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Instant Pot Lemon Cheesecake Recipe

Instant Pot Lemon Cheesecake

Instant Pot Lemon Cheesecake

Course cake, Dessert


  • Instant Pot Multi Pressure Cooker


  • 225 g digestive biscuits
  • 30 g butter melted
  • 450 g cream cheese at room temperature
  • 100 g sugar
  • 65 ml sour cream
  • 1 tbsp lemon juice
  • 2 tsp lemon zest
  • 1 tsp vanilla extract
  • 2 large eggs
  • 4 tbsp lemon curd


  • Crush the biscuits to resemble into fine crumbs, then add the butter and mix until well combined.
  • Press the biscuit mixture firmly into the base and halfway up the sides of a greased 7in spring form pan, then place in the freezer until ready to use.
  • In a large mixing bowl, beat together the cream cheese and sugar until smooth, then add the sour cream, lemon juice, lemon zest, and vanilla until combined.
  • Add in the eggs one at a time and mix just until combined.
  • Pour the cream cheese mixture into the springform pan and level out to top.
  • Pour 250ml water into the inner pot and place the trivet in the bottom. Carefully lower your cake pan into the inner pot (you may find this easier by creating a foil sling, and then secure the lid.
  • Select Pressure Cook and set the time for 25minutes.
  • Once the cooking program has finished, let the pressure release naturally for 10 minutes, then quick release the remaining pressure and remove the lid.
  • Carefully remove the cheesecake from the inner pot and place onto a wire rack to cool. Gently blot the top of the cheesecake with a paper towel fi there is any water.
  • When the cheesecake is completely cooled, cover it with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
  • When ready to serve, top with the lemon curd and carefully spread evenly on top of the cream cheese mixture.
Keyword Instant Pot, vegetarian