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Zesty Lemon Delight Cheesecake - Vegetarian - Easy Daily Kitchen

Instant Pot Lemon Cheesecake [ 55 min plus chilling time ]

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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Temps de préparation 20 minutes
Temps de cuisson 35 minutes
Temps total 55 minutes
Type de plat Dessert
Cuisine International
Portions 8 servings
Calories 400 kcal

Ingrédients
  

  • 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: 100gCalories: 400kcalCarbohydrates: 32gProtéines: 6gFat: 28gSucre: 22g
Keyword cheesecake, creamy, creamy cheesecake, dessert, easy recipe, graham cracker crust, holiday dessert, instant pot, lemon, lemon zest, party dessert, quick dessert, springform pan, sweet, tangy, vegetarian, zesty
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