instant Pot Meyer Lemon Cheesecake
- 8 ounce short crust cookies sheets
- 2 tbsp butter
- 28 ounce cream cheese
- 1/2 cup sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 2 tsp lemon zest
- 1/4 cup sour cream
- 1 1/2 tbsp lemon juice
Select a cheese cake pan that can easily adjust in an instant pot.
Mix butter and cookies together in a food processor.
Take a grease foam pan and grease it lightly with the butter.
Evenly press the crumbly mixture in the bottom, it should be 1 inch high from the sides.
Beat the cream cheese in a stand mixer.
Add the remaining contents and make a creamy and smooth mixture.
Evenly pour the mixture on the crust.
Adjust the trivet and add 3 cups of water into it.
Cover the spring foam pan with the foil.
Place it on the trivet and cover with the lid.
Cook on manual “high” pressure for 15 minutes.
Release the pressure naturally.
Cool it and serve with whipped cream..
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