Creamy and delicious, this Lemon Cheesecake is a homerun!
This recipe for the Instant Pot is simple and delicious. Garnish cheesecake with fresh fruit.
- 10 graham crackers
- 5 tbsp salted butter melted
- 2 eggs room temperature
- 16 oz cream cheese room temperature
- 3/4 c sugar
- 1/4 c sour cream room temperature
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 1/2 tsp vanilla extract
Line the inside of a cake pan with foil, leaving extra to overhang around the edges; approximately 1" so you can remove the cake from the pan after chilling.
In a food processor, pulse the graham crackers until they are fine crumbs. Add crumbs and melted butter to a bowl and mix with hands forming large clumps. When all of the crumbs are moist, press into the pan and up the sides. Set aside.
In a large bowl, beat the cream cheese, sugar and sour cream until smooth. About 3 minutes. Add eggs, lemon juice, lemon zest and vanilla. Beat on high for about 1 minute. Pour into crust.
Add 1 cup water to the Instant Pot. Place the cake pan on the trivet that came with the unit and lower it into the Instant Pot. Lightly lay a sheet of aluminum foil over the cheesecake. Cover the pot, set to cook at high pressure for 28 minutes. Turn the warm button off. Allow steam to release naturally for about 15 minutes.
Remove the lid and the cake pan from the pot. Gently dab the inside rim of the pan to remove any excess moisture. Let cool on the counter for about 15 minutes then cover with plastic wrap to refrigerate overnight.
This recipe is for a 6 quart Instant Pot. Ensure you have the right size baking pan to insert into the instant pot. A 6" cake pan was used for this recipe but a 7" spring form pan will also work.