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Pressure cooker lemon cheesecake

Instant Pot Lemon Cheesecake

Instant Pot Lemon Cheesecake - This pressure cooker recipe is super easy and makes the best New York style lemon cheesecake you have ever tried. Using your Instant Pot makes it moist and creamy!

Course Dessert
Cuisine American
Keyword Instant Pot Lemon Cheesecake
Servings 8
Calories 363 kcal
Author A Mom's Impression

Ingredients

  • 1 cup water
  • 3/4 cup finely crushed graham cracker crumbs
  • 2 tablespoons white sugar
  • 3 tablespoons butter
  • 2 packages 8 oz, cream cheese, softened
  • 1/2 cup white sugar
  • 2 eggs
  • 1/4 cup lemon juice lemon zest half of a lemon
  • 10 drops yellow food coloring optional
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 lemon sliced and halved

Instructions

  1. Place water into the Instant Pot and add the trivet. Set aside.
  2. Add graham cracker crumbs, 2 tablespoons sugar and butter in a mixing bowl and mix well.

  3. Press crust into a springform pan that fits into your pressure cooker (mine is 7"). Set aside.
  4. In a mixing bowl, beat cream cheese, eggs, sugar, lemon juice, lemon zest, and food coloring until combined well. Pour into prepared pan. Add a paper towel to the top of the pan and cover with foil.

  5. Use a long piece of foil, folded in half to create a sling. Place the sling on the bottom of the pan and bring up the sides. Use it to lift and remove the cheesecake from the pan. Tuck the edges of the sling into the pan.
  6. Place the lid on the Instant Pot and seal shut. Close the pressure release and set the instant pot to manual, high pressure for 35 minutes.
  7. When cooking is complete, quick release pressure and remove cheesecake from pan. Remove foil and paper towel and discard. Let set to cool for an hour before refrigerating, covered, for 4 hours or overnight until completely cool.
  8. Whisk heavy whipping cream and powdered sugar in a mixing bowl until stiff, about 3-5 minutes. Place into a piping bag fitted with a 2D tip. Pipe onto the cheesecake. Think of the cake as a clock, and begin at 12, 3, 6, and 9 o'clock with the swirl. Then fill in the remaining numbers. Add a half slice of lemon between each whipped topping dollop and slice and serve.
  9. Makes 1 cheesecake.