Instant Pot Lemon Meringue Cheesecake

Instant Pot Lemon Meringue Pie Cheesecake Featured Image

4.50 from 2 votes

Instant Pot Lemon Meringue Cheesecake

Cook Time40

Course: cheesecake, Dessert

Cuisine: American

Keyword: instant pot cheesecake, instant pot lemon cheesecake, instant pot lemon meringue cheesecake, lemon meringue cheesecake

Servings: Slices

Calories: 813kcal

Equipment

Ingredients

Crust:

5.5 Ounces Vanilla Wafers
¼ Cup Sugar White
¼ Sugar Brown
6 Tablespoons Butter Salted-Melted
Pinch Salt

Cheesecake Filling:

24 Ounces Cream Cheese Room Temperature
¾ Cup Sugar White
1 Tablespoon Lemon Zest Zest of one lemon
1 Tablespoon Vanilla Bean Paste or Extract
3 Eggs

Lemon Topping:

8 Egg Yolks
2 Lemons Juice and Zest
4 Tablespoons Butter Salted
½ Cup Sugar White

Meringue Topping:

4 Egg Whites
½ Cup Sugar White
½ Teaspoon Corn Starch
½ Teaspoon Vanilla Bean Paste or Extract

US Customary - Metric

Instructions

Make the crust:

Combine all crust ingredients in a blender and blend until the mixture becomes the consistency of damp sand.
Pour the crust ingredients into a 7-inch springform pan. Be sure to pat down the crust using a spatula or spoonula. The crust should cover the entire bottom of the pan and about an inch of the side of the pan.

Make the cheesecake filling:

Clean out your blender. You're going to use it again. :)
Combine all of the cheesecake filling ingredients in a blender and blend just until fully combined. Do not over-mix. The more you mix the cheesecake filling, the more air that will get added. The more air, the fluffier the cheesecake will be. I was looking for a denser cheesecake so I made sure to only blend until combined. Pour the cheesecake mixture into the springform pan and cover the top, bottom, and sides with foil. If you have added too much air to the cheesecake, tap the filled pan on the counter to eliminate some of the extra air.

Bake the cheesecake:

Place the trivet into the Instant Pot along with 2 cups of water.
Place the springform pan into your pressure cooker sling. If you don't have a sling, you can make one by folding strips of foil and cradling your pan in and out of the Instant Pot.
Gently place the sling into the Instant Pot and on top of the trivet/roasting rack. You want the pan to sit above the water.
Close the pressure cooker lid and cook on high pressure for 40 minutes.
Once the timer beeps, let the pressure natural release for 25 minutes.
Release remaining steam and open lid.
Gently remove the sling and cheesecake from the Instant Pot.
Using a knife, gently release the cheesecake from the edge of the pan. You just want to make sure that it doesn't stick once it's cooled.
Cool on the counter for about an hour and then place in the refrigerator. Cool cheesecake for at least 2 hours.

Make lemon curd:

While you can do the lemon and meringue step in the Instant Pot, I found that it's quicker and easier to just do it on the stove while the cheesecake is cooking and cooling.
Combine all of the lemon curd ingredients in a saucepan over medium heat on the stove. Be sure to set aside the egg whites as you will use them for the meringue.
Stir continuously until the lemon curd thickens to a pudding like consistency- abut 170 degrees if measured by a thermometer. Be sure to scrape the bottom of the pan with a whisk constantly. The lemon curd should take about 10 minutes to thicken. Once thickened to the proper consistency, remove from the heat.
Place lemon curd in the refrigerator to cool completely.

Make the meringue topping:

Combine the meringue ingredients in a stand mixer bowl. Using the whisk attachment, whisk ingredients together on high until stiff peaks form. This should take about 5 minutes.

Assemble Lemon Meringue Cheesecake:

Pour the lemon curd on top of the cheesecake and refrigerate for at least 30 minutes.
Remove the cheesecake from the springform pan.
Using a piping bag and tip, pipe meringue liberally on top of lemon curd topping. If you don't have a piping bag, you can spread meringue on top with a spatula or a knife.
Brown the meringue with a kitchen torch or in your oven's broiler. If you broil, be sure to watch it. It should only take a couple of minutes. You want the peaks to turn a golden brown.
It's time to enjoy your wonderful, beautiful, lemon meringue cheesecake!!

Video

Notes

Do the ingredients need to be at a specific temperature when making cheesecake?

Yes! When making cheesecake, it is essential to have the ingredients, especially the cream cheese, at room temperature. If you make a cheesecake with cold ingredients, it will not mix well and will be very lumpy.

How do you get a springform pan out of an Instant Pot?

The best way to get a springform pan in and out of an Instant Pot is to use a silicone sling. If you don't have a silicone sling, you can make one out of foil by folding two 18-inch strips of foil in thirds lengthwise. You'll have 2 18-inch long by about 3-inch wide strips of foil. Cradle the springform pan with the foil straps and use that to lower and raise the springform into and out of the Instant Pot. Leave the sling in the Instant Pot while your dish is cooking.

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