Ingredients: |
Ingredients: INGREDIENTS
16 oz Cream Cheese, (2 blocks)
¼ Cup + 1 Tablespoon Lemon Juice
Zest from 3 Lemons, about 2 Teaspoons
14 oz Can of Sweetened Condensed Milk
3 Tablespoons Heavy Cream
3 Tablespoons Cornstarch
2 Large Eggs
7-inch non-stick Springform Pan
CRUST
1 Cup Graham Cracker Crumbs
2 Tablespoons Granulated Sugar
4 Tablespoons Salted Butter
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Directions: |
Directions:1.0Fill a large bowl with hot tap water from your sink, place the 2 Large Eggs into the bowl and set aside to get them to room temp (only takes a few minutes). Cut the cream cheese into small blocks, place it into a microwave-safe bowl. Heat the cream cheese for 15 seconds, take it out, give it a stir then microwave for another 10 seconds then stir and check again – continue with 10-second increments until it’s very soft, almost melted.
2. Mix ¼ Cup + 1 Tablespoon Lemon Juice with 3 Tablespoons Cornstarch – make sure there are no lumps and add to the bowl of cream cheese. Add 14oz Sweetened Condensed Milk, 2 Tablespoons Heavy Cream, Lemon Zest and hand stir with a whisk or use the paddle attachment on a stand mixer (slowest setting) until it’s smooth and there are no lumps. Add 2 Large Eggs. Stir until the eggs are completely incorporated and the batter is smooth & homogeneous.
3. Trace the bottom of your 7-inch pan on parchment paper and cut out the circle to line the bottom of the pan. You do not need to line the sides with parchment, use butter to grease the interior side of the pan very well. This makes it easier to release the cheesecake from the pan & prevents cracking. Add 1 Cup Graham Cracker Crumbs, 2 Tablespoons Granulated Sugar and 4 Tablespoons of melted Salted Butter into a bowl and mix well. Pour the crumbs into your springform pan and press firmly onto the bottom, you can use a spoon or something with a flat bottom like a small ramekin to help even out the crust.
4. Pour the batter into your cheesecake pan. Pick up the pan and tap it a few times on the counter, then use a spoon or fork to even out the batter and pop any bubbles. Place a paper towel on top of the pan, it should not touch the cheesecake. Place one piece of foil on top and seal tightly, then another piece of foil the bottom that wraps up towards the top ~ the entire pan should be covered ~ this helps prevent steam getting on your cheesecake. The cooking time for this recipe is also designed for this wrapping technique (your cheesecake could turn out overcooked if you’re not wrapping the top and bottom)
5. Place 1½ Cups of water into the Instant Pot and place the trivet into it. Carefully place the cheesecake pan on top of the trivet or use an Instant Pot Silicone Sling – (purchase here) If you have a separate sealing ring you use for desserts, place that one on the lid. Seal the lid and switch the knob to “Sealing”. Set the Instant Pot for High Pressure / Manual for 40 minutes. Once the timer is up and you hear the beep, wait an additional 15 minutes before switching the knob to “Vent”, when the pin drops to open your lid.
6. Carefully remove the cheesecake from the Instant Pot. Unwrap the foil, the pan will still be hot so use mitts or kitchen tongs. Leave it on the counter to cool for about 1.5 hours. Cover the pan and place it into the refrigerator for at least 12 hours before serving. Keep the cheesecake in the baking pan, you don’t want to remove the cheesecake until it’s been cooled and dab off the condensation with a paper towel. Top with Cool Whip or homemade whipped cream (recipe here). Enjoy! |
This recipe for Instant Pot Lemon Cheesecake is from