Pressure Cooker Meyer Lemon Cheesecake [Instant Pot]

Pressure Cooker Meyer Lemon Cheesecake is tartly sweet, creamy and dense and a perfect dessert for a summer day.

Pressure Cooker Meyer Lemon Cheesecake

I love lemon everything. I love Cheesecake so it only made sense to start with my incredible delicious Instant Pot New York Cheesecake #1 Best Recipe and make an Instant Pot Lemon Cheesecake version!

What are Meyer Lemons?

• Dwarf Meyer lemon trees are native to China and have become very popular in California circa the 1990’s. The trees grow well in warm climates. 
• The Meyer lemon fruit is yellow and rounder than a true lemon. The skin is fragrant and thin, colored a deep yellow with a slight orange tint when ripe.
• Meyer lemons have a sweeter, less acidic flavor than the more common Lisbon or Eureka supermarket lemon varieties.

Pro Tip: Eureka lemons can be used in place of Meyer lemons.

Cast of Ingredients for Pressure Cooker Meyer Lemon Cheesecake

Cheesecake is really very easy to make IF you use the best and most delicious ingredients. Surprisingly, only a handful of ingredients are needed for the best cheesecake of your life.

Ingredients for Instant Pot Meyer Lemon Cheesecake

Cookies are Crumbled with Butter and Sugar

Before you get started making this Pressure Cooker Cheesecake, please read my article called Perfect Pressure Cooker Cheesecake Tips & Guide, so that your first cheesecake will be a success.

A food processor works best for smashing the cookies and mixing them with the butter and sugar. I recommend the Cuisinart Large Food Processor. If you don’t have a food processor, take a large baggie and put the cookies inside, seal it and take a rolling pin and crush the crackers.

Best Cookies for Cheesecake Crust

• Plain Honey Graham Crackers or Cinnamon Graham Crackers
• Chocolate Graham Crackers
• Biscoff Cookies / Speculoos Cookies are one of our favorites to use.
• Biscotti, Lemon Thins, Trader Joe’s Crispy Chocolate Chip Cookies.
• Famous Amos Cookies, Mint Girl Scout Cookies.

The crust of a cheesecake is very versatile and depending on the flavor of cookies used, they can change the overall flavor of a cheesecake. Experiment and try using different types of cookies each time to find your favorite. Personally, I like to use graham crackers.

Prepare Cheesecake Pan with Crust

Which Cheesecake Pan to Use?

• I prefer the 6″ Fat Daddio’s Push Pan. It is easy to use and cake removal is simple. It is also very easy to clean.
• Some people prefer a 6 inch Spring Form Pan. Spring form pans work really well too. They are not as easy to clean as the spring mechanism is inside the pan walls and not visible. The spring form pan however will give you neater sides to the cheesecake.
• *** For an 8 inch cheesecake, double the recipe and use this Last Confession 8 x 3 inch Push Pan, as it fits nicely inside a six quart pressure cooker and larger. Remember, steam can fit through the tiniest of spaces, so this push pan in a 6 quart pressure cooker is totally fine!

Pro Tip: The most important thing to remember about the cheesecake pan is that which ever style you choose, it must be generously greased so that the cheesecake will easily release.

How to Keep Crust from Becoming Soggy

• The cookie crumb mixture should not come up more than one inch from the bottom of the pan.
• In fact, the cookie crust can just be firmly pressed into the bottom of the cheesecake pan. Using a Fox Run Tart Tamper will help pack the cookie crumbs into the pan. You can also use your fingers.

Pro Tip: If you press the cheesecake crust up the sides of the cheesecake pan, you will end up with a gummy crust.

Prepare the Filling

Lemon Zest

• Meyer lemons have a very thin skin and are quite bitter, so don’t use Meyer lemons. Eureka lemons are best to use for zesting. Their skin is thicker and gives a nice tart flavor without being bitter. 
• For grating the lemon, I like the Microplane Stainless Steel Zester, as it is stainless steel and has super sharp blades.

Pro Tip: Do not zest the pith (the white part under the skin) as it is super duper bitter.

Mixing in Eggs in Instant Pot Meyer Lemon Cheesecake

• Eggs should be mixed in last, so that the batter is not over worked.
• If there is one thing to remember when making a cheesecake, it is how to mix the eggs. The eggs will make or break a perfect looking cheesecake. They can also affect the taste.
• The eggs should go in one at a time and barely mixed through. It is fine to mix them in with the food processor, but just pulse each egg a second to two. If you are concerned about over mixing, use a spatula and fold them in instead of using the food processor.

Pro Tip: You may see a little yellow in the mixture and that is okay.

Pour the Filling into the Cheesecake Pan

Following a low carb diet, but craving cheesecake? It is super easy to make a keto and low carb cheesecake.

Make Keto Meyer Lemon Cheesecake!

• Your favorite low carb sweeteners can be subbed for the white sugar.
• Any crispy low carb cookie can be used for the crust or you can make an almond flour crust.
• Leave out the all purpose flour in the filling and add 5 minutes to the cook time.

Cover with Paper Towel and Foil

I like to loosely cover my Push Pan with a paper towel and a piece of foil, to eliminate water from landing on the cheesecake. If any moisture gets on the cake, just dab it off with a paper towel.

Mason Jar Cheesecake Singles

Cheesecake singles are great for bringing to picnics and for take home gifts. They can be decorated with ribbons and guests can grab their own cheesecake to bring home.

Mason Jar Cheesecake Singles

• For individual servings using Mason Jars, six Kerr Half Pint (8 oz) Mason Jars are all you need. Each serving is quite generous. The jars can even be put into the freezer for later eating.
• For mini Mason Jar cheesecakes, use 12 Ball 4 oz Mason Jars. These are the perfect size for picnics like 4th of July See my Red White and Blue Cheesecake Singles recipe.

Pro Tip: Mason Jar cheesecakes can be made with or without crust.

For a lighter cheesecake, try my Italian Ricotta Cheesecake or Italian Meyer Lemon Ricotta Cheesecake, which are 50% less calories. The Pressure Cooker Three Ingredient Japanese Cotton Cheesecake is a totally different take on a cheesecake.

 

Lower the Cheesecake into Pressure Cooker

Please see my article on Making and Using a Foil Sling in the Pressure Cooker.

It is cheap to make and you will find yourself using it all your Pot in Pot cooking. If you don’t want to make this Homemade Sling, you might prefer this Silicone Sling/ Vegetable Steamer which is a nice product.

 

Perfect Jiggle, No Liquid Running

A cheesecake is done before the center of it is set.

How to Tell if Cheesecake is Cooked

• The cheesecake will be a bit jiggly just in the center, no more than about an inch.
• Tilt the cheesecake a bit and if nothing runs out of the center jiggle indentation, all is well with the world.
• The sides will be slightly higher. Don’t worry, the top of the cake will flatten out and become level.

I generally use Meyer Lemons when I make my Fool Proof Lemon Curd Recipe, but remember, while the Meyer Lemon is sweeter than a Eureka Lemon, the skin, however, is very thin and not good for zest. Many grocery stores will not stock the Meyer Lemon because of the delicacy of their thin skin, so if you don’t have Meyer Lemons in your area, just use Eureka Lemons, or whatever you can purchase local.

How to remove Cheesecake from Push Pan

A Cheesecake desperately needs at least 12 hours in the refrigerator, so please, please, make your Cheesecake the day before you need it and let it set up properly in the refrigerator overnight.

Any jar that will fit into the opening of the Push Pan will work. Push down on the pan to reveal the yummy Pressure Cooker Meyer Lemon Cheesecake.

It will taste much, much, much, better. Really, I am not joking. Your Any jar that will fit into the opening of the Push Pan will work. Push down on the pan to reveal the Cheesecake will taste good on the same day, but will taste incredible the next day.

I use this LamsonSharp Chef’s Slotted Turner to remove the cheesecake to a plate. It’s super thin and fits easily between the Cheesecake and the base of the pan. It is not a good idea to cut the cheesecake on top of the Push Pan base, as it will scratch and sticking will become a problem.

The sour cream layer is typical of a true New York Cheesecake. It adds a nice sweetness. Some people turn their noses up at sour cream, but I promise that when you mix up this sweet layer, you will be pleasantly surprised. The layer will meld into the cake while hot and become one with the cheesecake.

This Pressure Cooker Meyer Lemon Cheesecake freezes really well. I usually cut the cheesecake into slices and then put a piece of waxed paper between each slice. Then I freeze in a round container.

For gift giving, I use these Round Reditainers upside down, like a cake plate with a cover.

More Instant Pot Cheesecakes to Make

• Instant Pot Meyer Lemon Cheesecake
• Blackberry Cheesecake
• Cookies ‘N Creme Cheesecake
• New York Cheesecake Style Vanilla Bean Cheesecake
• Banana Pudding Cheesecake

My Fool Proof Lemon Curd recipe is super easy and delicious. If you prefer to use the Pressure Cooker for the Curd, try my Pressure Cooker Easy Lemon Curd recipe. A little goes a long way.

Kitchen Equipment and Essentials

• Instant Pot, Ninja Foodi or Pressure Cooker
• J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
• Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
• Simply Gourmet (Dry) Stainless Steel Measuring Cups
• Anchor Hocking Glass (Liquid) Measuring Cups
• My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
• Stainless Steel Trivet
• Cuisinart Large Food Processor
• Microplane Stainless Steel Zester
• 6″ Fat Daddio’s Push Pan
• Grafiti Bands Cross Style
• LamsonSharp Chef’s Slotted Turner

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Here is your handy printable recipe:

Pressure Cooker Meyer Lemon Cheesecake

5 from 4 votes

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Course: Dessert

Prep Time: 5 minutes minutes

Cook Time: 37 minutes minutes

Total Time: 42 minutes minutes

Servings: 8 servings

Calories: 223kcal

Author: Jill Selkowitz

Ingredients

Crust

• ▢ 1/2 cup Graham Crackers crushed (or Biscoff, Lorna Dune, Nilla Wafers, etc.)
• ▢ 2 teaspoons White Sugar
• ▢ 2 Tablespoons Butter melted

Filling

• ▢ 16 oz Cream Cheese room temperature
• ▢ 1/2 cup White Sugar
• ▢ 1 teaspoon All Purpose Flour optional
• ▢ 1/2 teaspoon Pure Vanilla Extract
• ▢ 1 Tablespoon Meyer Lemon juice
• ▢ 2 teaspoons Lemon Peel grated (not Meyer lemon)
• ▢ 2 Eggs room temperature
• ▢ 1 Egg Yoke room temperature
• ▢ 2 Tablespoons Heavy Cream Whipping Cream

Topping

• ▢ 1/2 cup Sour Cream
• ▢ 2 teaspoons White Sugar
• ▢ 1 teaspoon Lemon Zest

Recommended Products

Instant Pot Electric Pressure Cooker

Stainless Steel Measuring Spoons

Liquid Measuring Cup Set

Cuisinart Large Food Processor

6 Inch Fat Daddio's Push Pan

Rösle Stainless Steel Flat Whisk

Instructions

Crust

• Add cookies and sugar to the bowl of large food processor and pulse a couple of times, until small crumbs form.
• Melt butter in microwave or on stove top and add to graham cracker mixture. Pulse until just combined.
• Pour cookie mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan and one inch up along the sides.
• Place pan with crust into freezer for 15 minutes.

Filling

• Blend together cream cheese, sugar, flour (if using), lemon juice, grated peels and vanilla extract until smooth.
• Add eggs and yolk, one at a time, mixing just enough to combine. Do not over mix the eggs..
• Hand blend in cream thoroughly.
• Pour filling into the pan, on top of the graham cracker crust.

Cook

• Add 1.5 cups of water to the bottom of your Instant Pot or pressure cooker and then place a trivet inside the pot.
• Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and secure it around the sides.
• Place cheesecake into pressure cooker using a sling.
• Lock pressure cooker cover into place. Set the pressure to high for 37 minutes. Allow a 15 minute natural release.
• After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel and dab off any liquid that may have accumulated.
• The center will be a bit jiggly, but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.

Topping

• Mix together the sour cream and sugar and then spread on the hot cheesecake.
• Let cool on wire rack for one hour.
• Lightly cover and place in refrigerator overnight. 
• Cheesecake can be removed from pan after an hour in the refrigerator.

Notes

To Remove Condensation

• Tilt the cheesecake a bit and use a paper towel to remove any condensation/water that got trapped under the foil during cooking.

The heat that is trapped inside will continue to cook the center while the cheesecake cools. If there is more than a tiny movement, put the Cheesecake back into the Instant Pot and cook for another 3 minutes and ten wait 10 to release.

The Pressure Cooker Meyer Lemon Cheesecake is done before the center of it is set. It will be a bit jiggly in the center and the sides will be slightly higher. Don’t feel the urge to cook longer or else the top will crack.

The heat that is trapped inside will continue to cook the center while the cheesecake cools. Wait about 10 minutes and then put a thin layer of the sour cream topping.

Let the Pressure Cooker Meyer Lemon Cheesecake sit on the counter for an hour and then loosely cover and place in the refrigerator.

For a softer cheesecake, cook for 35 minutes and for a more firm cheesecake, cook for 45 minutes.

Use the flour if you want a denser filling.

Larger Cheesecakes

• If you use a 7 inch pan, reduce the cook time by 5 minutes. Alternatively, make one and a half recipe so that the filling fills the pan and the cook time will remain the same as in a 6 inch.
• For an 8 inch cheesecake, double the recipe and use this Last Confession 8x3 inch push pan as it fits nicely inside a six quart pressure cooker and larger. Increase the time to 45 minutes. Remember, steam can fit through the tiniest of spaces, so this push pan in a 6 quart pressure cooker is totally fine!

How to Make Key Lime Cheesecake

• Key Lime Cheesecake is fantastic and to make an incredible Key Lime cheesecake, just use this same recipe with a few adjustments.
• Substitute Key lime juice for the lemons and add one additional Tablespoon of sugar.

For Single Serving Jar Cheesecake

• 8 oz Wide Mouth Glass Jar - cook 7 minutes
• 4 oz Wide Mouth Glass Jar - cook 4 minutes
• 16 oz Glass Jars - DON'T DO IT!
• 15 minute Natural Pressure Release

Nutrition

Nutrition Facts

Pressure Cooker Meyer Lemon Cheesecake

Amount Per Serving (0 g)

Calories 223 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Cholesterol 68mg23%

Sodium 489mg21%

Potassium 203mg6%

Carbohydrates 24g8%

Fiber 1g4%

Sugar 19g21%

Protein 11g22%

Vitamin A 322IU6%

Vitamin C 2mg2%

Calcium 228mg23%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Pressure Cooker Meyer Lemon Cheesecake