Print Recipe

Instant Pot Cheesecake

Perfect, crack-free cheesecake with a hint of lemon.
Prep Time15 mins
Cook Time40 mins
Chilling time4 hrs
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Instant Pot, Lemon, Raspberry
Servings: 6

Equipment

Ingredients

  • 1 cup graham cracker crumbs
  • 2 Tbsp butter melted
  • 16 oz cream cheese room temperature
  • 1/2 cup sugar
  • 1 Tbsp all-purpose flour
  • 1/4 cup plain Greek yogurt (or sour cream)
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 lemon zested
  • 1 Tbsp lemon juice
  • raspberry pie filling (optional)

Instructions

  • Combine melted butter and graham cracker crumbs in a bowl. Mix until has appearance of wet sand
  • Press into springform pan, no more than one inch up the sides
  • Place crust in freezer for a minimum of ten minutes
  • Beat together cream cheese, Greek yogurt (or sour cream), sugar and flour until light and fluffy
  • Add eggs, one at a time
  • Add vanilla extract, lemon zest, and lemon juice
  • Pour filling into chilled crust and cover with foil
  • Put 1 1/2 cups of water in bottom of Instant Pot. Lower cheesecake into pot using trivet or sling.
  • Put lid on pot, turn knob to Sealing, and set to High Pressure for 40 minutes
  • At the end of the time, naturally pressure release for at least 10 minutes before moving knob to Venting
  • Place cheesecake pan on wire rack, remove foil, and allow to cool to room temperature before running a sharp knife around the edge
  • Chill in refrigerator for a minimum of 4 hours
  • Top with raspberry pie filling, or other topping of choice