Meyer Lemon Cheesecake

A rich, creamy Meyer lemon cheesecake "baked" in the pressure cooker in just 15 minutes. Top it with a little tart lemon curd to add a little sunshine to your day.

A rich, creamy Meyer lemon cheesecake “baked” in the pressure cooker in just 15 minutes. Top it with a little tart lemon curd to add a little sunshine to your day.

For Valentine’s Day, I thought it would be fun to make dessert in the pressure cooker. I’ve been dreaming of whipping up bread puddings, steam puddings, and lava cakes in the pressure cooker. But when I saw the gorgeous pressure cooker cheesecake Sally, A Food Centric LIfe, posted, I decided that would be perfect to share for Valentine’s Day.

A rich, creamy Meyer lemon cheesecake "baked" in the pressure cooker in just 15 minutes.

I used my own cheesecake recipe which includes sour cream for a creamier cheesecake. I did however, follow Sally’s suggestions to use a foil sling to help make removing the cheesecake from the pressure cooker easier, and her advice not to cover the cheesecake with foil while it cooks. She’s tried it both ways and prefers the result without the foil cover. Sally adapted her recipe from Pressure Perfect by Lorna Sass.

Instead of graham crackers, I used shortbread cookies for the crust. I served the cheesecake with homemade Meyer lemon curd. I made my favorite lemon curd recipe, but you can also buy delicious lemon curd at the grocery store. It would also be fantastic with a sweet berry compote.


My husband asked me why I was making cheesecake in a pressure cooker. I told him because it was fun. But now that I’ve made and devoured it, I realize there’s so many reasons. It’s quick; the moisture creates a super creamy cheesecake that cooks very evenly; it doesn’t crack; and you don’t have to worry about water from your water bath leaking into your crust.

You need to make the cheesecake in a small 7″ springform pan that will fit into your pressure cooker. As it turns out, the 7″ size is a great size for cheesecake. A big 9″ cheesecake is too big unless you’re having company. The leftover pieces sit in the fridge and taunt me until I’ve eaten more than I should. The 7″ size is just right.

This luscious dessert is perfect for Valentine’s Day, but a little 7″ cheesecake, is a perfect way to make any night special.

Meyer Lemon Cheesecake

Yield: Serves 6-8

Meyer Lemon Cheesecake


  • 8 ounces shortbread cookies (about 10 large shortbread cookies)
  • 2 tablespoons butter, melted
  • Filling
  • 2 8 ounce packages cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 1 tablespoon Meyer lemon juice
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 2 large eggs


  1. Prepare a foil sling for lifting the pan out of the pressure cooker by taking an 18” strip of foil and folding it twice lengthwise. Set aside.
  2. Crush cookies in a Ziploc bag in to fine crumbs. Add butter and toss until well combined. Use your fingers or the bottom of a drinking glass and press crumbs evenly/firmly into the bottom and half way up the sides of a 7" springform pan. Put pan in the freezer until ready to use.
  3. In a large mixing bowl, mix the cream cheese and sugar until smooth. Add sour cream, Meyer lemon juice, Meyer lemon zest, and vanilla and blend until combined. Add in eggs one at a time and mix just until combine. Do not overwork the batter.
  4. Pour batter into the springform pan on top of the crumbs.
  5. Pour 2 cups of water into the pressure cooker and place the trivet in the bottom. Carefully center the filled pan on the foil strip and lower it into the pressure cooker. Fold the foil strips down so that they do not interfere with closing the lid.
  6. Lock the lid in place. Select High Pressure and set the timer for 15 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
  7. Remove the pan to a wire rack to cool. If there is a little water on top blot with a paper towel. When cheesecake is completely cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.


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    Leave a Comment:

  1. A Murphy says

    This is so calling me. I havent made a PC cheesecake in quite sometime. Want to try this in the IP when I get it.

  2. Patti says

    I guess I’m confused because I use a traditional old fashioned pressure cooker with a weight and/or gauge. How many pounds pressure is “high” and how high up does your trivet stand out of the water? Mine are not much more than a quarter inch. But, what capacity pan are you using? Sorry to be a pain.

  3. Tammy says

    Made this last night as part of my first meal in my new Instant Pot Electric Pressure Cooker. However, made a few alterations for: 8″ pan, gluten free, and sugar alternative. It turned out wonderful – firm but fluffy.
    Crust: 8 oz almond meal, 2 T Butter (melted), 2T Raw Agave
    Filling: 3 8oz pkgs cream cheese, 1/2 C + 2T Raw Agave, 1/2 C Sour Cream, 1 T Meyer lemon juice, 1 tsp vanilla extract, 3 Lg eggs + 1 Egg White, 1 rounded Tbsp Coconut Flour (the egg white and coconut flour were to adjust for the added moisture of the agave)
    Used an 8″ springform pan and cooked under high pressure for 20 minutes with 10 minutes natural release.
    I also altered the Lemon Curd from Barbara Bakes to substitute 2/3 Cup Raw Agave for the 1 cup sugar. It too was a big hit, but I left it on the side not knowing if my dinner guests enjoyed lemon. They most certainly did.

    This recipe made an easy 8 servings. We had 4 for dinner, each getting a nice sized slice with half the cheesecake left for another day.

    PS: this was dessert for the Pulled Pork recipe from this site and I also made baked sweet potatoes – all in the pressure cooker – and cole slaw. First meal in the new electric pressure cooker was a great success. Thanks for all your tips. I love your site.

    • Barbara Schieving says

      Hi Tammy – Love that you created everything for the meal in the pressure cooker your first time using it. Well done! Thanks for sharing how you turned the cheesecake in to a gluten free cheesecake.

  4. says

    Tried this recipe and the cheesecake turned out fabulous! My hubby said it is the best cheesecake I have ever made. Even my in-laws loved it. Can’t wait to try your other pressure cooker recipes! Thanks so much!

    • Barbara Schieving says

      Thanks Grace! Cheesecake really is so much more creamy when made in the pressure cooker.

  5. Arlene says

    Hi Barbara-I made your cheesecake recipe this afternoon. From the recipe I made two cheesecakes, one 6.25″ & the 2nd, a mini, 4.75″ in diameter. The cakes turned out well & were absolutely delicious!
    I am brand new to pressure cooking & still getting used to it. The stovetop pressure I received last week has been a bit of a challenge to use but it actually cooperated wonderfully today while making your recipe!
    Thanks so much for such a great recipe.

    • Barbara Schieving says

      Hi Arlene – I’m so glad the cheesecakes turned out wonderfully even in your temperamental stove top pressure cooker. Thanks for letting me know you enjoyed the recipe.

      • Andria says

        Wow, Love all of your recipes so far, that I have seen, was lucky enough to get a pressure cooker last year and since then have purchased quite a few as gifts. am definitely going to try this cheesecake recipe out thanks so much for helping and inspiring us newbies:-)

  6. Neetha says

    Hi Barbara,

    Love the idea of making a cheesecake in a pressure cooker. My worry is won’t the water boil and seep inside the spring form pan. Please assure me that it won’t.

    • Barbara Schieving says

      Hi Neetha – the trivet keeps the pan up out of the water. If you get droplets on top, just use a corner of a paper towel to soak it up. It’s a great way to cook cheesecake.

  7. Lee says

    Have to try this. Recently purchased the Breville fast slow cooker.bonly tried one desert in it so far, a sticky date pudding that was slightly over done. Got to get used to getting my length of cooking time right.

    • Barbara Schieving says

      Hi Lee – I’ve been curious to learn more about the Breville. It gets very good review on Amazon. British puddings are on my list of things to try soon, and definitely more cheesecake flavors. Enjoy!

      • Lee says

        I have to say that I am really happy with it. I think the thing that I love best is that I can saute in it, then throw in the liquid and slow cook or pressure cook, or steam cook. I browned off a beef roast last weekend and then slow cooked and it was amazing. I used to be pretty lazy when it came to browning meats as the fat sprayed everywhere, but doing it in the same pot makes sense and saves time.
        The family is very happy because I made a Olive Garden style minestrone soup for lunch, total time to prepare, get up to pressure, cook and de-pressure, about 30 mins. It was delicious.

        I am going to try the cheesecake challenge. Am also thinking about pressure cooking a whole cabbage, then using those leaves and stuffing them. Not sure with what yet :)

  8. Susan Martin says

    Nordic Ware 7″ cheesecake pan is the best to use and can be ordered from Amazon. It fits most 6 quart models. I think for the crust you can keep it simple by grinding up any type cookie, but I too prefer the pecan shortbread cookies. My next cheesecake I make using this base I will post here and I’ll be anxious to see what you think Barbara!

    • Barbara Schieving says

      Hi Susan – thanks for the feedback. Others have mentioned increasing the cooking time a few minutes help it set better. I may add a few minutes next time too. Pecan shortbread cookies sound like a perfect addition. I’ll look forward to your next cheesecake flavor!

  9. Susan Martin says

    This cheesecake base is the BESTmix that I have found that works in my electric pressure cooker! I cooked mine for 20 minutes, and it seems to set better. Three eggs are too much, and I think that it is the 1/4 cup of sour cream that makes it more New York Style. The lemon curd was fabulous! I’m glad that I made a double batch so I could freeze half. Time consuming but if you love lemon bars. . . I could have just eaten the lemon curd by itself. Nice and refreshing for summer. After using the zest from the lemon, I added bottle juice to make up the difference in the fresh squeezed lemon juice. 1 1/2 cups is a lot of lemons. Absolutely a 5 star recipe!

  10. says

    I’ve made a similar lemon cheesecake in my cuisinart pressure cooker and loved the results. I love my 7 inch Fat Daddio cheesecake pans. I was wondering did you cover your cheesecake? I did with mine according to the directions I had but noticed that the condensation that accumulated underneath the cover dripped on the beautiful cheesecake. Didn’t affect the flavor but I was more put out because of presentation purposes. Did you cover yours…if not did you have any trouble with water drops accumulating on top of the cheesecake without it? Excited to have more pressure cooker recipe…I love mine!

    • Barbara Schieving says

      Hi Debbie – no I didn’t cover mine and if you look closely at the pictures, you’ll see the top isn’t completely smooth, but I think the smoother texture you get baking it in the pressure cooker is worth a few bubbles on top. I definitely plan to post more pressure cooker cheesecake recipes. Glad to meet a fellow electric pressure cooker lover.

  11. Michelle says

    This looks amazing! I have some mini 4″ spring forms. I’d like to halve the recipe and use them for this for my husbands birthday. How long would you recommend cooking this if I do that? Can’t wait to try! :)

    • Barbara Schieving says

      Hi Michelle – the mini 4″ cheesecakes would be so fun cooked this way. My guess is 10 minutes cook time on high pressure. Please let me know how it goes. :)

      • Michelle says

        I wanted to report back and thank you again for the yummy recipe! The recipe above made three 4″ cheesecakes, which I wasn’t expecting. I improvised and made a Ritz cracker crust for the third (ha!) Not as good as the shortbread, but there was something nice about the sweet/salty combo. The next time I think I’ll halve the recipe and make 2 mini’s. They were so delicious, smooth and decadent!

          • Jacki says

            I tried the minis 4.5in. I used 1/2 recipe so the pans were 3/4 full- the first pan cooked 10 min HI/ natural release 10 min. The cake was wet, slightly unset in the middle but firmed up as it cooled. The second pan cooked 11 min Hi/ natural release 10 min, this cake was completely done. If using a full recipe/full pan 11-12 min cooking time with the 10 min natural release may be required.
            I have an electric Nesco, I don’t know if this makes a difference.
            I used Greek yogurt cream cheese and chocolate graham cracker crust.

  12. says

    Whoohoo! Just what I needed…a small and easy cheesecake recipe. I’ve been petrified to try making one the old fashioned way. My daughter loves plain cheesecake & is always wanting to buy the overly sweet ones from the supermarket. I’d rather make her a healthier option.

  13. Melissa says

    Just made this to take over my moms for Sunday lunch and it was great. Will probably add 2 minutes more in the cooker. I put it in the freezer to set because I didnt have 4 hours and it turned out great. Keep the recipes coming…

    • Barbara Schieving says

      Thanks Melissa – so glad you enjoyed it. Let me know if 2 minutes makes a difference and I’ll give it a try next time too.

  14. Erin R. says

    Whoa, whoa, whoa! Cheesecake in FIFTEEN MINUTES? I haven’t made the leap and bought a pressure cooker yet, but I keep reading your posts and working my way up to it. It really is incredible all the things that can be done and that most people wouldn’t know or think of. Thanks so much for continuing to educate us!

    Also, where did you get your meyer lemons? I think I saw them at Harmons once but they just don’t seem to be in any grocery stores around here.

    • Barbara Schieving says

      Thanks Erin – I’m so glad your’e enjoying my site. Pressure Cooking is easy to fall in love with. I did buy my Meyer Lemons at Harmons.

  15. Karen says

    Once again my sister, barbara shows her skills, not only does she do all the cooking and website, those pictures that make you want to have some right now are done by she and her husband, always so professional! I am wondering when she will send me my own pressure cooker?!?!

    • Barbara Schieving says

      Thanks sis! I’m not going to send you a pressure cooker, that way you’ll have to come visit to eat my treats.

    • Barbara Schieving says

      I haven’t use meyer lemons too much. I need to use them more. Such a great flavor, a little sweeter than lemons.

  16. says

    I recently got a pressure cooker, well in the last year that is. And I love it. been doing the standard beans, roasts, etc and my favorite hard boiled eggs. This one has inspired me to be a little more adventurous. I see a lemon cheesecake in my future!

    • Barbara Schieving says

      Hi Rhonda – glad I could inspire you. It was fun to try something new. You’re right about the hard boiled eggs. The pressure cooker is the best way to cook them.

  17. says

    Awesome post and photos Barbara! I think I will be making that for Valentines as well with friends coming for dinner. Trick is is need to find wheat free grahams or something to use for the crust as my guests are gf and we have gone wheat free as well. I will have to update the post with what I end up doing. Thanks for the link.

  18. Carol says

    Oh my………that looks so good. I’ll have to measure my springform pans to see if I have one that will fit in my stove-top pressure cooker-fingers crossed.

    Thanks Barbara-that is one gorgeous cheesecake!


    • Barbara Schieving says

      Thanks! I’ve not very familiar with substitutes for eggs, sorry. Come back and let me know if you make it. I’d love to hear what you substituted.

  19. says

    Barbara- I love your site. I’m so glad you live right down the street from my mom. I’ll sneak over and steal all your desserts 😉 haha jk, but I’m definitely going to try this for valentines day! What a wonderful recipe!