After I posted my recipe for the Instant Pot Custard Cream Cheesecake, I was utterly delighted to see a flurry of readers dive straight in and make my recipe the following weekend. I don’t think I’ve ever seen so many people make something I’d created and honestly, it was the best moment I’ve ever had in all my time of blogging. *This* is what it is all about – sharing recipes and people enjoying eating my ideas 😀 The best ideas are edible ones! Little did they know though that I had already been working on a new recipe for another cheesecake and I’m hoping you all will love my Instant Pot Lemon & Ginger Cheesecake just as much 😀
I’m completely hooked on making cheesecakes in the Instant Pot and the friends and family I have fed them to seem to agree. They are simply the best. Cheesecake is synonymous with Christmas for me – they are just so decadent and rich, they are the perfect sweet treat to celebrate the festive period with. Now I know just how incredibly creamy and silky cooking them in a pressure cooker makes them plus how easy (25 minutes cooking time only), I am dreaming up recipes to grace our welcome table come Noel this year!
I do believe the world is divided into lemon lovers and those who would no more order a piece of tart au citron after dinner than suck an actual lemon. This cheesecake may just convert them. Gingernut biscuits are hot and spicy and always work well with lemon. I absolutely love how compacted the biscuit base comes out when cooked under pressure, which makes it slice beautifully and not fall apart as you eat. I add a little lemon zest to the thick, silky smooth cream cheese layer but most of the buttery lemoniness comes from a thick layer of lemon curd (you have to try my microwave method for making it – so easy and so good to eat) on top. Feel free to serve with extra lemon curd on the table to spoon on as you eat. I have tried swirling the lemon curd into the cream cheese layer before baking but I much prefer it poured on top after chilling as it tends to disappear when cooked. And if you love lemon desserts, you’re going to want to taste every last deliriously happy-making mouthful of this incredible Instant Pot Lemon & Ginger Cheesecake!
- 200 g gingernut biscuits
- 50 g melted butter
- 560 g full fat cream cheese
- 100 g caster sugar
- 2 tbsp cornflour
- 2 large eggs
- 1 tsp lemon extract or the zest of one small lemon
- 125 g double cream
- Approx 100 - 125g lemon curd
- Approx 100ml double cream
- Thin strips of lemon rind to decorate if liked
Start by blitzing the biscuits in a food processor to a fine crumb, then with the motor still running, pour in the melted butter, pulsing to mix.
Tip into a 7 inch diameter spring form cake tin (I like to line mine with my reusable silicone liners) and press into the base and up the sides to give as even a layer as you can.
Clean out the food processor and then blitz all the filling ingredients together - pour into the tin on top of the base slowly and gently. It should find it's own level.
Now pour 250ml of water into the Instant Pot and place the trivet on top with the arms folded down.
Take a long piece of foil and fold lengthways to make a strip long enough to allow you to lower the cheesecake on to the trivet and retrieve when cooked. Do this now. Then take 4 or 5 pieces of kitchen roll and tuck them over the cheesecake, trying to tent them around the tin before folding the foil very gently over enough to allow you to put the lid on.
When closed, ensure the vent is set to "Sealing" and select Manual, adjusting time to 25 minutes.
Leave for 10 minutes after cooking time finished to give you a Natural Pressure Release then remove the lid, discard the now wet kitchen roll and using the foil sling, carefully remove the cheesecake. It should have a hint of a wibble wobble in the middle still.
Cool on a rack and when at room temp, chill for a minimum of 4 hours if not over night in the fridge.
When ready to serve, unmould the tin and transfer to a serving plate (cheesecakes in the IP are smaller and the bases more sturdy so this is easier than by traditional baking methods).
Spread over the lemon curd and then whip the cream to soft peaks and pipe around the edge in a rosette pattern. I use a 2d tip by Wilton but a 1M is pretty much the same here.
Will keep for up to 2 days but freezes beautifully - slice and wrap in foil before freezing and defrost in the fridge, not at room temperature.
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