Recipe of Ultimate Instant Pot Lemon-Lime Cheesecake

Instant Pot Lemon-Lime Cheesecake.

Hello everybody, I hope you're having an amazing 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 little bit unique. This will be really delicious.

Instant Pot Lemon-Lime Cheesecake is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It's simple, it's quick, it tastes yummy. Instant Pot Lemon-Lime Cheesecake is something which I've loved my whole life. They're nice and they look fantastic.

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

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

1. {Take of For the CRUST.
2. {Get 3/4 cup of graham crackers crumbs (about 8 crackers).
3. {Take 3 tbsp of butter, melted.
4. {Take 1 tbsp of brown sugar.
5. {Prepare pinch of salt.
6. {Make ready of For the FILLING.
7. {Prepare 16 oz of cream cheese, softened (very soft).
8. {Get 2/3 cup of granulated sugar.
9. {Make ready 1/3 cup of heavy cream or sour cream (full fat Greek Yogurt also works).
10. {Prepare 2 tbsp of lemon juice + ZEST of 1 lemon.
11. {Get 2 tbsp of lime juice + ZEST of 1 lime.
12. {Take 1 tsp of vanilla.
13. {Prepare pinch of salt.
14. {Make ready 2 of large eggs, room temperature.
15. {Get of Whipped cream or fruit for topping (optional).

Instructions to make Instant Pot Lemon-Lime Cheesecake:

1. 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..
2. Bake in 350 degree oven for 8-12 minutes until golden brown. Set aside..
3. Using a stand mixer or electric hand mixer, beat cream cheese and sugar until very smooth..
4. Add heavy cream, vanilla, pinch of salt, lemon-lime juice and zest. Mix until thoroughly combined..
5. 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..
6. Now add the eggs - one at a time - mixing well at gentle speed, scraping down the sides of bowl as you go..
7. Pour filling over the graham cracker crust. Cover the pan with tin foil. Place on a steamer rack..
8. 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..
9. Pressure cook on HIGH for 32 minutes. When finished, allow a Natural Release for 8 minutes..
10. 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.).
11. Chill the cheesecake for about 6 hours. Release the springform pan, top with whipped cream or decorate with zest or fruit. Enjoy!.
12. To learn INSTANT POT BASICS and to see the accessories used in this recipe, visit my YouTube page: https://youtu.be/XEE2ETAHa4E.

So that is going to wrap this up with this special food instant pot lemon-lime cheesecake recipe. Thanks so much for your time. I'm sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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