Instant Pot Meyer Lemon Cheesecake
Instant Pot Lemon Cheesecake, “baked” with Meyer lemon and a tender shortbread cookie crust, makes a refreshing New Year’s Eve celebration or a sweet Valentine’s Day treat.
Meyer lemons are a special favorite of ours, especially in desserts, where it acts as a perfect sweet-tart counterpoint.
Meyer lemons come in season in November or December, and I break out this cheesecake as soon as I see them.
This creamy Instant Pot cheesecake with Meyer lemon is the ideal balance of tart and sweet in one dish. It’s our go-to cheesecake for couples—perfect for both New Year’s Eve and Valentine’s Day!
Update: I’ve updated this post with new photos and instructions for how to make perfect Instant pot cheesecake with a juicy lemon twist. Enjoy!
Making Meyer Lemon Cheesecake in an Instant Pot
Instant Pot Lemon Cheesecake recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
If you haven’t started using your electric pressure cooker for desserts yet, you’re in for a treat! The moist cooking environment is ideal for perfectly cooked cheesecakes, bread pudding, and rice pudding!
Note: I recommend starting with my Instant Pot Cheesecake tutorial post if this is your first pressure cooker cheesecake recipe.
This guide covers everything you need to know about how to make perfect cheesecakes, from how to prepare a simple cookie crust to what size pan to use and how to operate a sling.
Instant Pot Lemon Cheesecake Topping Ideas
My absolute favorite way to top and serve this cheesecake is with a dollop of homemade lemon curd. The flavor is unbelievable!
I like to buy a few extra Meyer lemons when I’m making this cheesecake. Then, I use my lemon curd recipe on Barbara Bakes and simply swap the regular lemon with Meyer.
Of course, if you’d rather buy your lemon curd, that’s a great option as well.
If you want a little less lemon zip, there are dozens of delicious ways to top your homemade cheesecake:
- Add fresh berries like blueberries, raspberries, or strawberries, depending on what’s in season.
- Drizzle on pressure cooker raspberry curd for a stunning red and yellow color scheme.
- Instant Pot fresh berry compote also makes a sweet and fruity garnish.
- We have a strawberry topping recipe that we love on strawberry cheesecake. It would be delicious with sunny Meyer lemon!
Meyer Lemon vs. Regular Lemon
Wondering what is a meyer lemon? It looks similar to a regular lemon, but it’s darker yellow, a little smaller, rounder, and shinier.
The biggest difference is in the flavor!
🍋 While most lemons that you cook with are puckeringly tart and acidic, Meyer lemons are much sweeter. They still have a generous amount of tang, but you’d be much more comfortable eating a slice of raw Meyer lemon than regular lemon.
And while regular lemons are on supermarket shelves all year long, Meyer lemons are most available from December to April. So take advantage of the season while you can!
Why Make Cheesecake in an Instant Pot?
I first started making pressure cooker cheesecakes because it was fun. But there are plenty of reasons to make your cheesecakes in an Instant Pot rather than a regular oven:
- It’s faster (this cheesecake has a 15-minute cook time!)
- The moisture inside the pressure cooker makes a super creamy cheesecake that cooks very evenly
- The cheesecake is much less likely to crack
- You don’t have to worry about water from a water bath leaking into your crust during baking
Best Instant Pot Cheesecake Recipes
Now that you know how easy and tasty it is to make pressure cooker cheesecake, try these other favorite recipes next:
- Peanut Butter Cup Cheesecake is a celebration of everyone’s favorite dessert duo: peanut butter and chocolate!
- Raspberry Cheesecake is a stunning and sweet pink cheesecake drizzled in a thick chocolate ganache.
- Samoa Cheesecake transforms your favorite Girl Scout cookie into a decadent, caramel-topped show-stopper.
- Instant Pot Mini Cheesecake Bites are perfectly sharable bite-sized treats with a classic graham cracker crust and cream cheese filling.
Do you LOVE this recipe?
Leave us a review below to tell us why!
Instant Pot Lemon Cheesecake
Tangy Instant Pot Lemon Cheesecake with meyer lemons, a shortbread cookie crust and cream cheese filling is a light, fluffy and tart pressure cooker dessert to love.
Ingredients
- 8 ounces shortbread cookies (about 10 large shortbread cookies)*
- 2 tablespoons butter, melted
- 2 packages (8 ounces each) cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 tablespoon Meyer lemon juice**
- 2 teaspoons grated lemon zest**
- 1/2 teaspoon vanilla extract
- 2 large eggs
Instructions
- Prepare a foil sling for lifting the pan out of the pressure cooker by taking an 18” strip of foil and folding it twice lengthwise. Set aside.
- Crush the cookies in a Ziploc bag into fine crumbs. Add the butter and toss until well combined. Use your fingers or the bottom of a drinking glass and press crumbs evenly/firmly into the bottom and half way up the sides of a 7-inch springform pan. Put the pan in the freezer until ready to use.
- In a large mixing bowl, mix the cream cheese and sugar until smooth. Add sour cream, Meyer lemon juice, Meyer lemon zest, and vanilla and blend until combined. Add in eggs one at a time and mix just until combined. Do not overwork the batter.
- Pour batter into the springform pan on top of the crust.
- Pour 1 cup of water into the pressure cooker pot and place the trivet in the bottom. Carefully center the filled pan on your foil sling and lower the pan onto the trivet. Fold the foil strips down so that they do not interfere with closing the lid.
- Lock the lid in place. Select High Pressure a 15 minute cook time for a soft and creamy cheesecake or a 25 minute cook time for a more firm, dense cheesecake. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Remove the pan to a wire rack to cool. If there is a little water on top, blot it gently with a paper towel. When the cheesecake is completely cooled, cover it with plastic wrap and refrigerate for at least 4 hours or overnight.
Notes
Substitute 3/4 cup graham cracker crumbs (about 5 crackers), 3 tablespoons unsalted melted butter, and 1 tablespoon sugar for a traditional graham cracker crust.
*If you prefer a traditional cheesecake, you can omit the lemon juice and zest and increase the vanilla to 1 teaspoon.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 238Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 52mgSodium: 165mgCarbohydrates: 28gFiber: 0gSugar: 18gProtein: 4g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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Tried this recently and loved it. I couldn’t find the Meyer lemons so just used regular lemons. One of the best cheese cakes I have ever tasted, and so easy. I thinkmI may have accidently doubled the vanilla, but it didn’t hurt it. I made this in 7 inch pan and it turned out great. Only complaint is it doesn’t make much. May get a 9 inch and try it. Do you guys have a video about all the different kind of accessories there are for the pressure cookers? We received a nice accessory package for Christmas but we aren’t sure how some of it is used.
Thanks Jim – so nice to hear you loved the cheesecake! A 9-inch pan won’t fit in a 6 or 8 quart pressure cooker. If you have an 8 quart you can use an 8-inch pan https://www.pressurecookingtoday.com/how-to-make-an-8-inch-cheesecake-in-an-8-quart-instant-pot/ We do have an accessories post that may be helpful https://www.pressurecookingtoday.com/best-pressure-cooker-accessories/
Thanks so much for your link about the accessories. I love your site and like the way you respond to the comments. My only “complaint” is that there are way too many recipes I want to try😃
Hi Barbara,
Would your recipe survive without the sour cream? We prefer the drier textured cheesecake.
Thank you,
Michelle
Hi Michelle – yes, you can omit the sour cream. Also, a longer cook time will give you a denser drier cheesecake. Enjoy!
Just wondering if it’s possible to substitute Greek yogurt for the sour cream. I always have Greek yogurt, thanks to your recipe; seldom have sour cream.
Hi Teddy – yes, Greek yogurt will be a great substitution. Enjoy!
Would I be able to add white chocolate to this somehow?
Hi Lisa – I haven’t tried it, but it should work well. Use this recipe as a guide for adding the white chocolate https://www.pressurecookingtoday.com/instant-pot-peppermint-cheesecake/ Enjoy!
Second time I have made this recipe. Always a hit. I used my 6 inch springform pan. Which fit inside my 3 qt IP. Cooked for 25 minutes. Came out perfect.
That’s great to know – thanks Crystal!
I have the 3qt, should i half this recipe? Or just make two out of your recipe?
Hi Wendy – what pan are you planning on “baking” it in in your 3 quart? If you’re using a 4 inch pan, here’s the cook time you’d use https://www.pressurecookingtoday.com/pressure-cooker-heart-shaped-cheesecake/
I was able to fit a 6 inch springform pan inside my 3 qt to make this recipe. Hope that helps.
I made this cheesecake for one of our Easter desserts. I topped it with your recipe for lemon curd and when it got cold topped it odd with lemon meringue and it was a big hit! Even my son-in-law loved it and he doesn’t like lemons. Very delicious. Thanks for sharing.
So glad to hear it was a big hit. I’m definitely going to have to try it with meringue now. Thanks!
Can I use a 9 inch springform pan?
Hi Joan – only if you have an 8 or 10 quart pressure cooker and the 9-inch fits with plenty of room around the edges for steam. You’ll double the recipe and increase the cook time, about 40 minutes.
I did this with Savannah Smiles Girl Scout cookies as the crust and it was amazing!! I would recommend making sure your cheesecake covers all the crust… I had some of the crust above the filling part and it got kinda soggy from the condensation from the IP.
It is important to keep the crust below the cheesecake filling. Sounds like a fun addition to the cheesecake – thanks for sharing Cassidy!
Is there a way to make this lower carb? Maybe use Splenda instead of sugar, but how much?
Thank you!
Hi Robin – others have substituted Splenda successfully. With Splenda you typically use a one-to-one ratio
Hi there – first time trying this recipe and very excited! I only have a 9” pan. Should I leave the recipe as is? And what about cook time?
Welcome! A 9-inch pan won’t fit in a 6-quart pressure cooker so unless you have a larger pressure cooker, you won’t be able to use your 9-inch pan. If you do have a larger pressure cooker, then you’ll need to double the ingredients and use a 35 minute cook time with a 10-minute natural pressure release. You wanted it to be 150 degrees in the center.
I have made this cheesecake many times but I substitute lime juice and zest for the lemon and made a strawberry sauce for the topping. Got raves all around.
Sounds like a delicious way to change it up. Thanks for sharing Beverly!
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This is probably the wrong place to ask this. My Pressure cooker was delivered last night. But can I use frozen chicken, berries and vegetables? My neighbor and I have the same question. Please help us.
Hi Kathy – here’s my post on cooking frozen chicken https://www.pressurecookingtoday.com/how-to-pressure-cook-frozen-chicken-breasts/. You can use frozen berries https://www.pressurecookingtoday.com/pressure-cooker-blueberry-compote/ and frozen vegetables in a steamer basket over a cup or more of water.
I used this recipe with the traditional graham cracker crust, no lemon juice and 1 tsp vanilla extract. It was my first try at and Instant Pot cheesecake and I was very pleasantly surprised how well it turned out! It is deliciously creamy and smooth. Please note, it does benefit greatly from being refrigerated for the full 8 hours or overnight to achieve a firm cheese cake. Will definitely be trying more of your cheesecake recipes! Thank you for sharing!
Awesome – thanks for sharing Glinda! Chilling definitely makes a big difference in the texture. Have fun!
Hi Barbara – I have made this several times and it’s fantastic!
I was wondering if this could be made with key limes instead of Meyer lemons? Would there be any adjustment to the amount of sugar needed?
Making it for July 4th!
Thanks,
Melinda
Hi Melinda – I haven’t tried it with limes, but I do have an easy Key Lime Pie recipe https://www.pressurecookingtoday.com/pressure-cooker-key-lime-pie/ that’s fabulous. I also have a Key Lime Cheesecake in my upcoming cookbook Instantly Sweet https://www.amazon.com/dp/1558329374/?ref=idea_lv_dp_ov_d, which is similar to the pie but with cream cheese added in. Since there’s only 1 tablespoon Meyer lemon juice in this recipe, you could substitute lime without adjusting the sugar.
Made this for Easter dessert with a gingersnap crumb crust. I topped it with a layer of the lemon curd, which gave it an extra lemon punch as well as a beautiful finish. Well received! Thank you.
Sounds fabulous! Thanks Michele 🙂
I made the vanilla version of this cheesecake and it was so DELICIOUSLY CREAMY!!! Yum!!! Last night I made the lemon version but was not as creamy and had a slightly spongy texture. I’m wondering why. The second time I did use a silicone tray instead of the metal trivet. Would that be the factor to change the consistency like that? I would love any advice.
Hi Janna – I have found the silicone seems to slow down the pressure cooking process and I do need a longer cook time when I use silicone. Maybe it just needed more time? Or, maybe it was just overmixed so it was a little spongy? Was your cream cheese at room temperature?
I am a huge fan of Lemon and Blueberry. Could I add some whole blueberries into the cheesecake?
Hi Melissa – I haven’t tried it, but I think it would work just fine. You may need a longer cook time, especially if your berries are very juicy.
Is there a reason you don’t include 1 Tbsp flour in this recipe as with other cheesecake recipes?
Thanks
Hi Linda – the flour helps make a thicker, more dense cheesecake. This one is more light and creamy. You can make it more dense by cooking it longer as well.
Look, I’m not about putting lemon in cheesecake…personally I thought that sounded like running a perfectly good cheesecake, but also, I’m in love so I made this for my boyfriend who loves lemons.
I was absolutely not expecting this to be the best cheesecake I have ever made (and I have made great cheesecakes). I made it with the berry compote and it was hands-down the best cheesecake I have ever had. Ever.
Is there a reason there would be water all over the top? Should I have covered it with foil in the pressure cooker?
Hi Robin – I prefer not to cover my cheesecake with foil but you do end up with a little water on top. That’s no problem, just use the end of a paper towel to soak it up.
Hi, This recipe looks amazing and I can’t wait to try it but can you provide a recipe for the ganache you put on top of it?
Hi Rachel – here’s a link to the lemon curd recipe http://www.barbarabakes.com/lemon-bar-cookie-cups/
Made Myer Lemon cake, after 35 min w 7 in springform was still mostly liquid???
Hi Mike – are you sure it came to pressure? Did you make any changes to the ingredients?
How can I adjust the recipe and cooking time for 6″ pans? I love your recipes and have referred many friends to your site. Thanks!
Thanks Allie! Always so nice to hear 🙂 I would use the longer cook time 25 minutes with the 6″ x 3″ pan otherwise, you shouldn’t need to make any changes.
For a 6″ pan if I increase the time to 25 minutes I would get a creamy cheesecake, right? How long would I cook for a firm, dense cheesecake (still using a 6″ pan)? Another site says 37 minutes and 15 minutes NPR. What do you think?
Hi Kristin – if you want it firmer, you could cook it for 30 to 35 minutes. If you’re covering it with foil, then use the longer cook time. Enjoy!
Perfect timing–my Meyer lemon tree is loaded with lemons. This sounds like a perfect way to use some of them.
Hi Mary – how wonderful to have a Meyer lemon tree in your yard. Enjoy!
I have been looking at your recipes and would like to try them.
I have a Power Pressure Cooker XL 8 quart.
What cooker do you use and is there a converter list, if you use a different cooker?
The instructions that came with my cooker is very lacking and the cook book is pathetic.
I wish I could find a cookbook just for the PPC XL.
The controls on the front confuse me. Would much rather just have a setting for time and temperature.
Thanks for any help you can give me.
Gil Heroux (Old Military Cook)
Hi Gil – I did a post all about the Power Pressure Cooker XL https://www.pressurecookingtoday.com/how-to-use-the-power-pressure-cooker-xl/ that you’ll find really helpful. I’m sure as an old military cook you’ll be a pro soon.
Hi,
I just made this cheesecake with my pressure cooker. So far looks good but need to wait a few hours to let it settle so I can try it. Can’t wait!. I was wondering if I can use this recipe for my oven as well? If so, are there any changes to the recipe and what is the temperature/time I need to bake it for? Thank you!
Great! Sure you can use this recipe in the oven. I would cook it similarly to this one http://www.barbarabakes.com/strawberry-cheesecake-with-an-oreo-cookie-crust/ – of course reduce the time if you’re only making a 7″ cheesecake in the oven, about 35 – 40 minutes probably.
Will this recipe work with the push pan? If so, any changes in the instructions? I look forward to making my first cheesecake soon. Thanks for the help.
Hi Carolyn – yes, others have used the push pan successfully with no changes. Enjoy!
Can I make this in a 6″ pan? How should I adjust the recipe, then?
Hi Deborah – yes, it will work well in a 6″ pan. The only adjustment you need to make is increase the cook time. I’d use 25 minutes. Let me know how it goes.
I made my first cheesecake from this recipe and it was a HUGE SUCCESS! I still can’t believe my lovely Instant Pot turned out such a little masterpiece the very first time. Barbara, thank you for all your many wonderful recipes – but this one really takes the (cheese)cake!
lol – love the play on words and the sweet compliment! Glad you enjoyed the cheesecake 🙂
The best cheesecake ever, creamy, rich and easy. Thank you
Thanks Tina! Always so great to hear 🙂
I’ve made this cheesecake and lemon curd numerous times and it has become a favorite of family and friends. My husband says it’s the best curd he’s ever had and it’s so easy! Thanks and keep up the good work!
Hi Karen – Thanks so much for taking the time to let me know how much you and your husband love the recipe. You can’t go wrong with easy and delicious! 🙂
The meyer lemon cheesecake looks wonderful!! We have a tree full of lemons and as soon as I can find a ripe one, I’ll be trying this out! Thank you.
Thanks Cheri! How fun to have a tree full of lemons 🙂
I’ve used this recipe twice now for “just plain cheesecake”. It turned out great the first time using 25 minutes. The second time i used 22 minutes and forgot it until it had done NPR for 20 minutes. It was the best cheesecake I’ve ever made-and I’ve baked many cheesecakes.
Thanks Jan – makes sense, cheesecake really does appreciate a long natural release.
This is my first instant pot cheesecake and I was wondering if I need to spray or butter the pan?
Hi Kathy – it isn’t essential, but I often spray the pan with non-stick cooking spray. Enjoy!
I’ve so enjoyed my 6qt Instant Pot that I purchased the new 8qt version (it helps when entertaining). Anyway, the 8qt perfectly accommodates an 8″ cheesecake pan, so I increased this recipe by 50% (3 8oz cream cheeses, 3 eggs, etc.) and cooked for 23 minutes. Absolutely perfect!
Thanks for sharing this tip Bob – I know it will be helpful to others with the 8 quart. How nice to be able to make a little larger cheesecake. 🙂
Another winner here, Barbara. I followed your recipe exactly except I used regular lemons and increased the time to 20 mins; I figured if it was soft and creamy at 15, and firmer and dense at 25, 20 would be my happy medium. It was – creamy, smooth as silk, and so, so good. The lemon curd took it over the top.
I do have a question though… I covered the bottom of my 7×3 push pan with a paper towel and foil based on other info I read; per your instructions though, I didn’t cover the top and there was a good bit of water on top, not just drops. It blotted up easily with paper towels but not sure why that happened. Would the covered bottom contribute to that?
I’ve never made a cheesecake in my entire life so I’m beyond impressed with the perfection of this recipe. Thank you so much for sharing your knowledge and expertise. 🙂
Hi Marianne – so glad you loved the cheesecake! How great that your first cheesecake was a big hit. I think most people are using the paper towel and foil on top of the springform pan. Covering it with foil does slow down the cooking process though, so you’ll want to add more cook time. I think how you open the lid effects how much water is on the cheesecake, but since it blots up easily, I prefer not to cover it. It’s really just preference though.
Okey doke then – just wanted to make sure I didn’t do anything wrong. Thanks!
B- I’ve made this twice. First time as vanilla and gave guests choice of lemon curd, cherry pie filling, or macerated strawberries plus whipped cream! Second time as regular lemon; used entire lemon zest and juice. Omg, your recipes are all perfect! Thank you so much!
Awwww thanks so much Diana! Sounds like you’re having fun 🙂
I have lost count as to how many of these little jewels I’ve made – I made 3 last weekend for Mother’s Day gifts and two more last night – one for a birthday gift and another for a wedding party gift. This recipe is absolutely divine, and if I can’t find Meyer Lemons, I just buy regular large lemons, use all the juice and all the zest, which is probably more than the recipe calls for, but it’s always fabulous. My sister-in-law was one of the recipients for Mother’s Day and took hers to work the next day to share with her co-workers. She sent me a text of 3/4ths of it gone and said the girls said “She should sell these!” I top them with fresh sliced strawberries around the perimeter and fill the middle with fresh blueberries.
So thank you, Barbara – everything you post is golden and this one is no exception. And here’s a tip for those who might make a lot of these – I buy a box of Graham Crackers and chop the entire box of Graham Crackers in my food processor and then store in an airtight container, so when I’m ready to make one, that step is already done – I just dip out 3/4ths cup of Graham Crackers, add my 1 T. sugar, 3 T. melted butter and my crust is done – it’s a great time saver. I do the same with Oreos since there are several cheesecake recipes that use Oreos for the crust.
#yesihavetherecipememorized 🙂
Thank you for another fabulous recipe, Barbara! It turned out great and looks beautiful, too!
Question: If I want it a bit more dry next time should I increase time (I used 25 minutes) or add flour or cornstarch?
Thanks so much Dorothy! Glad you enjoyed this one and my other recipes. You could cook it a little longer, or maybe try this one https://www.pressurecookingtoday.com/new-york-cheesecake-with-a-toffee-pecan-shortbread-cookie-crust/ and see if it works better for you.
Thank you, Barbara! As it turned out, we liked it just as is! It thickened up after being in the refrigerator. It is DH’s new favorite dessert! He’s requested another and I am off to make it now!
That’s great news – thanks for the update!
Hey there! Do you know if it would be ok to substitute greek yogurt for the sour cream?
Thanks!
Hi Katie – yes, greek yogurt would be a great substitute for the sour cream.
Barbara, unfortunately this came out mealy and curdled in texture. Not the silky smooth cheesecake everyone else raves about! Any idea what went wrong? I followed the recipe and even let the cream cheese come to room temperature!
That is frustrating. Usually overmixing, or not waiting for it to chill before eating it is the problem.
Hi Barbara! I have made this wonderful cheesecake once already and am prepping the ingredients for a second go at it. First time I made the mistake of getting the crumb crust too high, but it was delicious anyway. I used ‘Nilla Wafers for that one. This time it’s Trader Joe’s ginger snaps which I think will complement the Meyer lemon very nicely. My question is this: Why not bake the crumb crust as is called for in many other crumb crust recipes? Thanks — Stephanie
Hi Stephanie – ginger snaps sounds like a great way to change up the crust. I don’t think there’s much benefit to baking the crust. If I’m going to the trouble of baking the crust in the oven, I’d probably just bake the entire cheesecake in a water bath. The key really is not putting the crumbs too high. Enjoy!
Thank you for responding, Barbara! My second cheesecake was even better than the first. I did cut the sugar back to 1/3 cup as I like things a little less sweet, and I had made sweet Meyer lemon curd to put on top of each serving. I’m inclined to agree with you on not baking the crust now that I kept it below the level of the top of the cake. Now to change up the flavors!
That’s great Stephanie! Now I’m craving some of the Meyer lemon curd. Thanks for the update – have fun! 🙂
Thanks for the great recipe! I had a bit of crust sticking up over the top of the cheesecake in spots, and the water on the top of the cheesecake at the end made those crust pieces very soggy. Is there a way to avoid this? Or should I just try my best next time to make sure no areas of crust are sticking up past the filling?
Thanks Rebeca! Yes, you should avoid having the crust up too high so the filling covers the crust.
If I make this as mini cheesecakes using small glass baking dishes lined with foil cupcakes liners, what would be your recommended cook time? Thanks.
I made this without the lemon as a traditional cheesecake at 25 min. It was delicious. It was super easy. So I made 4 for my mops meeting tomorrow. Now each table gets their own. I also made the peanut butter cup last week which was also delicious.
Thanks Kasey! You’re going to be popular at the meeting. 🙂
The Meyer Lemon pressure cooker cheesecake was spectacular.
I am curious why the lemon cheesecake and the Samoa cheesecake cook at diffent times?
Thank you.
Thanks Dianne! The Samoa cheesecake also has heavy cream, which gives it a richer more New York style texture, and so it needs a longer cook time.
I’m new to pressure cooking, can I use the trivet that came with my Instant Pot, or would you recommend using the foil sling to remove the pan from the cooker. Thanks.
If you have the Instant Pot trivet that has the handles, you can use that instead of a foil sling. Enjoy!
How long would I cook it if I am using a 6″ springform?
Hi Kathy – I think most people using the 6″ springform pan cook it for 25 – 35 minutes.
Hi! I’m new to cheesecake in the pressure cooker. I only have a 6″ pan. How full to the top should it be? I think the eggs make it rise a bit, right?
Yes, the cheesecake will rise a bit while “baking”. I wouldn’t fill it more than 3/4 full.
Thanks for the fast reply! It’s in the fridge chilling; can’t wait to try it later today!
Of all the cheesecakes I’ve made in the Instant Pot, this one is my husband’s favorite. I substituted home made whole milk yogurt for the sour cream and cooked at High Pressure for 27 minutes. The cheesecake comes out with the perfect denseness and is so very creamy.
I’ll be making this one frequently whenever our Meyer Lemon tree has fruit. 🙂
Thanks, Barbara!
Can I cook two in my IP at once? Thanks Barbara
Hi Adrienne – I haven’t done it, but others have. You’ll want to cover them both with foil and they need a longer cook time when they’re covered with foil. Let me know how it goes.
Do you think it would work for three small springform pans? They fit with two on the bottom and one on top.
Since the IP is slightly lower psi than other pressure cookers, should I cook for an additional 1 or 2 minutes? Thank you.
Hi Leesa – most people using the Instant Pot have cooked it for a longer time, especially if you like a denser more New York style cheesecake. You could easily add 5 minutes.
Thank you for this recipe. I just made it , it taste so wonderful, my only problem was it is too soft, it does not hold itself. Wondering what I might have done wrong? I have an idea but would like to hear so opinions.
Again thank you
Jackie
Hi Jackie – it sounds like it needed to be cooked longer – if you didn’t make any changes. You can always put the lid back on and cook it longer. If it’s not cut, you could still do it. People have refrigerated it overnight and then cooked it again with good results. 🙂
I did cook it again …better but still not set. Am going to wait until the morning , and if still the same I will eat it and give me an excuse to make it again. Also I think I might have over work the batter? could this had done it ?
Again thank you.
Jackie
Overmixing it well definitely change the texture of the cheesecake. Be sure and have your cream cheese and eggs at room temperature so it comes together quickly and easily.
Do you think I could use key lime juice I brought home fro Miami and turn this into a key lime pie cheesecake?
Hi Robin – I’m not a fan of bottled juice but you could definitely use bottled juice. Miami sounds fun right about now. Hope you had a great trip.
this looks delicious! How deep is your spring form? I want to order it but not sure if 2.5 inch is tall enough for the amount of batter. Thank you for the wonderful recipe!
Thanks Elina! Yes, 2.5 inches is how deep my pan is. In fact, I measured my full size springform pan and it’s 2.5 inches deep as well. Enjoy!
Thank you, I cant wait to get the pan and make this yummy cheesecake! 🙂
When you say High Pressure, do I assume we use the Manual function? I notice many people omit the function button in directions and it confuses me a little, lol.
Hi Donna – on the Instant Pot the manual button defaults to high pressure. I don’t write my directions just for the Instant Pot, each electric pressure cooker will have different buttons that you need to press.
Thank you for this comment! I just got my IP and am trying some of these for our many Christmas gatherings. Fingers crossed I do it right! Lol
Sounds like a perfect dessert to take to a Christmas gathering. Enjoy!
Hello!! First timer here and I LOVE to experiment with my IP pressure cooker. I’ve got 2 questions… 1) Can you just use the metal rack that comes with the IP instead of the aluminum foil? 2) I love how you referenced which springform pan you used. The Nordic Ware pan looks to be deep. Is this one different than the Norpro pan? Thanks for making these recipes simple for simple people 😀
Hi Cindy – others have used the rack with the handles that comes with the IP, I haven’t tried it yet though. Looks like the Nordic Ware pan is about a half inch deeper than the Norpro. I’m so glad you’re enjoying my recipes!
This is so calling me. I havent made a PC cheesecake in quite sometime. Want to try this in the IP when I get it.
I guess I’m confused because I use a traditional old fashioned pressure cooker with a weight and/or gauge. How many pounds pressure is “high” and how high up does your trivet stand out of the water? Mine are not much more than a quarter inch. But, what capacity pan are you using? Sorry to be a pain.
Hi Patti – You can find the info on the the pressure cookers I use in my FAQ https://www.pressurecookingtoday.com/faq/. Here’s a link to the trivet I use the most. It stands about an inch out of the water http://www.cuisinartwebstore.com/product_detail.do?q=trivet-for-electric-pressure-cooker-cpc-600&promoCode=CUPPAYPCWEBMACSS. There’s a link to the 7″ springform pan right above the recipe. And Hip Pressure Cooking has some great information about PSI http://www.hippressurecooking.com/pressure-cooker-psi-faq-the-stuff-you-didnt-think-to-ask/. All very good questions. 🙂
I made this for Valentine’s Day and it was SO GOOD! Thank you for your recipes!
Made this last night as part of my first meal in my new Instant Pot Electric Pressure Cooker. However, made a few alterations for: 8″ pan, gluten free, and sugar alternative. It turned out wonderful – firm but fluffy.
Crust: 8 oz almond meal, 2 T Butter (melted), 2T Raw Agave
Filling: 3 8oz pkgs cream cheese, 1/2 C + 2T Raw Agave, 1/2 C Sour Cream, 1 T Meyer lemon juice, 1 tsp vanilla extract, 3 Lg eggs + 1 Egg White, 1 rounded Tbsp Coconut Flour (the egg white and coconut flour were to adjust for the added moisture of the agave)
Used an 8″ springform pan and cooked under high pressure for 20 minutes with 10 minutes natural release.
I also altered the Lemon Curd from Barbara Bakes to substitute 2/3 Cup Raw Agave for the 1 cup sugar. It too was a big hit, but I left it on the side not knowing if my dinner guests enjoyed lemon. They most certainly did.
This recipe made an easy 8 servings. We had 4 for dinner, each getting a nice sized slice with half the cheesecake left for another day.
PS: this was dessert for the Pulled Pork recipe from this site and I also made baked sweet potatoes – all in the pressure cooker – and cole slaw. First meal in the new electric pressure cooker was a great success. Thanks for all your tips. I love your site.
Hi Tammy – Love that you created everything for the meal in the pressure cooker your first time using it. Well done! Thanks for sharing how you turned the cheesecake in to a gluten free cheesecake.
Is the pan suppose th touch the water?
It might depending on the height of your rack. If it does, that’s not a problem.
making this right now!!!! so excited !! love cheese cake
So fun! I’d love a piece tonight. Enjoy!
Tried this recipe and the cheesecake turned out fabulous! My hubby said it is the best cheesecake I have ever made. Even my in-laws loved it. Can’t wait to try your other pressure cooker recipes! Thanks so much!
Thanks Grace! Cheesecake really is so much more creamy when made in the pressure cooker.
Hi Barbara-I made your cheesecake recipe this afternoon. From the recipe I made two cheesecakes, one 6.25″ & the 2nd, a mini, 4.75″ in diameter. The cakes turned out well & were absolutely delicious!
I am brand new to pressure cooking & still getting used to it. The stovetop pressure I received last week has been a bit of a challenge to use but it actually cooperated wonderfully today while making your recipe!
Thanks so much for such a great recipe.
Hi Arlene – I’m so glad the cheesecakes turned out wonderfully even in your temperamental stove top pressure cooker. Thanks for letting me know you enjoyed the recipe.
Wow, Love all of your recipes so far, that I have seen, was lucky enough to get a pressure cooker last year and since then have purchased quite a few as gifts. am definitely going to try this cheesecake recipe out thanks so much for helping and inspiring us newbies:-)
Thanks Andria – so glad you’re enjoying my recipes. Definitely give it a try.
Hi Barbara,
Love the idea of making a cheesecake in a pressure cooker. My worry is won’t the water boil and seep inside the spring form pan. Please assure me that it won’t.
Thanks.
Hi Neetha – the trivet keeps the pan up out of the water. If you get droplets on top, just use a corner of a paper towel to soak it up. It’s a great way to cook cheesecake.
Have to try this. Recently purchased the Breville fast slow cooker.bonly tried one desert in it so far, a sticky date pudding that was slightly over done. Got to get used to getting my length of cooking time right.
Hi Lee – I’ve been curious to learn more about the Breville. It gets very good review on Amazon. British puddings are on my list of things to try soon, and definitely more cheesecake flavors. Enjoy!
I have to say that I am really happy with it. I think the thing that I love best is that I can saute in it, then throw in the liquid and slow cook or pressure cook, or steam cook. I browned off a beef roast last weekend and then slow cooked and it was amazing. I used to be pretty lazy when it came to browning meats as the fat sprayed everywhere, but doing it in the same pot makes sense and saves time.
The family is very happy because I made a Olive Garden style minestrone soup for lunch, total time to prepare, get up to pressure, cook and de-pressure, about 30 mins. It was delicious.
I am going to try the cheesecake challenge. Am also thinking about pressure cooking a whole cabbage, then using those leaves and stuffing them. Not sure with what yet 🙂
Thanks Lee for the follow up info. Good luck with the cabbage.
Nordic Ware 7″ cheesecake pan is the best to use and can be ordered from Amazon. It fits most 6 quart models. I think for the crust you can keep it simple by grinding up any type cookie, but I too prefer the pecan shortbread cookies. My next cheesecake I make using this base I will post here and I’ll be anxious to see what you think Barbara!
Hi Susan – thanks for the feedback. Others have mentioned increasing the cooking time a few minutes help it set better. I may add a few minutes next time too. Pecan shortbread cookies sound like a perfect addition. I’ll look forward to your next cheesecake flavor!
This cheesecake base is the BESTmix that I have found that works in my electric pressure cooker! I cooked mine for 20 minutes, and it seems to set better. Three eggs are too much, and I think that it is the 1/4 cup of sour cream that makes it more New York Style. The lemon curd was fabulous! I’m glad that I made a double batch so I could freeze half. Time consuming but if you love lemon bars. . . I could have just eaten the lemon curd by itself. Nice and refreshing for summer. After using the zest from the lemon, I added bottle juice to make up the difference in the fresh squeezed lemon juice. 1 1/2 cups is a lot of lemons. Absolutely a 5 star recipe!
I’ve made a similar lemon cheesecake in my cuisinart pressure cooker and loved the results. I love my 7 inch Fat Daddio cheesecake pans. I was wondering did you cover your cheesecake? I did with mine according to the directions I had but noticed that the condensation that accumulated underneath the cover dripped on the beautiful cheesecake. Didn’t affect the flavor but I was more put out because of presentation purposes. Did you cover yours…if not did you have any trouble with water drops accumulating on top of the cheesecake without it? Excited to have more pressure cooker recipe…I love mine!
Hi Debbie – no I didn’t cover mine and if you look closely at the pictures, you’ll see the top isn’t completely smooth, but I think the smoother texture you get baking it in the pressure cooker is worth a few bubbles on top. I definitely plan to post more pressure cooker cheesecake recipes. Glad to meet a fellow electric pressure cooker lover.
This looks amazing! I have some mini 4″ spring forms. I’d like to halve the recipe and use them for this for my husbands birthday. How long would you recommend cooking this if I do that? Can’t wait to try! 🙂
Hi Michelle – the mini 4″ cheesecakes would be so fun cooked this way. My guess is 10 minutes cook time on high pressure. Please let me know how it goes. 🙂
I wanted to report back and thank you again for the yummy recipe! The recipe above made three 4″ cheesecakes, which I wasn’t expecting. I improvised and made a Ritz cracker crust for the third (ha!) Not as good as the shortbread, but there was something nice about the sweet/salty combo. The next time I think I’ll halve the recipe and make 2 mini’s. They were so delicious, smooth and decadent!
Thanks Michelle! I like the idea of 2 mini’s. Was the 10 minute cook time right?
I tried the minis 4.5in. I used 1/2 recipe so the pans were 3/4 full- the first pan cooked 10 min HI/ natural release 10 min. The cake was wet, slightly unset in the middle but firmed up as it cooled. The second pan cooked 11 min Hi/ natural release 10 min, this cake was completely done. If using a full recipe/full pan 11-12 min cooking time with the 10 min natural release may be required.
I have an electric Nesco, I don’t know if this makes a difference.
I used Greek yogurt cream cheese and chocolate graham cracker crust.
Whoohoo! Just what I needed…a small and easy cheesecake recipe. I’ve been petrified to try making one the old fashioned way. My daughter loves plain cheesecake & is always wanting to buy the overly sweet ones from the supermarket. I’d rather make her a healthier option.
Just made this to take over my moms for Sunday lunch and it was great. Will probably add 2 minutes more in the cooker. I put it in the freezer to set because I didnt have 4 hours and it turned out great. Keep the recipes coming…
Thanks Melissa – so glad you enjoyed it. Let me know if 2 minutes makes a difference and I’ll give it a try next time too.
Whoa, whoa, whoa! Cheesecake in FIFTEEN MINUTES? I haven’t made the leap and bought a pressure cooker yet, but I keep reading your posts and working my way up to it. It really is incredible all the things that can be done and that most people wouldn’t know or think of. Thanks so much for continuing to educate us!
Also, where did you get your meyer lemons? I think I saw them at Harmons once but they just don’t seem to be in any grocery stores around here.
Thanks Erin – I’m so glad your’e enjoying my site. Pressure Cooking is easy to fall in love with. I did buy my Meyer Lemons at Harmons.
What a gorgeous cake and the thought of lemon curd just makes my mouth water! 🙂 That’s my kind of valentine’s treat for sure!
Wait, WHAT?!? Dessert in the pressure cooker? I had no idea!
Once again my sister, barbara shows her skills, not only does she do all the cooking and website, those pictures that make you want to have some right now are done by she and her husband, always so professional! I am wondering when she will send me my own pressure cooker?!?!
Thanks sis! I’m not going to send you a pressure cooker, that way you’ll have to come visit to eat my treats.
Now I REALLY want to get a pressure cooker. And I might have more reason to talk my husband in to it, cheesecake is his favorite dessert. 😉
Katrina you’d love it!
i would have never though of making a cake in pressure cooker!
What a lovely cake! I adore meyer lemons.
I haven’t use meyer lemons too much. I need to use them more. Such a great flavor, a little sweeter than lemons.
I recently got a pressure cooker, well in the last year that is. And I love it. been doing the standard beans, roasts, etc and my favorite hard boiled eggs. This one has inspired me to be a little more adventurous. I see a lemon cheesecake in my future!
Hi Rhonda – glad I could inspire you. It was fun to try something new. You’re right about the hard boiled eggs. The pressure cooker is the best way to cook them.
Awesome post and photos Barbara! I think I will be making that for Valentines as well with friends coming for dinner. Trick is is need to find wheat free grahams or something to use for the crust as my guests are gf and we have gone wheat free as well. I will have to update the post with what I end up doing. Thanks for the link.
Thanks Sally – definitely let me know what you used. I’m sure your guests will love it.
Oh my………that looks so good. I’ll have to measure my springform pans to see if I have one that will fit in my stove-top pressure cooker-fingers crossed.
Thanks Barbara-that is one gorgeous cheesecake!
Carol
Thanks! I hope you have one that fits.
This is an awesome recipe. Never knew cheesecakes could be out of a pressure cooker as well. I must try this. Of course need a substitute for egg here 🙂
Thanks! I’ve not very familiar with substitutes for eggs, sorry. Come back and let me know if you make it. I’d love to hear what you substituted.
Barbara- I love your site. I’m so glad you live right down the street from my mom. I’ll sneak over and steal all your desserts 😉 haha jk, but I’m definitely going to try this for valentines day! What a wonderful recipe!
Thanks Erin! Sneak over any time 🙂