Instant Pot Lemon Curd Cheescake
You can make this easy creamy Lemon Curd Cheesecake without a water bath or your oven with your Instant Pot. Add homemade or store-bought lemon curd on top and make fresh whipping cream.
Servings 8 Slices
6" Springform Pan
Instant Pot Trivet
- 1 Cup Graham Cracker Crumbs You can use Graham Crackers to save money, then you will need to grind them in a food processor.
- 2 TBS Granulated Sugar
- 3 TBS Butter, Unsalted and Melted
- 2 8oz Cream cheese softened For best results make sure it is softened
- 1/2 Cup Sugar
- 1/4 Cup Sour Cream
- 1/4 Cup Lemon Juice
- 1 ts Lemon Zest
- 1/2 ts Vanilla Extract
- 2 Eggs, Large
- Lemon Curd
- Whipping Cream
Line a 6 inch round springform pan* (see notes) with parchment paper and spray with Pam baking spray. Using a large mixing bowl, mix together the graham cracker crumbs, sugar, and melted butter until combinedPress the graham cracker mixture into the springform pan and place it into the freezer until ready for use. At least 15 minutes.
Using a large mixing bowl, beat the cream cheese and sugar until combined and smooth
Beat in the sour cream, lemon juice, lemon zest, and vanilla extract until combined
Beat in the eggs, one at a time until combined after each egg. Don't overbeat the eggs.
Remove the springform pan from the freezer and wrap the bottom with foil.
Pour the cheesecake mixture into the crust and cover the pan with foil.
Pour 1 C of water into the pot and place a trivet with handles inside.Place the cheesecake onto the trivet and place the lid on, locking in place Press the cook/manual high-pressure button and set the timer for 35 minutes.When the timer beeps, turn off and allow for a natural release for 15 minutes.
Remove the lid and dab away any moisture on the foil with a paper towel.
Remove cheesecake from the pot and place onto a wire rack and allow to cool completely at least 1 hour.Place into the fridge overnight or a minimum of 4 hours. Wipe off any moisture on the cheesecake with a paper towel.
Add a Jar of Lemon Curd to the top or from homemade recipe. Top with whipping cream and mint leaves.
If you don't have a springform pan, line the inside of an 6-inch (20-cm) cake pan with parchment, 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.
I suggest using the trivet with handles that come with your instant pot for easy removal of pan.
This recipe is based using a 8 quart Instant Pot, If you have a smaller instant pot you will need to adjust the pan size and cooking time by a few minutes.
For best results keep the crust to just the bottom of the pan. Do not try to add the crust up the side of the pan.
Serving: 1g | Calories: 175kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 129mg | Potassium: 52mg | Fiber: 1g | Sugar: 18g | Vitamin A: 235IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg