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 lemony-ness 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 100ml)
- Approx 100 - 125g lemon curd
- 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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For some reason cheesecake is more spring/summer for me – no idea why! I think because my most memorable times eating it have been in those seasons. I certainly am open to eating it at any time of year! Love the use of an instant pot to make this – great idea!
Thanks Luci – sure thing, whatever time of year, this is a delicious dessert! 😀
Oh yuuum. I love how that lemony topping oozes down as you cut into it. This looks irresistible!
I was *quite* pleased with that shot Becca lol! It almost looks like a cartoon cake the way it dribbles 😀
I love how that lemon topping is dripping down.. Thanks for the recipe. Looks so yum
You’re very welcome Veena 😀
That is an insanely delicious looking cheesecake, I can see why readers are jumping at the opportunity to try your cheesecake recipes for themselves. Total food porn drips you have going on there 😉
Oh thank you Amanda! That means a lot coming from you – I adore your blog, your photography is stunning 😀
I have never made my own cheesecake, but lemon and ginger sounds like an amazing combination. So refreshing!
It’s deceptively light and stingy for having all that cream cheese lol 😉
Love everything about this cheesecake Jo! Ginger is one of my favorite flavors on the planet!
Thank you Debbie! Ginger is fabulous isn’t it? I fear I over use it when I look in my blog index, as it’s littered with ginger this and ginger that… 😉
Must try this but on slimming world at moment do you have any healthy low fat recipes I could make thanks
Hi Pat, thanks for stopping by and commenting – I’m glad you like the look of my Lemon & Ginger Cheesecake. I guess your definition of healthy is the question really – I have a low calorie section with meal ideas on it (find it here -> http://www.everynookandcranny.net/category/low-calorie-meals/) but sweet treat wise, I don’t go in for substituting ingredients like many Slimming World or similar groups would do. It’s mostly the full fat but natural real deal here! That being said, I do have two steamed pudding recipes which are the best of both worlds – delicious but full of goodness from added vegetables for instance. Find them here -> http://www.everynookandcranny.net/a-tale-of-two-puds/. You may also be interested in my desserts for one or two – they mostly make small, single serving treats so you can rest assured you won’t have a kilo of gooey brownies stirring you down every time you go in the kitchen lol 😉 Find them here -> http://www.everynookandcranny.net/tag/small-batch-baking/ Hope you find something which suits xx
Hi Jo, I can’t get double cream in Italy – which do you suggest as a sub – whipping cream or mascarpone?
HI Sue – whipping cream would be the most similar or you could use mascarpone for extra decadence and richness 😀
Thanks! Going to try it tomorrow…
Thankyou so much. Made this xmas day and its to die for. Seriously best cheesecake I have ever had. Thanks for sharing.
Oh thank you Elizabeth, I’m so happy to hear how much you enjoyed it! And thank you for commenting, Merry Christmas xx
Looks delicious! But, I don’t understand step 5 where you suggest using kitchen rolls. Can you further explain? Thanks a lot!!!
Hi Rhonda – thanks for stopping by to comment. Basically, you want a few layers (less if it’s thick) of kitchen roll in order to catch any condensation from inside the pot as it cooks, preventing it falling onto the top of the cheesecake. A great tip a Facebook follower of mine was to use a rubber band over the tin to hold the kitchen roll in place – think like the skin on a drum. Hope that helps!
What is kitchen roll, foil?
Hi Denise, sorry, now you ask what kitchen roll is I realise that’s a very British colloquialism! It’s paper towel – the idea being that it is absorbent and helps sop up any condensation which forms as the cheesecake cooks. Sorry for the confusion!
Jo, why would I need to slice it be for putting in the freezer? Couldn’t I just freeze a whole one?? I’ve got my Dads party in a month and thinking this ideal for getting ahead.
Hi Karen – I slice it so that I can take a piece out at a time, as you need to use defrosted food within 48 hours and there’s only two of us. But of course, if it’s for a party, then you can freeze it whole. I t certainly is a time saver! Enjoy the party x
Just got my Instant pot and I am anxious to try this. Is cornflour the same as cornmeal? Is cornstarch a good substitute?
Hi there Maureen – welcome to club Instant Pot lol. Cornflour is the UK version of cornstarch in the UK. Don’t use cornmeal – you’ll not thank me for the gritty texture it would give the cheesecake! You can use plain/all purpose flour as a substitute for the cornflour if you prefer too. I hope you enjoy the cheesecake! x
I wish there was an American version of this recipe. 🙁
Hi Annette – there is an American version! Yummly converts recipes from grams to cups and vice versa so if you follow this link, it will show you the American conversion: http://www.yummly.uk/#recipe/Instant-Pot-Lemon-_-Ginger-Cheesecake-1906136 I don’t know if you have ginger nut biscuits in America but you’ll looking for a hard ginger cookie.
Double cream can be subbed for heavy cream.
Conrflour is corn starch.
I would use 2.5 cups cream cheese (the conversion is a bit daft at 2 and 5/12 cream cheese lol).
Overall, this is a forgiving recipe so don’t worry too much by rounding a few ingredients up or down a touch – it should still work as stated.
And finally – do check our my Measurement Conversion page for more hints and tips on how to convert recipes to cups x —>>> https://www.everynookandcranny.net/measurement-conversions/
This was the first cheesecake I made in my IP – so easy. I found the mixture to be thicker than I was expecting from the recipe description – it needed help to find its level in the tin and after 25 mins cooking there wasn’t any wobble in the middle of the cheesecake. Compared to the Bakewell Cheesecske it has a slightly firmer texture but is equally delicious!
I’m really pleased you enjoyed it GIll. If you ever find it’s a bit thick, you could add in a little milk to thin it out before baking it – a couple of tbsp should do.
You know you have made a good pud when your guests close their eyes and smile followed by a long Mmmmmmm! I’ve made this cheesecake a few times now and admit it’s my personal favourite. Can’t buy ginger nut biscuits in Spain so usually put ground ginger in with the base mix, but I forgot. What I did do though and would like to share is offer ginger syrup to drizzle over the top. I had made a couple of jars of your stem ginger recipe and as you suggested I used some of the water to make syrup. I will definitely buy ginger just to make some syrup to keep in the fridge. Mm Mm Mm!
That’s wonderful Wendy, I’m so pleased you and your guests enjoyed the cheesecake so much. I agree, that ginger syrup would be fantastic drizzled on top 😀 Thanks for letting me know x
Thank you for sharing such a gorgeous cheesecake recipe! I’m British living in the US and love that you have used ginger biscuits. I have a little stash so I will try your recipe. Would digestive biscuits work as well?
Thank you for your lovely comment Tracey! And yes, you could use digestives in place of the gingernuts. I often play around with the biscuit bases for my cheesecake recipes x
Making this tonight! Cannot wait!! I’m so glad you explained the kitchen roll thing, haha! I’ll come back to rate 🙂