This Instant Pot Lemon Cheesecake is a visual and culinary treat, capturing the essence of zesty lemons and creamy cheesecake in a harmonious delight. With its vibrant appearance and refreshing lemon flavor, this cheesecake is perfect for any occasion, bringing a burst of sunshine to your table. Whether you're celebrating a special event or simply indulging in a sweet treat, this dessert promises to wow your taste buds and impress your guests. Quick, easy, and absolutely delicious, it's sure to become a staple in your dessert repertoire!
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- 1 1/2 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons butter, melted
- 16 ounces ounces cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, cinnamon, and melted butter until combined.
- Press the mixture into the bottom of a 7-inch springform pan, lined with parchment paper, and up the sides slightly. Place in the freezer for 10 minutes.
- In a large bowl, beat the cream cheese and 2/3 cup sugar until smooth. Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, heavy cream, lemon zest, lemon juice, vanilla extract, and salt until fully combined.
- Pour the cheesecake batter over the prepared crust in the springform pan.
- Add 1 1/2 cups of water to the Instant Pot. Place the trivet in the pot and lower the springform pan onto the trivet.
- Lock the lid in place and cook on high pressure for 35 minutes. Allow the pressure to release naturally for 10 minutes, then perform a quick release.
- Remove the cheesecake from the Instant Pot and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
Nutrition
Serving: 100g | Calories: 400kcal | Carbohydrates: 32g | Protéines: 6g | Fat: 28g | Sucre: 22g