Description
Rich, creamy, and perfectly tangy, this Meyer lemon cheesecake comes together easily in the Instant Pot for a no-fuss, showstopping dessert.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp melted butter
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup Meyer lemon juice
- 1 tbsp Meyer lemon zest
- 1 tsp vanilla extract
- 1 1/2 cups water (for Instant Pot)
Instructions
- Grease a 7-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Freeze crust for 10 minutes.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, Meyer lemon juice, zest, and vanilla extract until smooth.
- Pour filling over chilled crust and tap to remove air bubbles.
- Cover the pan with foil. Place trivet in Instant Pot and pour in water.
- Lower the cheesecake onto the trivet. Lock lid, set to “Manual” or “Pressure Cook” on high for 35 minutes.
- Allow a 10-minute natural pressure release, then quick release any remaining pressure.
- Remove cheesecake, uncover, and cool to room temp. Chill at least 4 hours before serving.
Notes
For best texture, make sure cream cheese is fully softened before mixing. This cheesecake is even better the next day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
Keywords: instant pot cheesecake, Meyer lemon, pressure cooker dessert, easy cheesecake