Pressure Cooker Lemon Cheesecake
- 4 ounces graham crackers
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
- 1 pound cream cheese, at room temperature
- ¾ cup granulated sugar
- ¼ cup sour cream, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 pinch salt
- 2 cups water
- Pulse graham crackers and cinnamon in a food processor until they are the texture of sand; add melted butter and pulse several more times.
- Press crumbs into the bottom of a 7-inch springform pan in an even layer.
- Beat cream cheese, sugar, and sour cream together in a stand mixer fitted with a paddle blade at medium speed until smooth and fluffy, and completely combines, about 3 minutes. Scrape down the sides of the bowl and add eggs, vanilla extract, lemon zest, lemon juice, and salt. Continue beating the mixture at medium speed until the color is consistent and the ingredients are combined, then stop mixing immediately. Pour filling over crust in springform pan.
- Pour water into inner pot of an electric pressure cooker. Insert trivet. Place springform pan on trivet.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Cake and cook on High Pressure for 30 minutes. Turn steam vent to Venting to Quick Release pressure.
- Remove cheesecake and allow to rest at room temperature for at least 1 hour.
- Refrigerate until set, at least 2 hours, but preferably overnight.
- Run a paring knife along the edges between the cheesecake and the pan. Remove cheesecake from the pan and transfer to a serving plate.
Garnish with your favorite fruit for an elegant presentation. Feel free to swap lime zest and lime juice for another delicious flavor profile.
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What others are saying
Tiana D. says:
Stop everything, you can make cheesecake in a pressure cooker!? This recipe was really good, the lemon zest added just the right amount of brightness to the creamy cheesecake. This recipe was so easy, I am going to make this again and again.
Caro Hodgin says:
This is my third pressure cooker cheesecake! I doubled the amount of lemon zest and juice because I wanted a really lemony cheesecake. I think if you want a REALLY lemony cheesecake, you may need to use lemon extract to get that really lemony punch of flavor. Was really good, but definitely a subtle, natural lemon flavor.
Sam Dalton says:
We made this lemon cheesecake when we had friends over and everyone loved it. We used Meyer lemon because they're in season right now. Amazing!
Hector Jonass says:
Being able to pair my favorite flavor, lemon, with my second-favorite dessert, cheesecake, is a bad, bad thing. I always have trouble with keeping cheesecakes from cracking. Doesn't make them less edible, mind you, but it's frustrating to have it look that way when you're serving to friends. This one didn't crack. Not sure whether it's the pressure, water, or both, but I was pretty happy with that. The flavor was terrific, too, of course, but lemon and cream cheese was always going to be good.
McKenzie C says:
This recipe turned out great. I took the reviewer's advice and added a little lemon extract too. I even added a drop of yellow food coloring to the filling for fun. It turned out a pale yellow color, beautiful. Can't wait to make this again.
Janet Rice says:
Question: Can a 7-in springform pan be lowered into the Mealthy Multipot with the handles on the trivet??? I almost painted myself into a corner with this one. I didn't have a springform pan of that size so went forward using a 7-in cakepan. So there I was with a full cakepan--that wouldn't fit on the trivet with the handles up. Carefully lowering the pan onto the trivet with a sling of cheesecloth saved the day, and the results are delicious. BUT before I order a 7-in springform: Is that going to fit on that trivet with the handles up so that it can be lowered into the stainless steel depths of the Multipot????
Kathleen Houlihan says:
This recipe failed in many ways: it puffed up like a soufflé while baking, and then shrank into a shriveled mass, and the flavor and texture was closer to scrambled eggs than cheesecake. I think pressure cooking may be too high temp for what is essentially an egg custard. Would not try again. I’m a strong cook and even stronger baker but I’m not sure how to trouble shoot this recipe.
Dean Hancock says:
1st try was a failure because the top of the cake looked like cottage cheese although the center was smooth. 2nd try was a total failure because a third of cake boiled out of the springform pan and again with the look of a fat old persons cellulite ass. It tastes good but with no “curb appeal.” Definitely would NOT present to a guest. At this point it is not worth the time, effort, and money to try again unless any mistake can be figured out. Followed directions except for doubling the zest and lemon juice.
Kenneth Reimer says:
I was unsure of this method and worried with the texture when it came out of the cooker. However, after sitting it on the counter for 90 minutes and then the fridge overnight, it turned out great! I mixed strawberry preserves with a bit of water for the topping, it was fantastic!