Can you put a springform pan in an Instant Pot?

Yes, you can absolutely use a springform pan in your Instant Pot. In fact, it’s essential for making a classic Instant Pot Lemon Cheesecake . A 7-inch springform pan fits perfectly in most 6-quart models. Just place it on a trivet or use a silicone sling for easy removal after cooking.

What does lemon juice do for cheesecake?

Lemon juice isn’t just for flavor it plays a key role in texture, too. The acidity in lemon juice helps the cheesecake set more firmly by interacting with the dairy proteins. In Instant Pot Lemon Cheesecake , it also balances the richness of the cream cheese, making the dessert feel lighter and more refreshing.

What is the difference between New York style cheesecake and Italian cheesecake?

New York-style cheesecake is dense and ultra-creamy, made with lots of cream cheese and often sour cream. Italian cheesecake uses ricotta cheese, giving it a lighter, more textured finish. Both are delicious, but Instant Pot Lemon Cheesecake captures the best of both rich yet delicate thanks to the pressure cooking method.

Can I bake directly in the Instant Pot?

Not in the traditional sense. The Instant Pot uses steam and pressure, not dry heat. So while you don’t "bake" in the conventional oven method, you can cook cheesecakes, cakes, and even breads using the pot-in-pot technique. For Instant Pot Lemon Cheesecake , the springform pan sits on a rack above water, allowing it to cook gently and evenly under pressure.

Instant Pot Lemon Cheesecake – 5-Star Recipe for Creamy, Zesty Delight

Name: Instant Pot Lemon Cheesecake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: ¾ cup graham cracker crumbs; 2 tablespoons melted butter; 1 pound regular cream cheese, softened (2 (8-ounce) packages); ⅔ cup sugar; ½ teaspoon vanilla extract; ¼ cup sour cream; 2 tablespoons fresh squeezed lemon juice (about 1 lemon); 1 teaspoon minced lemon zest (zest from 1 lemon); 2 large eggs; Whipped topping (optional); Curls of lemon zest (to garnish)

Description

Sweet, tart, and creamy, this Instant Pot Lemon Cheesecake is a delightful dessert made effortlessly in your pressure cooker.

Ingredients

¾ cup graham cracker crumbs

2 tablespoons melted butter

1 pound regular cream cheese, softened (2 (8-ounce) packages)

⅔ cup sugar

½ teaspoon vanilla extract

¼ cup sour cream

2 tablespoons fresh squeezed lemon juice (about 1 lemon)

1 teaspoon minced lemon zest (zest from 1 lemon)

2 large eggs

Whipped topping (optional)

Curls of lemon zest (to garnish)

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Instructions

1. Spray a 7-inch springform pan with nonstick cooking spray.

2. Mix the graham cracker crumbs and melted butter, then press into the bottom of the pan and slightly up the sides.

3. Beat the softened cream cheese until smooth.

4. Gradually add sugar, beating until fully blended.

5. Add vanilla, sour cream, lemon juice, and lemon zest; mix gently.

6. Add eggs one at a time on low speed, just until blended.

7. Pour the filling into the prepared pan.

8. Place the rack inside your Instant Pot and add 2 cups of water.

9. Use a foil sling or silicone sling to lower the pan onto the rack.

10. Lock the lid and pressure cook on high for 20 minutes; allow natural pressure release for 20 minutes.

11. Remove the cheesecake, cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.

12. Top with whipped topping and lemon zest curls before serving.

Notes

Ensure cream cheese is fully softened for a smooth batter.

Do not overmix after adding eggs to prevent air bubbles.

Use a paper towel to dab any moisture from the top of the cheesecake after cooking.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Pressure Cooker
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 250mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 0g
Protein: 6g
Cholesterol: 90mg