Recipe: Yummy Instant Pot Lemon-Lime Cheesecake

Instant Pot Lemon-Lime Cheesecake. Center the cheesecake pan on the sling and carefully lower it into the pot, setting it on the rack. Instant Pot Lemon Cheesecake, "baked" with Meyer lemon and a tender shortbread cookie crust, makes a refreshing New Year's Eve celebration or a sweet Valentine's Day treat. Meyer lemons are a special favorite of ours, especially in desserts, where it acts as a perfect sweet-tart counterpoint.

Instant Pot Lemon-Lime Cheesecake BEAT cream cheese and granulated sugar in large bowl with mixer until blended. Add lemon zest and juice, lime zest and juice, and vanilla; mix well. To make the cheesecake: add the condensed milk, yogurt, lemon juice and zest to a bowl and mix well. You can have Instant Pot Lemon-Lime Cheesecake using 15 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Instant Pot Lemon-Lime Cheesecake

  1. It's of For the CRUST.
  2. Prepare of graham crackers crumbs (about 8 crackers).
  3. It's of butter, melted.
  4. Prepare of brown sugar.
  5. You need of salt.
  6. Prepare of For the FILLING.
  7. Prepare of cream cheese, softened (very soft).
  8. Prepare of granulated sugar.
  9. Prepare of heavy cream or sour cream (full fat Greek Yogurt also works).
  10. Prepare of lemon juice + ZEST of 1 lemon.
  11. You need of lime juice + ZEST of 1 lime.
  12. It's of vanilla.
  13. Prepare of salt.
  14. You need of large eggs, room temperature.
  15. Prepare of Whipped cream or fruit for topping (optional).

I bought one from Amazon specifically for the Instant Pot that has a glass bottom and soft silicon sides and it worked great. Any springform pan the correct size should be fine. Place the cheesecake on the trivet (I highly recommend this OXO silicone bakeware sling !) or fabricate a sling from tin foil, leaving handles long enough to lift the cheesecake out and lower the trivet and cheesecake into the IP. In a large mixing bowl, mix the cream cheese and sugar until smooth.

Instant Pot Lemon-Lime Cheesecake instructions

  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:

Add the sour cream, lemon juice and zest, and vanilla extract to the mixing bowl and blend until combined. Add in eggs, one at a time, and mix just until combine. Do not overmix the batter or your cheesecake will turn out lumpy. Place the lid on the Instant Pot and seal shut. When cooking is complete, quick release pressure and remove cheesecake from pan.


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