Lemon Cheesecake Pressure Cooker Recipe

Get ready to be amazed! This Lemon Cheesecake Pressure Cooker recipe, adapted from the classic "Pressure Cooking for Every Occasion," delivers a luxuriously creamy, tangy cheesecake in a fraction of the time. Forget hours of baking – your dream cheesecake is ready in under an hour! This recipe requires a 6-quart pressure cooker and yields a stunning dessert, perfect for impressing guests or treating yourself. Prepare to be tempted… you might just need to buy a pressure cooker after trying this!

Prep Time 20 mins

Cook Time 40 mins

Calories 296.3 kcal

Protein 10g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Lemon Cheesecake Pressure Cooker

1/4 cup melted butter
Chocolate Wafer Crumbs
2 (8 ounce) packages cream cheese
1 1/2 cups granulated sugar
4 large eggs
1/2 cup fresh lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
1 1/2 cups graham cracker crumbs
2 cups water
fresh fruit or cherry pie filling (optional garnish)

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How to Make Lemon Cheesecake Pressure Cooker

Grease the bottom and sides of a 6-inch round springform pan.
Crush 1 ½ cups graham crackers into crumbs. Coat the sides of the pan with crumbs, reserving the remaining crumbs for the bottom.
In a large bowl, beat 2 (8 ounce) packages cream cheese with 1 ½ cups granulated sugar until smooth and creamy using an electric mixer.
Add 4 large eggs one at a time, mixing well after each addition. Stir in ½ cup fresh lemon juice, 2 tablespoons lemon zest, and 1 teaspoon vanilla extract.
Beat until completely smooth and creamy. Pour the mixture into the prepared springform pan.
Pour 2 cups of water into the bottom of your 6-quart pressure cooker. Place a trivet inside.
Carefully place the springform pan onto the trivet.
Secure the pressure cooker lid and set the valve to sealing.
Cook on high pressure for 15 minutes.
Allow the pressure to release naturally for 20 minutes. Then carefully quick release any remaining pressure.
Open the lid, tilting it away from you to release steam. Carefully remove the cheesecake pan.
Let the cheesecake cool completely on a wire rack.
If any excess water has collected, gently blot it with paper towels.
Serve warm or chill in the refrigerator for at least 4 hours (or overnight) for a firmer consistency.
Garnish with fresh fruit or cherry pie filling, if desired.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

66g

Fat

59g

Carbs

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Frequently Asked Questions

How long does it take to make Lemon Cheesecake Pressure Cooker?

Lemon Cheesecake Pressure Cooker takes about 60 minutes from start to finish — roughly 20 minutes to prepare and 40 minutes to cook.

How many calories are in Lemon Cheesecake Pressure Cooker?

Lemon Cheesecake Pressure Cooker has approximately 296.3 calories per serving, with about 10 g protein, 6 g carbohydrates and 34 g fat.

What ingredients do I need for Lemon Cheesecake Pressure Cooker?

The key ingredients for Lemon Cheesecake Pressure Cooker are Butter, Chocolate Wafer Crumbs, Cream Cheese, Sugar, Eggs, Fresh Lemon Juice. See the full list with measurements above.