Description
This Instant Pot Meyer Lemon Cheesecake is a creamy, tangy dessert featuring the bright citrus flavor of Meyer lemons in a smooth cream cheese filling atop a spiced graham cracker crust. Perfectly pressure-cooked for a tender texture and chilled to set, it’s garnished with whipped cream and fresh lemon slices for an elegant finish.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Cheesecake Batter
- 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
- Prepare the Cheesecake Crust: Lightly coat a 7×3-inch springform pan with nonstick spray to ensure easy release. In a large bowl, combine graham cracker crumbs, sugar, and ground cinnamon. Stir in melted butter until the mixture is evenly moistened.
- Press and Freeze Crust: Press the crust mixture firmly into the bottom and partially up the sides of the prepared pan, creating an even layer. Place the pan in the freezer for at least 20 minutes to set the crust firmly.
- Make the Cheesecake Batter: Using a hand mixer on low to medium speed, beat the cream cheese in a large bowl until smooth and fluffy. Add sugar and cornstarch, mixing until fully incorporated. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Add Eggs: Incorporate the eggs one at a time, mixing after each addition until just blended to avoid overmixing.
- Add Remaining Ingredients: Mix in heavy cream, sour cream, vanilla extract, Meyer lemon juice, and zest. Beat gently until just combined and smooth.
- Transfer Batter to Crust: Remove the crust from the freezer and pour the cheesecake batter evenly over it. Cover the top tightly with aluminum foil to protect it from moisture during pressure cooking.
- Set Up Instant Pot: Place the metal trivet inside a 6-quart Instant Pot and pour in 1 1/2 cups of water. Gently place the springform pan on the trivet.
- Pressure Cook: Close the lid, seal the vent, and select the manual or pressure cook setting. Set the pressure to high and the timer for 35 minutes.
- Release Pressure Naturally: When cooking is complete and the Instant Pot beeps, allow the pressure to release naturally for 20 to 30 minutes before carefully opening the lid.
- Cool Cheesecake: Carefully remove the cheesecake from the Instant Pot and place it on a cooling rack. Allow it to cool at room temperature for 1 hour. Then, run a paring knife around the edges to loosen the cake from the pan.
- Refrigerate to Set: Refrigerate the cheesecake for at least 6 hours or preferably overnight to fully set and develop flavor.
- Serve and Garnish: Before serving, garnish the cheesecake with whipped cream, Meyer lemon slices, and additional lemon zest for a bright and decorative touch.
Notes
- Ensure all dairy ingredients are at room temperature to avoid lumps in the batter.
- Covering the cheesecake with foil prevents condensation from dripping onto the cake during pressure cooking.
- Allowing the cheesecake to cool and chill thoroughly ensures the best texture.
- If Meyer lemons are unavailable, use regular lemons but expect a slightly different citrus flavor.
- Use a water bath or trivet in the Instant Pot to avoid direct contact with water and prevent a soggy crust.
- Prep Time: 20 minutes
- Cook Time: 35 minutes plus 20-30 minutes natural pressure release
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
