Lemon Cheesecake Pressure Cooker

Indulge in the velvety, citrusy perfection of this Lemon Cheesecake made effortlessly in a pressure cooker. With a buttery graham cracker crust and a creamy filling infused with fresh lemon juice and zest, this dessert is a quick and delightful twist on the classic cheesecake. The pressure cooker seals in moisture for a lush, crack-free finish, while the natural tanginess of the lemon balances the rich cream cheese base. Perfect for spring gatherings, summer celebrations, or any time you crave an elegant, zesty treat, this recipe requires minimal prep and delivers maximum flavor. Garnish with whipped cream or lemon slices for a show-stopping presentation that will wow your guests!

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

Ingredients

• 1 cup Graham cracker crumbs
• 4 tablespoons Unsalted butter (melted)
• 16 ounces Cream cheese (softened)
• 0.75 cup Granulated sugar
• 0.5 cup Sour cream
• 0.25 cup Fresh lemon juice
• 1 tablespoon Lemon zest
• 2 Large eggs
• 1 teaspoon Vanilla extract
• 1.5 cups Water (for pressure cooker)

Directions

Step 1

Grease and line the bottom of a 7-inch springform pan with parchment paper.

Step 2

Mix the graham cracker crumbs and melted butter in a bowl until the texture resembles wet sand. Press the mixture firmly into the bottom of the springform pan to form the crust. Chill in the freezer while preparing the filling.

Step 3

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.

Step 4

Add the sour cream, lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Mix until well combined.

Step 5

Add the eggs one at a time, mixing on low speed until just incorporated. Avoid overmixing.

Step 6

Pour the cheesecake filling over the chilled crust in the springform pan and spread evenly with a spatula.

Step 7

Cover the top of the springform pan with aluminum foil to prevent condensation from dripping onto the cheesecake.

Step 8

Pour 1.5 cups of water into the inner pot of the pressure cooker. Place a trivet or metal steamer rack into the pot.

Step 9

Carefully place the covered springform pan onto the trivet inside the pressure cooker.

Step 10

Seal the pressure cooker lid and set the valve to the sealing position. Cook on high pressure for 35 minutes. Once the cooking time is completed, allow a natural pressure release for 15 minutes, then manually release any remaining pressure.

Step 11

Carefully remove the cheesecake from the pressure cooker using tongs or a sling. Remove the foil and allow it to cool to room temperature.

Step 12

Refrigerate the cheesecake for at least 4 hours or preferably overnight for it to set completely.

Step 13

Before serving, optionally garnish with whipped cream, lemon slices, or additional lemon zest.

Nutrition Facts

Serving size	(1425.6g)

Amount per serving	% Daily Value*
Calories	3500.4

Total Fat 250.0g	0%
Saturated Fat 146.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1055.7mg	0%
Sodium 2416.2mg	0%
Total Carbohydrate 285.3g	0%
Dietary Fiber 4.3g	0%
Total Sugars 205.4g
Protein 53.6g	0%

Vitamin D 80IU	0%
Calcium 753.7mg	0%
Iron 7.9mg	0%
Potassium 873.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.4%

Protein: 5.9%

Carbs: 31.7%