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Instant Pot Lemon Cheesecake
A soft and silky cheesecake with a nutty graham cracker crust and creamy zingy flavors…
Course
Dessert
Cuisine
American
Keyword
cake, Cheesecake, cream cheese, graham cracker sheets
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
8
Calories
409
kcal
Author
Corrie
Ingredients
1 ½
cup
cracker crumbs
½
cup
almond flour
6
tablespoon
butter
melted
2
eggs
3
tablespoon
sugar
8
oz
cream cheese
1
cup
sugar
⅓
cup
heavy cream
1
tablespoon
lemon zest
2
tablespoon
vanilla extract
¼
cup
fresh lemon juice
1
cup
corn milk
Instructions
In a bowl, mix butter, crackers, almond flour, and 3 tablespoon sugar.
This is the crust.
Pour the crust mixture into a cake pan that fit your Instant Pot.
In another bowl, mix cream cheese, 1 cup sugar, lemon juice, heavy cream, vanilla extract and lemon zest.
Add 2 eggs and mix.
Beat the cream cheese, and the remaining ingredients to make a smooth and creamy mixture.
Pour the creamy mixture over the crust.
Place the air fryer basket in the Instant Pot.
Place the cake pan inside the basket.
Cover with the air fryer lid and BAKE at 395 °F for 45 minutes.
Open the lid and take out the cake and the steamer basket.
Press "keep warm" and add corn milk and sugar.
Stir for 2 minutes and take it out.
Spread the milk mixture over the cake and serve :)
Video
Nutrition
Calories:
409
kcal
|
Carbohydrates:
31
g
|
Protein:
7
g
|
Fat:
29
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
138
mg
|
Sodium:
361
mg
|
Potassium:
159
mg
|
Fiber:
1
g
|
Sugar:
23
g
|
Vitamin A:
1103
IU
|
Vitamin C:
1
mg
|
Calcium:
101
mg
|
Iron:
1
mg