This delicious Instant Pot Lemon Cheesecake is going to be one of your favorite dessert. Rich and creamy, topped with lemon curd and whipped cream, this is a sweet and tangy dessert that everyone will love.
Ingredients
Crust:
1Cgraham cracker crumbs
2tbspsugar
3tbspunsalted butter, melted
Lemon Cheesecake:
2 - 8ozcream cheese, softened
½Csugar
¼Csour cream
¼Clemon juice
1tsplemon zest
½tsppure vanilla extract
2large eggs, room temperature
Instructions
Crust Directions:
Line a 8inch round springform pan with parchment paper and spray with pam baking spray
Using a large mixing bowl, mix together the graham cracker crumbs, sugar and melted butter until combined
Press the graham cracker mixture into the springform pan and place into the freezer until ready for use
Lemon Cheesecake:
Using a large mixing bowl, beat the cream cheese and sugar until combined and smooth
Beat in the sour cream, lemon juice, lemon zest and vanilla extract until combined
Beat in the eggs, one at a time until combined after each egg
Remove the springform pan from the freezer and wrap the bottom with foil
Pour the cheesecake mixture into the crust and cover with foil
Pour 1 C of water into the pot and place a trivet inside
Place the cheesecake onto the trivet and place the lid on, locking in place
Press the cook/manual high pressure button and set the timer for 35 minutes
When the timer beeps, turn off and allow for a natural release for 15 minutes
Remove the lid and dab away any moisture on the foil
Remove cheesecake from the pot and place onto a wire rack and allow to cool completely
Place into the fridge overnight
Top with Lemon Curd and fresh homemade whipped cream