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Instant Pot Lemon Cheesecake

  • Meals
  • Protein-packed
5/5 - 27 Ratings
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With spring just around the corner, this fresh and rich low-carb lemon cheesecake is guaranteed to brighten your day!

By: All Day I Dream About Food

Ingredients

For the crust:

  • 3/4 cup almond flour
  • 2 tablespoons powdered erythritol sweetener
  • Pinch salt
  • 2 tablespoons butter, melted

For the filling:

  • 1 lb cream cheese, softened
  • 2/3 cup powdered erythritol sweetener
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon extract
  • 2 large Pete and Gerry’s Organic Eggs, room temperature
  • 2 tablespoon heavy whipping cream, room temperature

Directions

To make the crust:

Step 1

Line a 7-inch diameter springform pan with parchment paper. Grease the parchment paper.

Step 2

In a medium bowl, combine the almond flour, sweetener, and salt. Add the melted butter and stir well to combine.

Step 3

Press the mixture firmly and evenly into the bottom of the prepared pan. Use a flat bottomed glass to even it out.

Step 4

Set aside.

To make the filling:

Step 1

In a large bowl, beat the cream cheese until smooth, then beat in the sweetener, lemon juice, lemon zest, and lemon extract. Scrape down the sides of the bowl with a rubber spatula to make sure you get all the lumps.

Step 2

Beat in the eggs one at a time, scraping down the bowl and beaters after each addition. Beat in the heavy whipping cream until well combined. Pour this mixture over the crust and spread to the edges.

Step 3

Wrap the bottom of the springform pan tightly in a large piece of foil. Place a piece of paper towel over the top of the springform pan (not touching the cheesecake) and then wrap foil around the top as well. Your whole pan should be mostly covered in foil to keep out excess moisture.

Step 4

Place the rack that came with your Instant Pot or pressure cooker into the bottom. Pour a cup of water into the bottom. Carefully lower the wrapped cheesecake pan onto the rack.

Step 5

Close the lid and set the Instant Pot to manual mode for 35 minutes on high. Once the cooking time is complete, let the pressure to release naturally (do not vent it).

Step 6

Lift out the cheesecake and let it cool to room temperature, and then refrigerate for 3 or 4 hours, or even overnight. Garnish with lightly sweetened whipped cream and lemon slices as desired.

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RESPONSES

Betty S Gray

July 26, 2018

think I would like to bake this in oven. any suggestions, temp. & how long?

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1 Reply

[email protected]

July 27, 2018

Hi Betty, absolutely! Because this recipe was meant for an pressure cooker (which cooks at a higher pressure for less time), you'll want to play around with the cook time - it might end up needing a bit longer in the oven. If you have another favorite cheesecake recipe that uses a conventional oven, we recommend referencing that for baking time and temperature (most recipes recommend cooking cheesecake at 350F). Be sure to keep a close eye on the cheesecake and pop it out of the oven when the edges are just set and the center is still a bit jiggly. Let us know how it turns out!

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Joan Siem

July 15, 2018

Can I use the oven? I don't have an instant pot. If so what temperature, and what baking time? Than you.

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1 Reply

[email protected]

July 16, 2018

Hi Joan, you can definitely bake this in a conventional oven, but you'll want to increase the cook time because the Instant Pot is designed to cook at a higher pressure for a shorter length of time. If you have another favorite cheesecake recipe that uses a conventional oven, we recommend referencing that for baking time and temperature. We'd recommend keeping the oven at 350F or lower, and you'll definitely want to keep a close eye on the cheesecake and pop it out of the oven when the edges are just set and the center is still a bit jiggly. We hope this helps!

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Carole Piserchia

July 15, 2018

What else can I use in replacement of that powdered sugar...can not have it....

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1 Reply

[email protected]

July 16, 2018

Hi Carole, this recipe is meant to be low-carb, but if you don't follow a low-carb diet and are fine with regular sugar, we'd recommend substituting with regular granulated sugar. If you're looking for another sugar substitute, Bon Appetit has a great post that might be of use: https://www.bonappetit.com/test-kitchen/ingredients/article/baking-with-sugar-alternatives. Let us know if you have questions!

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Marilyn Kordon

July 08, 2018

This recipe is the best cheesecake I’ve ever eaten! It’s a keeper for my family! Thanks for sharing it 😍

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1 Reply

[email protected]

July 09, 2018

We're so happy to hear that you loved the recipe, Marilyn! Thanks for sharing the love.

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[email protected]

July 07, 2018

Cheese cake

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Jackie Byars

June 19, 2018

What difference if using a 6 inch pan?

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1 Reply

[email protected]

June 22, 2018

Hi Jackie, you may end up with some extra cheesecake filling if you decide to go with a smaller pan. To avoid this, you could try eliminating 1/4th of each ingredient - or, to make it easier, you can simply halve the recipe for a slightly smaller cheesecake.

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Anne Gustafson

June 08, 2018

I added a few pecan pieces to the crust. And I stirred the zest in by hand. Family loves the cheesecake.

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1 Reply

[email protected]

July 09, 2018

That sounds so yummy, Anne! Thanks for the great tips!

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