Pressure Cooker Meyer Lemon Cheesecake is a tartly sweet and dense New York Style Cheesecake.

Pressure Cooker Meyer Lemon Cheesecake

I love lemon everything. I love Cheesecake! I love my new, so turning it into a Pressure Cooker Meyer Lemon Cheesecake is a no brainer.

We are lucky to have dwarf Meyer Lemon trees. They are Native to China, but became popular in California in the 1990’s. They grow well in warm climates. The Meyer lemon fruit is yellow and rounder than a true lemon.

The skin is fragrant and thin, colored a deep yellow with a slight orange tint when ripe. Meyer lemons have a sweeter, less acidic flavor than the more common Lisbon or Eureka supermarket lemon varieties.

Before you get started making this Pressure Cooker Cheesecake, please read my article called Perfect Pressure Cooker Cheesecake Tips & Guide, so that your first cheesecake will be a success.

Cheesecake cooked in a Pressure Cooker is unbelievably smooth and creamy.

Cast of Ingredients for Pressure Cooker Meyer Lemon Cheesecake

I generally use Meyer Lemons when I make my Fool Proof Lemon Curd Recipe, but remember, while the Meyer Lemon is sweeter than a Eureka Lemon, the skin, however, is very thin and not good for zest. Many grocery stores will not stock the Meyer Lemon because of the delicacy of their thin skin, so if you don’t have Meyer Lemons in your area, just use Eureka Lemons, or whatever you can purchase local.

Photo courtesy of Lauren Deschamps

Some people like to make individual size cheesecakes using Mason Jars. If you would like to do that for this recipe, you will only need six Kerr Half Pint (8 oz) Mason Jars or 12 Ball 4 oz Mason Jars.

They can be made with or without crust. Just divide the crust (if using), filling and topping equally between each jar.

If you prefer a plain cheesecake, you might like my New York Cheesecake. Other yummy Cheesecakes to try are the Meyer Lemon Cheesecake, Blackberry Cheesecake, Cookies ‘N Creme Cheesecake, New York Cheesecake Style Vanilla Bean Cheesecake, Banana Pudding Cheesecake.

For a lighter cheesecake, try my Italian Ricotta Cheesecake or Italian Meyer Lemon Ricotta Cheesecake, which are 50% less calories. The Pressure Cooker Three Ingredient Japanese Cotton Cheesecake is a totally different take on a cheesecake.

For fun Holiday Mini 4 oz size Mason Jar Cheesecakes, check out my Red White and Blue Cheesecake Singles.

Add cookies and sugar into the bowl of a food processor. (If you want a Key Lime Cheesecake, use this same recipe, but substitute the Lemon for the Key Lime and add 1 more Tablespoon of sugar.)

If you don’t have a food processor, take a large baggie and put the cookies inside, seal it and take a rolling pin and crush the crackers. Pulse until small crumbs form.

Add melted butter and combine.

I prefer the 6″ Fat Daddio’s Push Pan, because clean up is so very easy, Others people prefer a Spring Form Pan. Grease your Cheesecake Pan and then press crumb mixture into pan using a Fox Run Tart Tamper or your fingers. Form a little border around the edge and slightly up the sides.

A tip for Pressure Cooker cheesecakes is that when pressing the crumbs into the cheesecake pan, don’t push them up too high on the sides.

You don’t want moisture to get into the crust. That will cause a gummy crust. It is helpful to put the pan with the crust into the freezer while preparing the filling.

Mix the cream cheese, sugar, peels, lemon juice together.

Add the eggs, one at a time and barely mix just to combine. You may see a little yellow in the mixture and that is okay. Like a one second pulse, if using a food processor.

See, Perfect Pressure Cooker Cheesecake Tips & Guide, so that your first cheesecake will be a success.

Fold the cream in just to combine.

Remember, use a lemon other than a Meyer Lemon for the zest. I use the zest from the Eureka Lemon, which is most often the ones you see in grocery stores

For grating the lemon, I like the Microplane Stainless Steel Zester, as it is stainless steel and has super sharp blades.

I like to loosely cover my Push Pan with a paper towel and a piece of foil, to eliminate water from landing on the cheesecake. If any moisture gets on the cake, just dab it off with a paper towel.

Pressure Cooker Guide Making & Using Foil Sling

Please see my article on Making and Using a Foil Sling in the Pressure Cooker.

It is cheap to make and you will find yourself using it all your Pot in Pot cooking. If you don’t want to make this Homemade Sling, you might prefer this Silicone Sling/ Vegetable Steamer which is a nice product.

Some people like to use Grafiti Bands Cross Style as they make it so easy to get pans and bowls in and out of the Pressure Cooker. The Grafiti Bands will hold the paper towel in place nicely, as well.

Lower Cheesecake into Pressure Cooker

Use your Homemade Sling to lower your pan into the Pressure Cooker.

The Pressure Cooker Meyer Lemon Cheesecake is done before the center of it is set. It will be a bit jiggly in the center and the sides will be slightly higher. Don’t feel the urge to cook longer or else the top will crack.

The heat that is trapped inside will continue to cook the center while the cheesecake cools. Wait about 10 minutes and then put a thin layer of the sour cream topping.

Let the Pressure Cooker Meyer Lemon Cheesecake sit on the counter for an hour and then loosely cover and place in the refrigerator.

How to remove Cheesecake from Push Pan

A Cheesecake desperately needs at least 12 hours in the refrigerator, so please, please, make your Cheesecake the day before you need it and let it set up properly in the refrigerator overnight.

Any jar that will fit into the opening of the Push Pan will work. Push down on the pan to reveal the yummy Pressure Cooker Meyer Lemon Cheesecake.

It will taste much, much, much, better. Really, I am not joking. Your Any jar that will fit into the opening of the Push Pan will work. Push down on the pan to reveal the Cheesecake will taste good on the same day, but will taste incredible the next day.

I use this LamsonSharp Chef’s Slotted Turner to remove the cheesecake to a plate. It’s super thin and fits easily between the Cheesecake and the base of the pan. It is not a good idea to cut the cheesecake on top of the Push Pan base, as it will scratch and sticking will become a problem.

The sour cream layer is typical of a true New York Cheesecake.

This Pressure Cooker Meyer Lemon Cheesecake freezes really well. I usually cut the cheesecake into slices and then put a piece of waxed paper between each slice. Then I freeze in a round container.

For gift giving, I use these Round Reditainers upside down, like a cake plate with a cover.

My Fool Proof Lemon Curd recipe is super easy and delicious. If you prefer to use the Pressure Cooker for the Curd, try my Pressure Cooker Easy Lemon Curd recipe. A little goes a long way.

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Pressure Cooker Meyer Lemon Cheesecake

Pressure Cooker Meyer Lemon Cheesecake

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