Instant Pot Meyer Lemon Cheesecake

Instant Pot Meyer Lemon Cheesecake is a delightful combination of sweet and tangy, with a rich and silky lemon-flavored cheesecake filling. It is a beautiful and elegant dessert that anyone can make using an electric pressure cooker.

Meyer Lemon Cheesecake made in the Instant Pot is a gorgeous blend of tart lemons and the creamiest cheesecake. Since I am “baking” it in the Instant Pot, the moisture inside gives the cake a velvety and tender consistency.

Cheesecake recipes are some of my favorite recipes to create because they are so decadent and come in so many different flavors. This one is rich and creamy, full of lemon flavor, and has a sweet and crumbly crust. With real Meyer lemon juice and zest to make this delicious dessert zingy, tart, and refreshing.

Since I turned this into a fool-proof instant pot recipe, it only takes about 35 minutes to cook, without worrying about a water bath or cracks. Topped with lemon curd and whipped cream, this cheesecake is a must-try.

Why you will love this recipe

• The tangy blend of lemons and creamy cheesecake with a buttery crust: It has a delightful fresh lemon taste mixed with the buttery crust and rich, thick cheesecake. It’s not as sweet as one would think, but sweet enough. 
• It is fancy enough for a celebration: Serve it at a dinner party, at a birthday party, or at the company picnic.
• It only takes an hour: Only minutes to prepare and 35 minutes to cook in the instant pot. Then, it can be set in six hours, so you can serve it for dessert tonight.
• Leftovers can be frozen for months: Thanks to technology, leftovers can be frozen and saved for several months, so nothing gets wasted.

What are Meyer lemons?

Meyer lemons are actually a hybrid citrus, a combo of citron + pomelo/mandarin orange. It’s actually easy to tell them apart! The regular ones are bright yellow, have rougher skin, and are much tarter than Meyers.

On the other hand, Meyers are smaller and have smoother skin with a slight orange tint. Taste-wise, they’re less tart and are sweeter than the regular kind.

What you’ll need to make instant pot Meyer lemon cheesecake

Special items:

• An instant pot – I use an instant pot Duo Plus.
• Springform pan – For this, I use a seven-inch springform pan.
• Hand mixer – To mix the ingredients.
• Bowls
• Cooking utensils

Ingredients:

For the crust:

• Graham cracker crumbs – Make graham cracker crumbs with a food processor or blender out of fresh graham crackers. Use high-quality graham crackers to get the best flavor and texture.
• Melted unsalted butter – The moisture and glue that keeps it all together and it must be room temperature to make it the right consistency.
• White granulated sugar – Adds stickiness to the moisture to help keep the crust together and adds a golden-brown color.
• Ground cinnamon – To add a warm hint of sweetness and a bit of citrus.

For the batter:

• Cream cheese – Use full–fat blocks rather than tubs of whipped cream cheese. The former have too much air and water to provide the right consistency.
• White granulated sugar – Granulated sugar is fine enough to dissolve in the batter but large enough to make air pockets when it is creamed with butter.
• Large eggs – At room temperature, the eggs will improve the incorporation of the other ingredients and help avoid lumps. They also whip up better and stay more stable.
• Heavy cream – Also at room temperature, heavy cream adds extra fat for thickness and richness to soften the texture and adds moisture as well.
• Sour cream – Another ingredient that needs to be at room temperature, sour cream also softens the cheesecake, but sour cream adds some tangy flavor as well.
• Meyer lemon zest – Meyer lemons are sweeter and have a hint of orange in them, so the zest is much sweeter but still has a lot of tang. I zest my own lemons for the freshest taste.
• Meyer lemon juice – Same here. The juice of Meyer lemons is sweeter and has an orange flavor. Squeezing the juice myself gives this cheesecake its incredibly authentic and intensely scrumptious taste.
• Vanilla extract – This has to be pure vanilla extract. Do not use vanilla flavoring or it may give the cheesecake a bad aftertaste.
• Cornstarch – Cornstarch has twice the thickening power of flour and stays clear, so I find it the best choice for this recipe.

For the topping:

• Whipped cream – Instead of buying it from the store, use my easy and rich whipped cream recipe.
• Meyer lemon zest – Meyer lemons are sweeter and have a hint of orange in them, so the zest is much sweeter but still has a lot of tang. I zest my own lemons for the freshest taste.
• Meyer lemon slices – Use a fresh lemon to make some lemon slices to place on top of the cake for decorating and for guests to enjoy.

How to make instant pot Meyer lemon cheesecake?

1. Prep the pan: To begin, I lightly coat a seven-inch springform pan with non-stick baking spray and set it aside.
2. Make the crust: Then, I stir all the crust ingredients in a large bowl until combined and press it into the bottom and up the sides of the pan with the bottom of a measuring cup and my fingers. After, it goes into the freezer for at least 20 minutes while I prepare the batter.
3. Make the batter: To make the batter, I beat the cream cheese with a hand mixer on medium-low until it is light and fluffy. Then, the cornstarch and sugar go in while I continue to beat, scraping the sides and bottom of the bowl as needed. I add the eggs one at a time, beating after each one until they are well mixed in.
4. Fill the crust: After, I mix in the sour cream, heavy cream, vanilla, lime zest, and lime juice until combined. Then, it all goes into the chilled crust, and I cover it with aluminum foil.
5. Bake and cool: Now, I place the trivet into the pot and add one and a half cups of water to the bottom before placing the cake on the trivet. I set it on high and cook it for 35 minutes with a natural release for 20 minutes. Then, I remove it, take off the foil, and place it on a cooling rack for one hour to cool.
6. Chill, garnish, and serve: Lastly, I put the cake in the fridge overnight (or at least for six hours) to set. When it is ready, I garnish with whipped cream and lemon slices to serve.

Expert tip

How to make sure not to overmix the batter

Overmixing the batter is one of the most detrimental mistakes one can make when making a cheesecake. It incorporates too much air into the batter, which can cause all sorts of issues, from cracks and wrinkles to deflation and not setting. But there are ways to prevent this from happening.

First, start with room-temperature ingredients. The cream cheese, sour cream, and heavy cream, as well as the eggs, all need to be at room temperature. Trying to mix cold ingredients is the number one cause of overmixing because they do not want to meld when cold.

Also, never use high speed on a mixer from the start, begin on low and slowly build up to medium speed. Never beat on high speed. Only whisk until the ingredients are combined. Then, add the eggs slowly, one at a time. Do not use food processors or blenders.

If there are a few small lumps, do not worry about them. They will melt when baking. Scrape the sides and bottom of the bowl as you go and be patient. Do not try to rush things. It takes time. Also, make sure everything is measured accurately.

Recipe variations and add-ins:

• Top with peels: Add some candied citrus peels for an extra special sweet and tangy topping.
• Different cookies: Instead of graham crackers, I sometimes use lemon Oreos or some other cookie.
• Add berries: Certain fruits would be delicious to add into this cheesecake like blueberries and raspberries.
• More citrus: Instead of berries, add extra citrus like orange or lime juice and zest.
• Make it festive: Top it with rainbow sprinkles or other decorations for a party or celebration.
• More lemon flavor: Add some of my lemon curd to the batter of this delicious cheesecake for even more lemon flavor.

Serving suggestions:

• Since this is such a luxurious dessert, I like to serve it with a dollop of fluffy homemade whipped cream on the side.
• This is also a wonderful dessert to serve after these decadent tender and juicy baked lemon and garlic pork chops or baked lemon tilapia.
• My favorite wine to go with this lemon cheesecake is Moscato d’Asti because of its natural sweetness and hints of citrus.
• I love serving this to the ladies at Sunday brunch with lemon tarts, muffins, scones, and my boozy watermelon lemonade.
• It would also taste delicious with a scoop of my easy no-churn tangerine sorbet made with just one ingredient.
• Spread some lemon curd or lime curd on top! Or drizzle some blueberry sauce or cranberry sauce when serving.

Frequently asked questions

Why is my instant pot cheesecake not setting?

It probably needs to cook a little bit longer. If the edges are not set after it is done cooking, return the pan to the instant pot and cook again on high pressure for another five minutes. Then, let the pressure release naturally for 10 minutes before using the fast release to remove it right away. Also, make sure the ingredients are at room temperature, so they are easier to incorporate. Stirring too much can cause it to become a soupy mixture.

Why does my instant pot cheesecake look wet?

Although the ingredients need to be softened to room temperature, ensure they are not too warm. If warmed too much, the cheesecake will still be wet on top and runny in the middle. Also, using low-fat ingredients will cause the cheesecake to be runny. Sudden temperature drops will cause the cake to sweat, making it look wet as well. It is important to cool it slowly so that it does not happen.

Why did my instant pot cheesecake drop?

Overmixing the batter causes too much air in the batter, which makes the cheesecake rise too much, causing it to collapse and crack when cooling. Using cold ingredients can also cause the cake to rise too much and sink in the middle when it cools. It is essential to let the ingredients reach room temperature before using them. Also, undermixing the batter can cause it to have an uneven, light meringue top that can fall.

Why is my instant pot cheesecake wrinkly?

It is possible that this happened because the cheesecake was too dry. This typically only happens when it is overcooked. The main thing to remember is to follow the instructions carefully. In my recipe, it calls for 35 minutes for a seven-inch pan. However, if using a six-inch pan, 40 minutes is better.  

How to store:

• Refrigerate: Refrigerate for up to five days in an airtight container. 
• Freezing: Flash-freeze each slice for about two hours. Then, wrap each slice in plastic and place them in freezer bags to keep them frozen for up to three months. 
• Defrost: Thaw overnight in the refrigerator for the best flavor.

More instant pot cheesecakes:

Recipe tips:

• To keep the crust from becoming soggy, only make it one inch from the bottom of the pan.
• Be sure to cook the cheesecake long enough to set. If the edges are not set when it comes out, put it back in for five minutes.
• Do not let the ingredients get too warm or the cake will be too warm to set properly.
• Also, using low-fat cream cheese, cream, or sour cream can cause the cheesecake to look wet.
• Sudden temperature changes can also make it look wet as it sweats.
• Make sure the batter is not overmixed or undermixed because they can both cause the batter to drop.
• Using cold ingredients will also cause the cake to rise too much and then sink as it cools.