This recipe for gluten-free lemon cheesecake is perfect to serve at your Easter, Mother's Day or other spring brunches. It is sweet, creamy, lemony and is crustless, so you can easily include gluten-free diners, without having to find special ingredients for the crust. The Instant Pot® makes the creamiest, fail-proof cheesecakes. If my waistline would allow, I would make cheesecake in the Instant Pot® all of the time. Since it doesn't, my next indulgence will be this Lemon Cheesecake at our Easter brunch.
I spoke openly about the cheesecake water problem in my Chocolate Mint Chip Cheesecake Post. Check it out, if you haven't already. If any water accumulates on your finished cheesecake from the condensation, simply pour it off. The cheesecake will be perfect after it cools. Also, you want to make sure you invest in a 7 inch spring form pan before you start delving into the world of pressure cooker cheesecakes. Larger sizes will not fit in the Instant Pot®.
Gluten-free Lemon Cheesecake
2-8 oz. packages cream cheese
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon vanilla extract
3 tablespoons lemon juice
zest from one lemon
1/2 cup sour cream
1. Bring cream cheese, eggs, and sour cream to room temperature for about 15-20 minutes.
2. Spray a 7-inch spring form pan with non-stick cooking spray. Optional: Place a paper towel onto a sheet of foil. Place prepared pan onto the paper towel and wrap the bottom of your pan. This is to prevent any possible leaks.
3. Using a food processor or hand mixer, cream the cream cheese and sugar. Add eggs one at a time, mixing until combined. Add the remaining ingredients and process until just mixed.
4. Pour cheesecake batter into the prepared spring form pan. Place pan on foil sling* and use it to lower the pan onto the trivet. Add 1 cup of water to the bottom of the Instant Pot®. Set the pot to manual - high pressure for 35 minutes, making sure that the valve is in the sealing position. As soon as it is finished, turn off or unplug the pot and allow the pressure to come down naturally.
5. When safe to open, use the foil sling to lift the finished cheesecake out of the pot. Pour off any water (see above) and place on a wire rack to cool for one hour. Carefully remove the base and gently cover the cheesecake with plastic wrap. Allow to chill in the refrigerator for 6 hours before serving.
How to make a foil sling:
Make a foil sling by tearing off a 15 inch sheet of aluminum foil and folding it in half two times. This is going to be used to lift the cheesecake in and out of the Instant Pot®.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
Any/all of the links on instantlydelicious.com are affiliate links. This means that if you click on the link and buy certain items, I will receive a small commission. The price is the same for you, though! Thank you for your support.