Instant Pot Lemon Cheesecake Recipe from Taste & See Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For The Graham Cracker Crust:
5 ounces graham crackers, crushed (9 full sheets of graham crackers)
2 tablespoons brown sugar
3 tablespoons butter, melted
For The Cheesecake Filling:
16 ounces cream cheese, softened (two 8 ounce packages)
3/4 cup sugar
2 tablespoons cornstarch, plus 1 teaspoon
1/8 teaspoon salt
½ cup sour cream
4 tablespoons fresh squeezed lemon juice
1 teaspoon vanilla
2 large eggs
Zest of one lemon
For The Lemon Curd (you can also use store bought – Dickinson’s is my favorite)
Makes 12 ounces
½ cup fresh lemon juice
zest of two lemons
½ cup sugar
2 eggs
¼ cup salted butter, softened
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Directions: |
Directions:Instructions
To Make The Graham Cracker Crust:
1. Pre-heat oven to 350 degrees F. Line the bottom of a 7-inch springform pan with parchment
paper. *See note
2. Add the graham crackers to food processor and pulse until they are all crumbs. *See note
3. Add brown sugar and pulse until it’s blended in.
4. Drizzle melted butter over crackers, and pulse again until mixed (don’t over mix or the crumbs
could start sticking together and turn into clumps).
5. Add the graham cracker crumb mixture to the springform pan and use the bottom of a small juice
glass to gently press the crust until it’s even and smooth.
6. Bake in a preheated 350 degree oven for 10 minutes. Allow to cool on the counter.
To Make The Lemon Cheesecake Filling:
1. In a small mixing bowl, combine sugar, cornstarch, and salt then set aside.
2. Beat the softened cream cheese until smooth in a large mixing bowl using an electric hand mixer.
*See note
3. Slowly add the sugar mixture in thirds, continue mixing and scrape down the sides of the bowl as
you go.
4. Add in the sour cream and the vanilla, then beat in thoroughly.
5. Add the eggs 1 at a time, beating on low speed until each one is incorporated. Scrape down the
bowl between additions.
6. Add the lemon juice and lemon zest, then mix on low speed just until incorporated.
7. Pour the mixture into the springform pan over the baked graham cracker crust.
To Cook The Cheesecake:
1. Add 1 cup of water to the instant pot. Place the cheesecake on the trivet (I highly recommend this
OXO silicone bakeware sling!) or fabricate a sling from tin foil, leaving handles long enough to
lift the cheesecake out and lower the trivet and cheesecake into the IP.
2. Place the lid on the IP and pressure cook for 28 minutes. It will take 7-8 minutes for the IP to
come to pressure. Allow the pressure to natural release for 10 minutes, manually release any
remaining pressure, remove the lid, and turn the IP off.
3. Leave the cheesecake in the IP to cool naturally for 20 minutes.
4. Remove from the IP and allow to cool on the counter on a cooling rack for another 30 to 60
minutes.
5. Chill in the refrigerator, loosely covered for at least 6-8 hours or even better 24 hours.
6. Run a small cutting knife with a smooth edge (not a serrated knife!) along the inside of the
cheesecake pan. Release springform pan hinge, carefully remove, and transfer cake to a plate.
7. Bring to room temperature before serving.
To Make The Lemon Curd:
1. This technique takes the stress out of tempering eggs. It will keep the eggs from cooking every
time.
2. Mix the butter and sugar together with an electric hand mixer, creaming them just as you would
when making a cake - this will take 3-4 minutes.
3. Then add the eggs, one at a time, and mix each one in well.
4. Add the lemon juice, and zest then mix together. At this stage it won't really come together as a
smooth creamy mixture - it will look like the mixture is separating but that's ok.
5. Add the mixture to a saucepan and cook for 8-9 minutes on low heat, whisking the entire time. It
will thicken and become creamy.
6. Cool and store in sealed container in the fridge.
7. Spread the lemon curd on the top of the cheesecake just before serving. Then grate a little more
lemon zest on the top of the lemon curd just before serving for even more lemon flavor and to
make it look nice. |
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Number Of
Servings: |
Number Of
Servings:YIELD: 8 SERVINGS |
Preparation
Time: |
Preparation
Time:PREP TIME 15 minutes COOK TIME 38 minutes PRESSURE/DEPRESSURIZE TIME 18 minutes TOTAL TIME 1 hour 11 |
Personal
Notes: |
Personal
Notes: Notes
To create parchment lining: remove the bottom from the springform pan, lock the hinge, then set
it on a piece of parchment paper so you can trace the inside edge with a pencil. Replace the
bottom of the pan, cut out the circular piece of parchment, and use it to line the bottom of your
pan.
You can use a rolling pin to crush the graham cracker crumbs instead of a food processor, but it
will take a little longer.
You can use the microwave to soften cream cheese. If you do this be sure to keep it from melting;
just soften it enough that you can easily press your finger into it.
Cheesecake keeps, covered and chilled, 1 week.
Although this recipe makes 12 ounces of the lemon curd, you only need 2 ounces to spread on
the top of the cheesecake. The nutrition information below only includes 2 ounces of lemon curd.
Save the rest for topping ice cream, making fruit tarts, or the next time you make this recipe
which I’m sure will be very soon!
Homemade lemon curd will last 1-2 weeks in the refrigerator or up to a 1 year in the freezer.
https://tasteandsee.com/instant-pot-lemon-cheesecake/
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