Instant Pot Meyer Lemon Cheesecake

The cookies crust adds a crunch in the scrumptious, soft and creamy lemon cheesecake, serve it with whipped cream

The topping is similar to the lemon curd, but has a slightly different taste.

Instant Pot Meyer Lemon Cheesecake
4.67 from 3 votes
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Course: Dessert
Cuisine: American
Keyword: cream cheese, Meyer Lemon Cheesecake, short crust cookies sheets, sour cream
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8
  • 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..
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

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