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Instant Pot Meyer Lemon Cheesecake
Course
Dessert
Cuisine
American
Keyword
cream cheese, Meyer Lemon Cheesecake, short crust cookies sheets, sour cream
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
8
Calories
472
kcal
Author
Corrie
Ingredients
8
ounce
short crust cookies sheets
2
tablespoon
butter
28
ounce
cream cheese
½
cup
sugar
2
eggs
½
teaspoon
vanilla extract
2
teaspoon
lemon zest
¼
cup
sour cream
1 ½
tablespoon
lemon juice
Instructions
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..
Nutrition
Calories:
472
kcal