Pressure Cooker Lemon Cheesecake

Image of Caroline Chambers
Rated 4.0 based on 9 customer reviews
Pressure Cooker Lemon Cheesecake
Pressure Cooker Lemon Cheesecake

Appliances

For best results, we recommend using:

Directions

Mealthy Tip

Garnish with your favorite fruit for an elegant presentation. Feel free to swap lime zest and lime juice for another delicious flavor profile.

For more pressure cooker cheesecake recipes, you might enjoy:

Pressure Cooker New York Cheesecake

Pressure Cooker Holiday Gingersnap Cheesecake

Pressure Cooker Oreo Cheesecake

Nutrition Facts

Per Serving: 405 calories; 28g fat; 33.7g carbohydrates; 6g protein; 119mg cholesterol; 283mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 405 Calories from Fat 251
% Daily Value*
Total Fat 28g 43%
Saturated Fat 16g 78%
Trans Fat 0.2g
Polyunsaturated Fat 2.1g
Monounsaturated Fat 7.4g
Cholesterol 119mg 40%
Sodium 283mg 12%
Total Carbohydrate 33.7g 11%
Dietary Fiber 1g 3%
Sugars 24.8g
Protein 6g
Vitamin A 17% Vitamin C 1%
Calcium 7% Iron 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

4.0out of 5 Stars

(9 Reviews)

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What others are saying

Image of Tiana D.

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.

Image of Caro Hodgin

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.

Image of Sam Dalton

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!

Image of Hector Jonass

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.

Image of McKenzie C

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.

Image of Janet Rice

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????

Image of Kathleen Houlihan

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.

Image of Dean Hancock

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.

Image of Kenneth Reimer

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!