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Slice of lemon cheesecake on white plate

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. It is sure to please!
Prep Time 10 mins
Cook Time 35 mins
Pressure Release Time 15 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 6
Calories 724 kcal

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

Estimated Nutrition Information:
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.
Keyword lemon, cheesecake, Instant Pot, pressure cooker