Thursday, May 14, 2020

Instant Pot Recipe :: Lemon Cheesecake

LemonCheeseCakeInstantPot_SydneysFashionDiary One of the things that the girls and I are constantly doing during quarantine is baking. We love to bake. Today, I am sharing a quick but delicious receipt - Lemon cheesecake using your instant pot. There is no secret that I am obsessed with my Breville multi-cooker. It's a life saver. I use it multiple times a week and I am always looking for new recipes to try. This lemon cheesecake tastes amazing and so easy to make.
LemonCheeseCakeinstantPot_SydneysFashionDiary Ingredients:
  • 2 blocks (16 oz) of cream cheese (room temperature)
  • 1/4 cup of lemon juice
  • 2 teaspoons of lemon zest
  • 1 can of sweetened condensed milk
  • 3 table spoons of heavy cream
  • 3 table spoons of cornstarch
  • 2 large eggs (room temperature)
  • 1 store-bought graham cracker crust
  • 1 7" spring-form pan
LemonCheeseCakeInstantPot_SydneysFashionDiary Directions:
  • Combine cream cheese, lemon juice, corn starch, condensed milk, heavy cream
  • Hand stir with a whisk until it's smooth
  • Add 2 large eggs and stir until the eggs are completely incorporated
  • Take the crust out of the aluminum form and crush it
  • Pour the crushed graham cracker into your spring-form pan and press firmly onto the bottom
  • Pour the batter mixture into your spring-form pan, place a piece of foil on top (this helps prevent steam getting on your cheesecake)
  • Place 1.5 cups of water into the instant pot and place the trivet into it
  • Place the spring-form pan on top of the trivet and seal the lid
  • Set the instant pot for high pressure/manual for 40 minutes (natural release)
  • Wait until the cheesecake completely cooled before removing it from the pan
  • Top the cake with cool whip and you're done!


Annie said...

so excited to try this! thanks for sharing!

Sydney's Fashion Diary said...

Let me know how it goes 🥰