Lemon Cheesecake

By March 27, 2012

Submitted by Pamela F.

Here is my web link if you would like to see a photo too.

Lemon Cheesecake 300x225 Lemon CheesecakeTools:

  1. You will need a 7” spring form pan (if you have a 6 quart Instant Pot – this size will fit into it or you can use any pie dish that fits inside),
  2. Your trivet that fits in the bottom of your Instant Pot
  3. The Instant Pot itself.
  4. You will also want to prepare a foil strip that’s 18” long and double folding it twice lengthwise. This is to aid in lifting the Cheesecake in and out of the Instant Pot. The heavy strip of folded foil is placed under the pan. The “wings” are folded down inside the cooker so they don’t interfere with the lid closing.

The Crust


  • ½ cp – Graham Cracker crumbs
  • 2 tbls. – melted Butter
  • 2 tbls. – Sugar

To make the crumbs in a food processor or put them in a heavy duty zip bag and crush finely. Add the melted Butter and Sugar until well mixed. Coat the sides of the pan with the crumbs part of the way up and use the rest to cover the bottom, pressing firmly to adhere and create a smooth base.

The Filling


  • 2 – 16 ounces Cream Cheese (at room temperature) ½ cp – Sugar
  • 3 – large Eggs
  • 1 tbls – Lemon fresh squeezed (you may use any flavoring if you don’t wish to use lemon such as: Almond, Orange and Rum extracts)
  • 1 tsp – grated Lemon Zest (optional)
  • ½ tsp Vanilla Extract
  • 2 tbls – of Flour if you want a richer and denser Cheesecake. (optional)


  1. Blend together the softened Cream Cheese and Sugar until smooth. Blend in the Eggs (one at a time), Lemon juice, Lemon Zest and Vanilla Extract. Do not overwork the batter.
  2. Pour batter into the prepared Crust.
  3. Pour 2 cups of water into your Instant Pot insert and place the trivet in the bottom. Make sure the water level is not to high were it would hit the bottom of the spring-form pan. There should be a small space below the trivet’s top.
  4. Carefully center the Cheesecake on the foil strip and lower it into your Instant Pot on the trivet. Fold the foil strips down so that they do not interfere with closing the lid.
  5. Lock the lid in place. Bring it to high pressure for 15 minutes. (use the manual setting)
  6. After 15 minutes, allow the pressure to come down naturally.
  7. Carefully unlock and remove the lid then remove the pan by lifting the foil handles and gently moving it to a wire rack to cool. If there is a little water on top of the Cheesecake – blot with a paper towel. The Cheesecake will look a little puffy almost like a dense Soufflé. As it cools – it condenses beautifully. (Note: You may cover your Cheesecake with foil before cooking it, but for me, it made no difference – so why do it?)

Refrigerate covered with plastic wrap for at least 4 hours or overnight.

To remove from the pan, run a thin knife around the inside of the pan, release the spring and remove the round pan rim.

To serve, garnish as desired. I like a mixed berry sauce but I am also partial to a warm Caramel or Fudge sauce.

Enjoy and Buon Appetito!

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7 Responses to “Lemon Cheesecake”

  1. Kellie says:

    I made it as written, 32 oz of cream cheese and all. The texture is amazing, it is the creamiest cheesecake I’ve ever eaten. The flavor could use some work. I’m going to make it again but I’m going to double the lemon juice, the lemon zest, the vanilla, and the sugar. As is, it tastes too much like cream cheese and not enough like cheese cake. It’s still pretty good and I made a lemon/sour cream glaze for the top that helps a lot, but yeah.
    I also nearly doubled the crust recipe and I’m glad I did, half a cup is not enough for such a thick, heavy cheesecake. It needs a thick, heavy crust too. I actually put it in for 25 minutes to start with and a natural release. When I checked it the edges were only just starting to firm, so I put it back in for 10 with a natural release. That time it was completely firm although I’d read the center should still be jiggly. Whatever, it didn’t make a bit of difference as far as I can tell.


  2. Cherie says:

    I used two pks of cream cheese and it turned out perfect, so yes, I think it’s 2 (and not 4).


  3. RhondaA says:

    Just made my first one and yes it does seem souffle like but I am sure my kids will be super psyched when they get home from school. I covered with foil while cooking and I did cook it for 20 mins. but in the fridge now so we shall see how it turns out. Just because I thought they might not like the lemon, I bought them then omitted from recipe. I know I would love it. But this is really for my 4th and 6th grader to celebrate the end of the quarter tomorrow :). And I do not need to eat any more then a sliver of the devine looking creation.


  4. Teresa Graham says:

    I would like to make this cheesecake but am confused a bit…..you list as ingredients 2 -16 ounce cream cheese. The cream cheese comes in 8 ounce packages…..do you mean 2 eight ounce packages or 4 -eight ounce packages? Pleas let me know ASAP as I would like to make it for Easter. Thank you.


    Pamie Reply:

    It should show 4 – 8oz Cream Cheese. Also, a pinch of Salt should be added too. I see the Sugar is not listed appropriately either…so make sure you add 1/2 cup too. Sorry for the confusion.


    mona Reply:

    Are you sure it’s not TWO 8 oz packages of cream cheese? Two lbs of Cream cheese sounds like an awful lot of cream cheese to fit in a pan small enough for the Instant Pot. Half cup sugar does not sound like enough sugar to sweeten two lbs of cream cheese either. I use 1/2 cup sugar to 1 lb. of cheese and that’s even less than most recipes call for for that amount of cheese. :)


    Vicki Reply:

    I don’t even use four 8oz packages in a full-size cheesecake…two sounds more probable? :)

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