5 from 4 votes
Instant Pot Lemon & Ginger Cheesecake
A lemon and ginger cheesecake with the softest, silkiest texture and the perfect balance between sweet and sour. Not to be missed!
Servings: 8
: 515 kcal
Author: Just Jo
Ingredients
For the base
  • 200 g gingernut biscuits
  • 50 g melted butter
For the filling
  • 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
To finish
  • 125 g double cream (approx 100ml)
  • Approx 100 - 125g lemon curd
  • Thin strips of lemon rind to decorate if liked
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Now pour 250ml of water into the Instant Pot and place the trivet on top with the arms folded down.
  5. 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.
  6. When closed, ensure the vent is set to "Sealing" and select Manual, adjusting time to 25 minutes.
  7. 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.
  8. Cool on a rack and when at room temp, chill for a minimum of 4 hours if not over night in the fridge.
  9. 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).
  10. 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.
Recipe Notes

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.