Instant Pot Lemon Lime Cheesecake Recipe by Granny in the Kitchen
Cooking Instructions 30 min prep, 40 min cook, chill 6 hours or more 1 Mix together graham cracker crumbs, butter, sugar and salt in small bowl. Press into bottom of a 7-inch springform pan, and about 1/2 inch up the sides. 2 Bake in 350 degree oven for 8-12 minutes until golden brown. Set aside. 3 Using a stand mixer or electric hand mixer, beat cream cheese and sugar until very smooth. 4 Add heavy cream, vanilla, pinch of salt, lemon-lime juice and zest. Mix until thoroughly combined. 5 TASTE the filling BEFORE adding the eggs. If you like it sweeter, add a spoonful of sugar at a time. For more tartness, add a bit more lemon or lime juice, or zest. 6 Now add the eggs - one at a time - mixing well at gentle speed, scraping down the sides of bowl as you go. 7 Pour filling over the graham cracker crust. Cover the pan with tin foil. Place on a steamer rack. 8 Add 2 cups water to the inner pot of the Instant Pot (I used a 6-quart). Gently place the covered cheesecake in the pot. 9 Pressure cook on HIGH for 32 minutes. When finished, allow a Natural Release for 8 minutes. 10 Remove the springform pan from the pot and remove the foil. The center of the cheesecake will be jiggly, the edges will be firm. Place the cheesecake on a wire rack and cool to room temperature. (About an hour.) 11 Chill the cheesecake for about 6 hours. Release the springform pan, top with whipped cream or decorate with zest or fruit. Enjoy! 12 To learn INSTANT POT BASICS and to see the accessories used in this recipe, visit my YouTube page: 1 Mix together graham cracker crumbs, butter, sugar and salt in small bowl. Press into bottom of a 7-inch springform pan, and about 1/2 inch up the sides. 1 Mix together graham cracker crumbs, butter, sugar and salt in small bowl. Press into bottom of a 7-inch springform pan, and about 1/2 inch up the sides. 2 Bake in 350 degree oven for 8-12 minutes until golden brown. Set aside. 2 Bake in 350 degree oven for 8-12 minutes until golden brown. Set aside. 3 Using a stand mixer or electric hand mixer, beat cream cheese and sugar until very smooth. 3 Using a stand mixer or electric hand mixer, beat cream cheese and sugar until very smooth. 4 Add heavy cream, vanilla, pinch of salt, lemon-lime juice and zest. Mix until thoroughly combined. 4 Add heavy cream, vanilla, pinch of salt, lemon-lime juice and zest. Mix until thoroughly combined. 5 TASTE the filling BEFORE adding the eggs. If you like it sweeter, add a spoonful of sugar at a time. For more tartness, add a bit more lemon or lime juice, or zest. 5 TASTE the filling BEFORE adding the eggs. If you like it sweeter, add a spoonful of sugar at a time. For more tartness, add a bit more lemon or lime juice, or zest. 6 Now add the eggs - one at a time - mixing well at gentle speed, scraping down the sides of bowl as you go. 6 Now add the eggs - one at a time - mixing well at gentle speed, scraping down the sides of bowl as you go. 7 Pour filling over the graham cracker crust. Cover the pan with tin foil. Place on a steamer rack. 7 Pour filling over the graham cracker crust. Cover the pan with tin foil. Place on a steamer rack. 8 Add 2 cups water to the inner pot of the Instant Pot (I used a 6-quart). Gently place the covered cheesecake in the pot. 8 Add 2 cups water to the inner pot of the Instant Pot (I used a 6-quart). Gently place the covered cheesecake in the pot. 9 Pressure cook on HIGH for 32 minutes. When finished, allow a Natural Release for 8 minutes. 9 Pressure cook on HIGH for 32 minutes. When finished, allow a Natural Release for 8 minutes. 10 Remove the springform pan from the pot and remove the foil. The center of the cheesecake will be jiggly, the edges will be firm. Place the cheesecake on a wire rack and cool to room temperature. (About an hour.) 10 Remove the springform pan from the pot and remove the foil. The center of the cheesecake will be jiggly, the edges will be firm. Place the cheesecake on a wire rack and cool to room temperature. (About an hour.) 11 Chill the cheesecake for about 6 hours. Release the springform pan, top with whipped cream or decorate with zest or fruit. Enjoy! 11 Chill the cheesecake for about 6 hours. Release the springform pan, top with whipped cream or decorate with zest or fruit. Enjoy! 12 To learn INSTANT POT BASICS and to see the accessories used in this recipe, visit my YouTube page: 12 To learn INSTANT POT BASICS and to see the accessories used in this recipe, visit my YouTube page: More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Potato Salad Taiwanese Three Cup Chicken New England Style Steak And Cheese Lava Lasanga Swift maple glazed grilled ham and cheese Potato Salad Taiwanese Three Cup Chicken New England Style Steak And Cheese Lava Lasanga Swift maple glazed grilled ham and cheese Breakfast Vadas Easy HomeMade Donuts 🍩 👍 Taiwanese Three Cup Chicken Kachumber salad 🥗 Rich Creamy Tomato Soup Microwave decadent walnuts brownie cake Pizza_parcel Homemade Jalebi recipe 😋 Sweet pumpkin buns Arab Fried Fish or Emperor Fried Fish Breakfast Vadas Easy HomeMade Donuts 🍩 👍 Taiwanese Three Cup Chicken Kachumber salad 🥗 Rich Creamy Tomato Soup Microwave decadent walnuts brownie cake Pizza_parcel Homemade Jalebi recipe 😋 Sweet pumpkin buns Arab Fried Fish or Emperor Fried Fish