Prepare to revolutionize your dessert game with the most tantalizing, melt-in-your-mouth cheesecake you've ever tasted! This Instant Pot Meyer Lemon Cheesecake isn't just a dessert—it's a culinary experience that will transport your taste buds to a world of creamy, citrusy bliss. Imagine a velvety smooth cheesecake with a bright, tangy Meyer lemon twist, created in a fraction of the traditional baking time. Whether you're a seasoned baker or a kitchen newbie, this recipe promises to deliver restaurant-quality dessert right from your own Instant Pot, with minimal effort and maximum flavor!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup Meyer lemon juice
- 1 tablespoon Meyer lemon zest
Instructions
- Begin by preparing the crust. In a medium mixing bowl, combine the graham cracker crumbs and 1/4 cup of sugar. Stir until the sugar is evenly distributed.
- Pour in the melted unsalted butter and mix until the crumbs are fully coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 7-inch springform pan to create an even layer. Use the back of a measuring cup or your fingers to ensure it is packed tightly.
- Place the springform pan in the freezer while you prepare the cheesecake filling, allowing the crust to set.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add 3/4 cup of sugar to the cream cheese and continue to mix until well combined and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl as needed.
- Mix in the sour cream, Meyer lemon juice, and Meyer lemon zest until all ingredients are fully incorporated and the mixture is smooth.
- Carefully remove the springform pan from the freezer and pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
- Prepare your Instant Pot by adding 1 cup of water to the bottom of the pot. Place the trivet inside the pot.
- Cover the springform pan with aluminum foil to prevent moisture from seeping in during cooking.
- Using the trivet, carefully lower the springform pan into the Instant Pot. Ensure it is stable and not touching the sides of the pot.
- Close the lid of the Instant Pot, ensuring the steam release valve is set to the sealing position.
- Select the 'Manual' or 'Pressure Cook' setting and set the cooking time to 30 minutes on high pressure.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully perform a quick release for any remaining pressure.
- Open the lid and carefully remove the springform pan using oven mitts, as it will be hot. Let the cheesecake cool at room temperature for about 30 minutes.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
- Before serving, you may garnish with additional Meyer lemon zest or whipped cream if desired. Slice into 8 servings and enjoy your Instant Pot Meyer Lemon Cheesecake!
Tips
- Use room temperature ingredients to ensure a smooth, lump-free cheesecake filling.
- Always wrap your springform pan in aluminum foil to prevent moisture intrusion.
- Don't skip the freezing step for the crust—it helps create a perfect, firm base.
- Be precise with your Instant Pot's sealing and cooking settings for consistent results.
- Allow natural pressure release to prevent cracks in your cheesecake.
- Refrigerate for at least 4 hours to achieve the ideal texture and set.
- For an extra zesty touch, use fresh Meyer lemons for both juice and zest.
- Use an electric mixer to ensure your cream cheese is completely smooth before adding other ingredients.
- Let the cheesecake cool at room temperature before refrigerating to prevent condensation.
- For a picture-perfect presentation, garnish with fresh lemon zest or a dollop of whipped cream just before serving.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 30g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 145mg
