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Instant Pot White Chocolate Lemon Cheesecake

Instant Pot Pressure Cooker Lemon Cheesecake on a plate
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4.9 from 10 reviews

Sweet White Chocolate and Tart Lemon come together to make the best Lemon Cheesecake ever!

Ingredients

Scale

For the Crust

  • 1 cup vanilla wafer cookie crumbs
  • 3 tablespoons butter, melted

For the Cheesecake Filling

  • 4 ounces white chocolate
  • 16 ounces cream cheese, room temperature
  • 1/2 cup sugar
  • 1/4 cup 2% greek yogurt
  • 1 tablespoon all purpose flour
  • 1 teaspoon vanilla extract
  • 2 eggs, room temperature

For the Lemon Layer

  • 2 eggs
  • 3/4 cup sugar
  • zest of 2 lemons
  • 1/3 cup fresh squeezed lemon juice (about 2 lemons)
  • 1/4 cup all purpose flour

For the Lemon Yogurt Sauce

  • 3/4 cup 2% greek yogurt
  • juice of 1 lemon
  • 1/4 cup powdered sugar (add 1–2 more tablespoons if you want it sweeter)
  • 1 – 2 tablespoons of milk if needed to thin the sauce

Instructions

  1. Spray a 7 or 8 inch spring form pan with nonstick cooking spray (A pan smaller than a true 7 inches may overflow while cooking, see note on pans below).
  2. Stir cookie crumbs and melted butter together, press evenly across the bottom of the pan.  Place in the freezer to set while you prepare the cheesecake batter.
  3. Chop white chocolate into small pieces.  Microwave in a microwave safe bowl for 30 seconds and stir.  Heat for another 30 seconds if needed.  Stir until the chocolate is smooth.  This can also be done on the stove top in a saucepan.  Set aside.
  4. In a mixing bowl, combine cream cheese and sugar at medium speed until smooth (see note below for food processor directions).
  5. Blend in yogurt, flour, and vanilla.
  6. Mix in eggs one at a time just until blended; don’t over mix.
  7. Pour in melted white chocolate and lightly mix until fully incorporated.
  8. Remove the pan from the freezer and fill with the cheesecake mixture.  Return pan to the freezer while you prepare the lemon layer.
  9. To make the lemon layer, add eggs, sugar, lemon zest, and lemon juice to a small bowl, whisk until smooth.  Add flour and whisk to incorporate.  Set aside.
  10. Add 1 1/2 cups of water to the pressure cooker pot and place trivet inside.  Using a tinfoil or silicone sling, carefully lower the prepared pan onto the trivet.
  11. Pour the lemon mixture carefully over the cheesecake mixture, pouring from the edges of the pan and moving towards the middle.
  12. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 40 minutes.
  13. While cheesecake is cooking, prepare the Lemon Yogurt Sauce by combining all of the ingredients in a small bowl.  Cover and place in the refrigerator until after the cheesecake is completely chilled.
  14. When pressure cooking is complete, unplug the pressure cooker.
  15. Use a 15 minute natural release and then release any remaining pressure.
  16. Remove cheesecake and check to see if the middle is set.  The edges should be set and the 2-3 inches in the center just slightly wobbly when you move the pan.  If it is undercooked, return to the pressure cooker and cook for an additional 5 minutes.
  17. Use the corner of a paper towel to soak up any water on top of the cheesecake.
  18. Place the springform pan on a wire rack to cool. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.
  19. Note: I like to take the ring off of the pan before I place it in the refrigerator because I feel like it prevents the crust from being too soft, but some people think this might allow the cheesecake to crack as it chills.  You decide!
  20. Refrigerate until ready to serve. Top with Lemon Yogurt Sauce, garnish with pretty lemon slices, and serve!

Notes

I love making cheesecake batter in my food processor.  Use it in place of the hand mixer.  When you add the eggs, do 3-4 quick pulses.  Add the melted white chocolate and finish stirring in with a spatula

You’ll need a springform pan that is a true 7 – 8 inches.  I used my 7 inch Nordic Ware pan (which actually only measures to be 6 inches on the inside of the pan) for 5 of the tries and it overflowed slightly on 2 of them.  Here are some options to ensure your success:

  • If your pan doesn’t measure 7 – 8 inches across, line the outer ring with parchment that extends a couple inches from the top of the pan
  • Use a pan that measures a true 7-8 inches like this push pan (it fits in a six-quart pot)
  • Use this 7 inch pan with the taller ring
  • Pour some of the batter into a ramekin or small mason jar to make a mini cheesecake for another day

Find it online: https://instafreshmeals.com/pressure-cooker-white-chocolate-lemon-bar-cheesecake/