Pressure Cooked Lemon Cheesecake
Submitted by paulgee
Pressure cooked lemon cheesecake comes out of the Instant Pot ultra-creamy and crack-free, with a bright lemon filling over a granola crust. The moist, gentle steam sets it silky in a fraction of oven time.
YIELD
1 cakePREP
30 minCOOK
35 minREADY
1 hrsThe pressure cooker turns out to be a cheesecake’s best friend. Its sealed, steamy environment is gentle and humid, exactly what keeps this lemon cheesecake silky, dense, and free of the cracks that plague oven-baked ones, with no water-bath fuss.
The filling is bright and tangy: cream cheese blended smooth with sugar, plenty of lemon zest and juice, sour cream, and a little flour for structure. A quick whirl in the food processor is all it takes.
A granola crust is a clever twist on the usual graham crumbs, adding nutty, oaty crunch under the creamy filling.
Two foil tricks make the method work: wrap the springform tightly underneath so no water seeps in, and build a foil sling to lower and lift the pan. Cook 15 minutes at high pressure, let it drop naturally, then chill. Faster and far more forgiving than the oven.
Pro Tips
- Wrap the pan bottom and sides tightly in foil so no condensation seeps into the crust.
- Don’t overprocess after the eggs go in. Blend just until combined to avoid whipping in air.
- Let the pressure release naturally for the gentlest set; a fast release can crack the surface.
- Chill several hours or overnight before unmolding for clean slices and full flavor.
Variations
- Top with fresh blueberries, strawberries, or a berry compote.
- Use a graham or cookie crust in place of granola.
- Swap the lemon for lime or orange zest and juice.
Ingredients
Directions
Cut a piece of aluminum foil 2 feet long by 1 foot wide and double it twice len gthwise to create a strip for moving the pan to and from the cooker.
Set aside .
Cover the exterior bottom and sides of a 7 inch springform pan with 1 large sheet o f aluminum foil so that no water can seep in.
Liberally butter the pan and dis tribute the granola, tilting and shaking to coat the bottom and the sides.
Set aside.
In a food processor, blend the cream cheese, sugar, lemon zest, and flour until smooth, about 15 seconds.
Add the eggs plus yolks, the sour cream, lemon juic e, and vanilla, and process for 5 seconds.
Scrape down the bowl and process fo r another 5 seconds.
Pour into the prepared pan Cover with buttered aluminum foil so that the foil fits tightly around the sides, but allows some room on to p for the cheesecake to expand.
Set a trivet or rack on the bottom of the cooker.
Pour in 2½ cups of water.
Center the pan on the foil strip and gently lower it into the cooker.
Loosely fold the ends of the foil strip over the top of the dish.
Lock the lid in pl ace and over high heat bring to high pressure.
Adjust heat to maintain high pr essure, and cook for 15 minutes.
Turn off the heat and let the pressure drop n aturally for 7 minutes.
Quick release any remaining pressure.
Remove the lid, tilting it away from you to allow any excess steam to escape.
Let the cheesecake cool for a few minutes before removing it from the cooker wi th the aid of the foil strip.
Set on a cooling rack, remove the foil, and let cool.
If not serving the same day, refrigerate or freeze until needed.
Before serving, release and remove the sides of the springform pan.
Serve from the base of the springform pan, garnished as desired.
Comments
Granola is a listed ingredient. However, I don’t see how it is used.