Recipe of Homemade Instant Pot Lemon-Lime Cheesecake

Instant Pot Lemon-Lime Cheesecake.

Instant Pot Lemon-Lime Cheesecake

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, instant pot lemon-lime cheesecake. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Instant Pot Lemon-Lime Cheesecake is one of the most favored of recent trending meals in the world. It's simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They're fine and they look fantastic. Instant Pot Lemon-Lime Cheesecake is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have instant pot lemon-lime cheesecake using 15 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Instant Pot Lemon-Lime Cheesecake:

{Get of For the CRUST.
{Prepare of graham crackers crumbs (about 8 crackers).
{Get of butter, melted.
{Get of brown sugar.
{Get of salt.
{Prepare of For the FILLING.
{Take of cream cheese, softened (very soft).
{Prepare of granulated sugar.
{Take of heavy cream or sour cream (full fat Greek Yogurt also works).
{Prepare of lemon juice + ZEST of 1 lemon.
{Take of lime juice + ZEST of 1 lime.
{Take of vanilla.
{Take of salt.
{Make ready of large eggs, room temperature.
{Take of Whipped cream or fruit for topping (optional).

Steps to make Instant Pot Lemon-Lime Cheesecake:

Mix together graham cracker crumbs, butter, sugar and salt in small bowl. Press into bottom of a 7-inch springform pan, and about 1/2 inch up the sides..
Bake in 350 degree oven for 8-12 minutes until golden brown. Set aside..
Using a stand mixer or electric hand mixer, beat cream cheese and sugar until very smooth..
Add heavy cream, vanilla, pinch of salt, lemon-lime juice and zest. Mix until thoroughly combined..
TASTE the filling BEFORE adding the eggs. If you like it sweeter, add a spoonful of sugar at a time. For more tartness, add a bit more lemon or lime juice, or zest..
Now add the eggs - one at a time - mixing well at gentle speed, scraping down the sides of bowl as you go..
Pour filling over the graham cracker crust. Cover the pan with tin foil. Place on a steamer rack..
Add 2 cups water to the inner pot of the Instant Pot (I used a 6-quart). Gently place the covered cheesecake in the pot..
Pressure cook on HIGH for 32 minutes. When finished, allow a Natural Release for 8 minutes..
Remove the springform pan from the pot and remove the foil. The center of the cheesecake will be jiggly, the edges will be firm. Place the cheesecake on a wire rack and cool to room temperature. (About an hour.).
Chill the cheesecake for about 6 hours. Release the springform pan, top with whipped cream or decorate with zest or fruit. Enjoy!.
To learn INSTANT POT BASICS and to see the accessories used in this recipe, visit my YouTube page: https://youtu.be/XEE2ETAHa4E.

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