Incredible Instant Pot Lemon Cheesecake with Lemon Curd Topping
10 shortbread cookies
2 8-ounce packages of cream cheese
6 tbsp granulated sugar
1/2 cup sour cream
2 eggs room temperature
1 tsp lemon extract
¼ cup fresh lemon juice
1/3 cup sugar
4 egg yolks
3 tbsp salted butter
First prepare your lemon curd topping by combining all ingredients into a small saucepan.
Heat while whisking constantly. The mixture should thicken within 5-10 minutes. Heat until the mixture reaches 160 degrees F.
Place into a bowl and cover with clear wrap.
Place into the refrigerator until cold all the way through. Keep in an air tight container and use within 2 weeks.
Next, prepare your crust by placing your shortbread cookies in a food processor and process until you have fine crumbs.
Prepare a 6″ spring form pan by spraying with nonstick spray. You can even go an extra step and add a piece of parchment paper to the bottom.
Pour your cookie crumbs into the bottom of the pan and press down with spoon. Place your crust in the freezer until you are finished with your filling.
Place your cream cheese in the bowl of a stand mixer with a paddle attachment (you can also use a hand mixer), and mix until light and fluffy. Make sure there are no lumps at all left in this part. Mix for around 3-5 minutes.
Next, add in your sugar 1 tbsp at a time and make sure it is all combined.
Add in the lemon extract and sour cream. Mix well until combined. Scrape down the sides of your bowl before the next step.
Finally, add in your eggs. For this step, it is important that you mix as little as possible. Add in one egg at a time and only mix long enough until the egg is completely combined into the rest of the mix.
Pour cheesecake mix into your spring form pan and tap against the table a few times.
Cover your spring form with aluminum foil and seal as best as you can to keep water from getting to your cake.
Place 1 cup of water and a trivet into your Instant Pot.
Place the cheesecake on top of trivet and place your lid on and make sure it is in the sealing position.
Set for high pressure for 35 minutes. Allow for a natural release.
Once you can take the top off, CAREFULLY remove the cheesecake and allow to cool completely on the counter, then place in the refrigerator for at least 5 hours, but best overnight.
Once the cheesecake has set, top with the lemon curd and fresh lemons if you wish.