Instant Pot Lemon Cheesecake With Lemon Curd Topping
Looking for a nice burst of lemon for a dessert? Be sure to try this delicious Instant Pot lemon cheesecake with lemon curd topping.
Instant Pot Lemon Cheesecake
With Lemon Curd Topping
For this lemon cheesecake with lemon curd topping, we did not make the lemon curd from scratch. We used a store-bought jar like this one here. However, if you want to make homemade, check out our Lemon Curd Recipe!
However, if you wanted you could make yours from scratch. It will just take a little extra time.
Because this is being made in the Instant Pot you will need to use a 7.5-inch springform or push pan. The 9-inch one will not fit in the Instant Pot.
If you are looking for other citrus cheesecake recipes, here are a few to try.
- Keto Lemon Cheesecake Fluff
- Lemon Lush Cheesecake Recipe
- Keto Orange Cheesecake Mousse
- Orange Keto Cheesecake With Nut Crust
How To Make This Cheesecake:
We start by getting the cheesecake pan ready and making the crust. To do that line a 7.5 inch springform pan with a piece of parchment paper. Then give it a good greasing with butter or use a baking spray.
I find using the paper helps it come off the pan easier but this could be skipped if you wanted to.
In a food processor or large mixing bowl, mix together sugar, butter, and graham cracker crumbs until fully combined.
Then press the mixture into the greased springform pan. Set aside.
Next, we need to make the lemon cheesecake filling.
Again, use a food processor or large mixing bowl to beat the sugar and cream cheese until smooth and combined.
Then mix in the lemon juice, sour cream, vanilla, and lemon zest until combined.
Now add in the eggs. Mix until fully combined. Pour the mixture over the crust. Cover the pan with foil.
Place the trivet in the bottom of the Instant Pot and add 1 cup of water. Carefully place cheesecake on the trivet. Put the lid on the Instant Pot and lock it. Make sure the valve is on close.
Push cook/manual then select high-pressure and set the time for 35 minutes.
When it beeps, turn off the Instant Pot and allow it to natural release for 15 minutes. Then take the lid off. Use a towel or paper towel to blot away any moisture on the foil.
Lift the cheesecake from the pot. I find these mitts helpful for that. Place the pan onto a wire rack on the counter. Allow it to cool completely.
Then leaving it in the pan, place into the fridge overnight or 6 hours.
Now you can remove the outer ring of the pan. Either leave the cheesecake on the bottom of the pan or slide over to a plate. Top with lemon curd. Then add some whipped cream around the edge and you are good to go.
If you want it to be a little extra pretty, use a slice of fresh lemon and a mint leaf or two.
Instant Pot Lemon Cheesecake With Lemon Curd Topping
Ingredients
Crust:
- 3 Tbsp Butter melted
- 2 Tbsp Sugar
- 1 Cup Graham Cracker Crumbs
Cheesecake Filling:
- 2 Large Eggs
- 16 oz Cream Cheese room temp
- 1/4 Cup Sour Cream
- 1/2 Cup Sugar
- 1/4 Cup Lemon Juice
- 1 Tsp Vanilla
- 1 Tsp Lemon Zest
Topping:
- 11 oz Lemon Curd
- Whipped Cream
Instructions
- Line a 7.5 inch springform pan with a piece of parchment paper. Then give it a good greasing with butter or use a baking spray.
Crust:
- In a food processor or large mixing bowl, mix together sugar, butter, and graham cracker crumbs until fully combined.
- Press the mixture into the greased springform pan. Set aside.
Cheesecake:
- Use a food processor or large mixing bowl to beat the sugar and cream cheese until smooth and combined.
- Mix in the lemon juice, sour cream, vanilla, and lemon zest until combined.
- Add in the eggs. Mix until fully combined.
- Pour the mixture over the crust. Cover the pan with foil.
- Place the trivet in the bottom of the Instant Pot and add 1 cup of water. Carefully place cheesecake on the trivet. Put the lid on the Instant Pot and lock it. Make sure the valve is on close.
- Push cook/manual then select high-pressure and set the time for 35 minutes.
- When it beeps, turn off the Instant Pot and allow it to natural release for 15 minutes.
- Then take the lid off. Use a towel or paper towel to blot away any moisture on the foil.
- Lift the cheesecake from the pot. I find these mitts helpful for that. Place the pan onto a wire rack on the counter. Allow it to cool completely.
- Leaving it in the pan, place into the fridge overnight or 6 hours.
- Remove from pan, top with lemon curd. Then add some whipped cream around the edge.
Notes
Serving Size 1, Number of Servings 6, Calories 724, Total Fat 50 grams, Saturated Fat 28 grams, Trans Fat 1 grams, Unsaturated Fat 17 grams. Cholesterol 246 milligrams, Sodium 472 milligrams, Carbohydrates 62 grams, Fiber 1 grams, Sugar 51 grams, Protein 11 grams.
These Are Estimated Nutrition Facts
