Yesterday one of my favorite reader turned friend posted on my Facebook wall that I needed to do more videos of my Instant Pot recipes so here we go with a Lemon Cheesecake recipe!
Check out the Video Tutorial here for this EASY Lemon Cheesecake recipe in the Instant Pot
Lemon Cheesecake Recipe – in the Instant Pot
- 2 8 ounce packages of pastured cream cheese (or 2 cups of homemade strained yogurt cheese)
- 1/2 cup raw honey (I get mine locally or you can get it online here)
- 3 Tbsp sour cream
- 2 whole eggs + 1 egg yolk
- pinch salt
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- 10 drops Lemon essential oil (I get mine HERE)
Put the cream cheese and raw honey together in your stand mixer fitted with the paddle attachment. Beat together until well incorporated. Add in the rest of the ingredients. I made this without a crust because I just roll that way.
Pour 1 cup of water into your Instant Pot and insert the trivet that came with it. Pour your cheesecake batter into this silicon 7 inch pan. You could also make individual ramekins and place them in your Instant Pot. Set the silicon pan on top of the trivet that came with your Instant Pot. Close the lid and press the Manual button and select 25 minutes. After it is done cooking allow it to continue to release on its own for 10 minutes. Then open the lid and carefully remove the trivet using the handles. Allow the cheesecake to cool and then place in the fridge. While it may seem like it will come out easily (and it will) it is better to wait until it is set to remove from the pan. This isn’t the most beautiful cheesecake ever made but it will satisfy any sweet tooth!