Instant Pot Lemon Cheesecake

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Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 8

Not only is the versatile Instant Pot great for simmering soups, slow-cooking meats, and pressure-cooking beans and grains, but it will also turn out an especially creamy, luscious cheesecake in about half the time it usually takes to cook one. To make it easier to remove the cake from the Instant Pot, create a foil sling by folding a long piece of aluminum foil in half lengthwise a few times. Center the cake pan on the sling and use the ends to lower the pan into the pot. Although the cake is delicious on its own, feel free to garnish it with fresh berries if you like.

Ingredients:

  • 10 graham crackers (about 6 oz./180 g)
  • 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted
  • 16 oz. (500 g) cream cheese, at room temperature
  • 3/4 cup (6 oz./180 g) sugar
  • 1/4 cup (2 oz./60 g) sour cream, at room temperature
  • 2 eggs, at room temperature
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. grated lemon zest
  • 1 tsp. vanilla extract

Directions:

Line the inside of an 8-inch (20-cm) cake pan with foil, pressing it into the bottom and up the sides of the pan and leaving a few inches overhanging the edges so you can lift the cake out of the pan after chilling.

To make the crust, in a food processor, pulse the graham crackers until they form fine crumbs. Add the butter and process until the crumbs begin to stick together. Press the crumbs firmly onto the bottom and about 1/4 inch (6 mm) up the sides of the prepared pan. Set aside.

In a large bowl, using an electric mixer fitted with the flat beater, beat the cream cheese, sugar and sour cream on medium speed until smooth, about 3 minutes. Scrape down the sides of the bowl. Add the eggs, lemon juice and zest, and vanilla and continue beating on medium-high speed until combined, about 1 minute. Pour the filling into the prepared crust.

Add 2 cups (16 fl. oz./500 ml) water to the Instant Pot, place the trivet in the bottom of the pot and lower the cake pan onto the trivet using the foil sling. Cover the pot with the lid, lock the lid into place and cook at high pressure for 25 minutes. Turn heat off and allow the steam to release naturally for 15 minutes, then turn the steam release handle to allow any residual steam to escape.

Carefully remove the lid from the pot and remove the cake pan from the pot. Cover the pan tightly with plastic wrap and refrigerate the cheesecake until set, at least 2 hours or up to 3 days. To serve, use the foil to carefully remove the cake from the pan and transfer to a serving platter. Cut into wedges and serve. Serves 8.

Williams Sonoma Test Kitchen

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