This Easy Instant Pot Meyer Lemon Cheesecake is a creamy delight with a zesty lemon twist. The buttery crust adds a perfect crunch, making every bite a treat!
I love making this cheesecake because the Instant Pot makes it so quick! Plus, the bright lemon flavor always brightens my day. Perfect for when you need a sweet pick-me-up! 🍋
Ingredients & Substitutions
Graham Cracker Crumbs: These are the base for the crust. If you can’t find graham crackers, you could use crushed digestive biscuits or vanilla wafer cookies for a different flavor.
Butter: Unsalted butter gives a rich flavor to the crust. You could substitute with melted coconut oil or margarine if you’re looking for a dairy-free option.
Cream Cheese: The star of the cheesecake! Always choose full-fat cream cheese for the best texture. If you want a lower-fat version, use reduced-fat cream cheese, but be aware it might not be as creamy.
Sour Cream: This adds tanginess. You can swap it with Greek yogurt for a healthier option, or use more cream cheese if you prefer a richer taste.
Meyer Lemon Juice: This gives a lovely citrus flavor. If unavailable, you can use regular lemon juice, but it will be a bit more tart. Consider adding a little sugar to balance the tartness if you do.
How Do I Get My Cheesecake Smooth and Creamy?
To achieve that perfect smooth texture, there’s a technique involved in mixing the filling. Start by ensuring your cream cheese is soft (let it sit at room temperature). Use an electric mixer and beat it until it is creamy before adding any other ingredients.
- Mix in sugar gradually to avoid lumps.
- Add eggs one at a time, mixing briefly after each addition.
- Finally, incorporate sour cream, heavy cream, lemon zest, juice, and vanilla. Mix just until smooth.
This method keeps your cheesecake filling light and fluffy, avoiding any over-mixing that could make it dense.
Easy Instant Pot Meyer Lemon Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ¾ cup sugar
- ¼ cup sour cream
- ¼ cup heavy cream
- 3 large eggs
- Zest of 2 Meyer lemons
- ⅓ cup Meyer lemon juice
- 1 teaspoon vanilla extract
For the Topping:
- Meyer lemon curd (store-bought or homemade)
- Whipped cream
- Lemon slices or zest for garnish
How Much Time Will You Need?
This delicious cheesecake takes about 15 minutes to prepare, plus 30 minutes to cook in the Instant Pot and at least 4-6 hours to chill in the fridge. For best results, it’s great to let it rest overnight!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is well combined. Press this mixture firmly into the bottom of a 7-inch springform pan to form a nice, solid crust. Make sure it’s compacted well for the best texture.
2. Make the Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add in the sugar while mixing continuously. Next, add the sour cream, heavy cream, and eggs, mixing until well incorporated. Finally, add the lemon zest, Meyer lemon juice, and vanilla extract, and mix until everything is smooth and combined.
3. Add to the Pan:
Pour the delicious cheesecake filling over the crust in the springform pan. To remove any air bubbles, gently tap the pan on the counter. This will ensure a smooth texture for your cheesecake!
4. Prepare the Instant Pot:
Pour 1 cup of water into the bottom of your Instant Pot. Place the trivet inside and carefully position the springform pan on top of it. This setup will help steam the cheesecake during cooking.
5. Cook the Cheesecake:
Close the lid of the Instant Pot and set the steam release valve to “Sealing.” Cook on high pressure for 30 minutes. When it’s done, let the pressure release naturally for about 10-15 minutes. After that, do a quick release for any remaining pressure, and carefully open the lid when it’s safe to do so.
6. Cool the Cheesecake:
Gently remove the springform pan from the Instant Pot and let it cool at room temperature. Once it’s cooled down, place it in the fridge and chill for at least 4-6 hours. For the best flavor and texture, overnight chilling is recommended!
7. Serve:
After it’s chilled, spread a layer of Meyer lemon curd on top of your cheesecake. Decorate with whipped cream and lemon slices or some zest if you’d like. Cut into slices, serve, and enjoy the citrusy goodness!
Can I Use Regular Lemons Instead of Meyer Lemons?
Absolutely! While Meyer lemons are sweeter and less acidic than regular lemons, you can substitute them directly. Just be mindful that the flavor might be a bit tangier, so you might want to reduce the lemon juice slightly to taste.
How Can I Adjust the Sweetness of the Cheesecake?
If you prefer a less sweet cheesecake, you can reduce the sugar in the filling by a 1/4 cup without drastically affecting the texture. Flavors can always be adjusted based on personal preference while keeping in mind that the sweetness also balances the tartness of the lemon.
What’s the Best Way to Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you’d like to freeze it, wrap individual slices in plastic wrap and then place them in a freezer-safe container. It can be frozen for up to 3 months! Just thaw it in the fridge before serving.
Can I Make This Cheesecake Without a Springform Pan?
Yes, you can use a regular baking dish, but keep in mind that removing the cheesecake will be trickier. If you go this route, line the dish with parchment paper to help lift the cheesecake out after it’s set. You might also need to adjust the cooking time slightly based on the depth of the dish.
