Description
This Instant Pot Meyer Lemon Cheesecake combines creamy, tangy cheesecake with the bright, citrusy flavor of Meyer lemons. The crust is a buttery graham cracker base pressed into a pan and chilled before filling. The smooth cheesecake batter, flavored with fresh lemon juice and zest, cooks perfectly in the Instant Pot for a rich and luscious dessert, finished with whipped cream and lemon slices.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, at room temperature
- 3/4 cup white granulated sugar
- 1 tablespoon cornstarch
- 2 large eggs, at room temperature
- 1/2 cup heavy cream, at room temperature
- 1/4 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons Meyer lemon juice
- Zest of 1 Meyer lemon
For Garnish
- Whipped cream
- Meyer lemon slices
- Meyer lemon zest
Instructions
- Coat the pan: Lightly coat a 7×3-inch springform pan with nonstick spray and set aside to prepare for the crust.
- Make the crust: In a large bowl, combine the graham cracker crumbs, sugar, and ground cinnamon. Stir in the melted butter until the mixture is evenly moistened.
- Press the crust: Transfer the crust mixture to the prepared springform pan. Press firmly into the bottom and slightly up the sides to form an even crust layer.
- Freeze the crust: Place the crust in the freezer for at least 20 minutes to set while you prepare the filling.
- Beat the cream cheese: In a large mixing bowl, use a hand mixer to beat the cream cheese on low to medium speed until light and fluffy.
- Add sugar and cornstarch: Gradually add the sugar and cornstarch while continuing to beat. Scrape the sides and bottom of the bowl to ensure thorough mixing.
- Add eggs: Add the eggs one at a time, beating after each addition until fully incorporated.
- Add remaining ingredients: Mix in the heavy cream, sour cream, vanilla extract, Meyer lemon juice, and lemon zest. Beat just until combined; avoid overmixing.
- Transfer batter to crust: Remove the crust from the freezer and pour the cheesecake batter on top. Smooth the surface and cover the springform pan with aluminum foil tightly.
- Prepare Instant Pot: Place the metal trivet inside a 6-quart Instant Pot and pour in 1 1/2 cups of water.
- Place pan in Instant Pot: Carefully place the foil-covered cheesecake pan on the trivet inside the Instant Pot.
- Pressure cook: Select the manual setting, set to high pressure, and cook for 35 minutes.
- Natural pressure release: After cooking, let the pressure release naturally for 20 to 30 minutes before opening the lid carefully.
- Cool the cheesecake: Transfer the cheesecake onto a cooling rack. Let it cool at room temperature for about 1 hour. Run a paring knife around the edges to loosen it from the pan.
- Refrigerate: Cover and refrigerate the cheesecake for at least 6 hours or overnight to fully set.
- Serve: Garnish with whipped cream, fresh Meyer lemon slices, and a sprinkle of lemon zest just before serving for a beautiful presentation and extra lemon aroma.
Notes
- Using room temperature ingredients ensures a smooth batter without lumps.
- Be careful not to overmix once the lemon juice is added to avoid curdling.
- Chilling the crust before adding the filling helps it hold together during cooking.
- The natural pressure release prevents cracking by allowing the cheesecake to cool gradually.
- For easier removal, run a knife around the edges after cooling and before refrigerating.
- You can substitute Meyer lemon juice and zest with regular lemon if unavailable, though the flavor will be less floral and less sweet.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
