The Instant Pot Meyer Lemon Cheesecake has a rich and smooth lemon-flavored cheesecake base that is wonderful and sour. A lovely treat that's good enough for company!
– 1 1/2cupsgraham crackers crumb – 1tablespoonsugar – 1/2teaspoonground cinnamon – 6tablespoonsunsalted butter melted – 16ouncescream cheeseat room temperature – 3/4cupwhite granulated sugar – 1tablespooncornstarch – 2large eggs at room temperature – 1/2cupheavy cream at room temperature – 1/4cupsour cream – 1teaspoonvanilla extract – 2tablespoonsMeyer lemon juice – Zest of 1 Meyer lemon – Whipped cream – Meyer Lemon slice – Meyer Lemon zest
Ingredients
Spray some nonstick spray on a 7x3-inch springform pan and set it away.Put all the crust ingredients in a big bowl and mix them together well.
Press the mixture into the springform pan that has been prepped. Try to press the crust into the pan and line the sides up with the middle of the pan's edges.Set it aside for 20 minutes or more.
Beat cream cheese on medium-low speed in a large bowl with a hand mixer until light and fluffy.Beat in the sugar and cornflour until mixed. Scrape bowl sides and bottom.
After each addition of egg, continue to beat the mixture until all of the eggs are thoroughly incorporated.
Heavy cream, sour cream, vanilla extract, lime juice, and lime zest should be added to the mixture. The mixture should be just mixed.
Once the crust has been removed from the freezer, pour the cheesecake batter mixture into the pan that has been prepared. Wrap aluminium foil around the top.
Put a metal plate in an Instant Pot that holds 6 quarts and add 1 1/2 cups of water.Place the cheesecake pan on top of the stand carefully.
Pick the "manual" choice and set the pressure to "high." Time must be set to 40 minutes. An hour and a half will make the cheesecake thicker.
When the cooking is done and the Instant Pot beeps, let the pressure drop normally for 20 to 30 minutes.
Open the pot carefully and move the cheesecake to a rack to cool. After an hour of cooling, run a cutting knife around the edges.
Put the cheesecake in the fridge for at least six hours or overnight.Before serving, top with whipped cream and lemon slices.
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