Instant Pot Lemon Curd Cheesecake
"Instant pot lemon curd cheesecake has a rich and creamy filling flavored with lemon juice and zest then topped with tangy lemon curd. Each bite of instant pot lemon curd cheesecake is full of sweet and tart citrus flavor. This easy, creamy cheesecake is made in just 30 minutes in the pressure cooker! Instant pot lemon curd cheesecake is best served at room temperature or chilled. The bright and cheery lemon flavor is perfect for Easter, spring, or summer parties. This cheesecake is light yet rich so serve it with grilled poultry and veggies. Optionally top the cheesecake with piped whipped cream swirls around the border and additional lemon zest. "
Serves8
Cooking Vessel Size6 qt Instant Pot Duo, Electric Mixer, 7 Inch Springform Pan
Ingredients
- 1 cup Graham Cracker Crumbs
- 6 tablespoon Unsalted Sugar
- 3 tablespoon Granulated Sugar
- 16 ounce Cream Cheese
- 1 cup Granulated Sugar
- 2 Large Eggs
- 1 cup Sour Cream
- 3 tablespoon All Purpose Flour
- 1 tablespoon Lemon Juice
- 2 teaspoon Lemon Zest
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Pour 1 1/2 cups of water into the bottom of your Instant Pot. Place the trivet into the bottom. Prepare your springform pan by placing a parchment round into the bottom or sheet of parchment paper cut to fit the bottom of the pan, set aside.
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In a medium bowl, combine the graham cracker crumbs with the melted butter and granulated sugar until well combined.
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Visit https://amandascookin.com/instant-pot-lemon-curd-cheesecake/ for full printable recipe.