Instant Pot Lemon-Lime Cheesecake

Name: Instant Pot Lemon-Lime Cheesecake
Total time: 25800 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 3/4 cup graham crackers crumbs (about 8 crackers); 3 tbsp butter, melted; 1 tbsp brown sugar; pinch salt; 16 oz cream cheese, softened (very soft); 2/3 cup granulated sugar; 1/3 cup heavy cream or sour cream (full fat Greek Yogurt also works); 2 tbsp lemon juice + ZEST of 1 lemon; 2 tbsp lime juice + ZEST of 1 lime; 1 tsp vanilla; pinch salt; 2 large eggs, room temperature; Whipped cream or fruit for topping (optional)

Granny in the Kitchen @homeheart

West Coast, United States

Instant Pot cheesecake? Absolutely! It will not be dry, it won't crack, and it avoids heating up your kitchen from an oven.

Granny in the Kitchen @homeheart

West Coast, United States

Instant Pot cheesecake? Absolutely! It will not be dry, it won't crack, and it avoids heating up your kitchen from an oven.

Saved

Ingredients

30 min prep, 40 min cook, chill 6 hours or more

4-6 servings

For the CRUST
3/4 cupgraham crackers crumbs (about 8 crackers)
3 tbspbutter, melted
1 tbspbrown sugar
pinchsalt
For the FILLING
16 ozcream cheese, softened (very soft)
2/3 cupgranulated sugar
1/3 cupheavy cream or sour cream (full fat Greek Yogurt also works)
2 tbsplemon juice + ZEST of 1 lemon
2 tbsplime juice + ZEST of 1 lime
1 tspvanilla
pinchsalt
2large eggs, room temperature
Whipped cream or fruit for topping (optional)

Saved

Steps

30 min prep, 40 min cook, chill 6 hours or more

1

Mix together graham cracker crumbs, butter, sugar and salt in small bowl. Press into bottom of a 7-inch springform pan, and about 1/2 inch up the sides.
2

Bake in 350 degree oven for 8-12 minutes until golden brown. Set aside.
3

Using a stand mixer or electric hand mixer, beat cream cheese and sugar until very smooth.
4

Add heavy cream, vanilla, pinch of salt, lemon-lime juice and zest. Mix until thoroughly combined.
5

TASTE the filling BEFORE adding the eggs. If you like it sweeter, add a spoonful of sugar at a time. For more tartness, add a bit more lemon or lime juice, or zest.
6

Now add the eggs - one at a time - mixing well at gentle speed, scraping down the sides of bowl as you go.
7

Pour filling over the graham cracker crust. Cover the pan with tin foil. Place on a steamer rack.
8

Add 2 cups water to the inner pot of the Instant Pot (I used a 6-quart). Gently place the covered cheesecake in the pot.
9

Pressure cook on HIGH for 32 minutes. When finished, allow a Natural Release for 8 minutes.
10

Remove the springform pan from the pot and remove the foil. The center of the cheesecake will be jiggly, the edges will be firm. Place the cheesecake on a wire rack and cool to room temperature. (About an hour.)
11

Chill the cheesecake for about 6 hours. Release the springform pan, top with whipped cream or decorate with zest or fruit. Enjoy!
12

To learn INSTANT POT BASICS and to see the accessories used in this recipe, visit my YouTube page:
https://youtu.be/XEE2ETAHa4E