Instant Pot Lemon Cranberry Cheesecake
HI friends, as we all get ready for Thanksgiving, I wanted to share a sweet treat with you. It is my Instant Pot Lemon Cranberry Cheesecake. It is so delicious and filled with bright citrus flavors!
As I was looking forward to the holiday season, I wanted to come up with a new way to celebrate the CRANBERRY! The quick cranberry chutney that tops this Instant Pot Lemon Cranberry Cheesecake is not too sweet and it’s not too sour…like Goldilocks said in the fairy tale “It’s Just Right.”
Tools needed & things to look forward to!!!
Now to make a cheesecake in an Instant Pot you will need a 6qt or 8qt Instant Pot and a 7” springform pan. Amazon has a great price on an 8qt with many more settings than mine. It is the Instant Pot Duo 7-in-1. They are running a sale $99.00 reg $139.95. They alos carry a great 7″ springform pan by Hiware and it includes 50 pieces of precut parchment paper!!! My Instant Pot is pretty basic and has worked beautifully. And you may notice the decals on mine if you watch my video. I will be telling you more about those in an upcoming post. (Think, Christmas Wish List. At Lara’s Table’s Favorite Things List) You may remember we talked about some of this once before in my post Instant Pot Decadent Chocolate Cheesecake.
Cheesecake Tips!!!
Making a cheesecake in your instant pot is so quick and easy. There are just a few rules to follow to ensure success. First, you need to make sure your eggs are room temperature. As with any normal cheesecake recipe your cream cheese needs to be room temperature as well. However, if your eggs are cold it can affect the cooking of the final cheesecake. Second, make sure you allow your cheesecake to remain in the instant pot for natural release of pressure for 15 minutes. It will continue to cook during this time. Note: the times in my recipe are for cooking in a 7” pan. You can use a 6” pan but you will need to adjust the times.
Instant Pot Lemon Cranberry Cheesecake
Equipment
- Pressure cooker
- Instant Pot
- 7" springform pan
Ingredients
- 24 vanilla wafers crushed
- 2 tbsp butter melted
- 16 oz cream cheese room temperature
- ½ cup sugar
- 1 tsp vanilla
- 2 tsp all-purpose flour
- Zest of 2 large lemons
- Juice of one large lemon
- 2 eggs room temperature
- 1 egg yolk room temperature
- Cranberry Chutney
- 2 cups fresh cranberries
- 1 cup sugar
- ½ cup orange juice
Instructions
- Spray a 7” springform pan with cooking spray and line bottom with parchment paper.
- Crush vanilla wafers in food processer or in zip top bag with rolling pin.
- Mix crushed cookies with 1 tsp sugar and melted butter.
- Press cookie mixture into prepared pan using a flat bottom glass or measuring cup. Press evenly along bottom of pan and up the sides.
- Refrigerate until filling is prepared
- In Mixer blend room temperature cream cheese with sugar. Add eggs and egg yolk one at a time. Continuing to mix well after each one.
- Add vanilla and flour. Blend until incorporated.
- Finally add lemon juice and lemon zest. Mix well and pour into prepared pan.
- Place a paper towel and aluminum foil over the cheesecake.
- Add 2 cups of water to your 6 or 8qt Instant Pot.
- Make an aluminum foil sling or use a silicone trivet with handles to make removing your cheesecake easier after cooking.
- If using aluminum foil sling, place trivet in bottom of Instant Pot and lower cheesecake into pot.
- If using silicone trivet with handles lower entire trivet into Instant Pot.
- Close lid and check to make sure vent is closed.
- Set Manual cook time to 32 minutes for 7” pan.
- Once cook time is finished, allow for 15 minutes of natural release to continue cooking.
- Once 15-minute natural release is finished. Release remaining steam, remove lid, and remove cheesecake.
- Remove foil and paper towel. Allow cheesecake to cool on the counter for one hour before refrigerating 4 hours and up to overnight.
- How to make your cranberry chutney
- Add all three ingredients to a small saucepan
- Bring to a boil, stirring to make sure all sugar is dissolved
- Reduce heat to low.
- Allow to cook for 15 minutes.
- Cranberries will seem loose, but will thicken as they cool.
- Can be stored in sealed container in refrigerator for 3-4 days
