Triple Citrus Cheesecake
A simple and foolproof cheesecake made in the Instant Pot with fresh orange, lemon, and lime zest, offering a creamy texture and quick preparation without the hassle of traditional baking methods.
Ingredients
Crust
- 1 cup Graham cracker crumbs Can substitute with digestive biscuits.
- 1/4 cup Sugar Adjust according to taste.
- 1/3 cup Butter, melted For a richer crust.
Cheesecake Filling
- 16 oz Cream cheese, softened Must be at room temperature for best results.
- 3/4 cup Sugar Can be adjusted for sweetness preference.
- 3 large Eggs Room temperature is preferred.
- 1 tablespoon Fresh lemon zest Adds citrus flavor.
- 1 tablespoon Fresh lime zest Adds citrus flavor.
- 1 tablespoon Fresh orange zest Adds citrus flavor.
- 1 teaspoon Vanilla extract For enhanced flavor.
Toppings
- 1 cup Whipped cream Added right before serving.
- 1 cup Citrus slices For garnishing.
Instructions
Prepare the Crust
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed.
- Press the mixture into the bottom of a greased springform pan.
Make the Filling
- In a large bowl, blend cream cheese and sugar until smooth.
- Add eggs one at a time, mixing on low speed after each addition.
- Mix in lemon, lime, and orange zest along with vanilla extract until just combined.
Cook in Instant Pot
- Pour the cheesecake filling over the crust in the pan.
- Cover the pan with foil to prevent water from entering.
- Place the pan on the trivet in the Instant Pot and add water to the bottom of the pot.
- Seal the lid and cook on manual high pressure for 30 minutes.
- After cooking, let it naturally release pressure for 10-15 minutes.
Chill and Serve
- Remove the cheesecake from the pot and let it cool at room temperature.
- Refrigerate for at least 4 hours or overnight for best texture.
- Top with whipped cream and citrus slices right before serving.
Notes
Use fresh citrus zest for maximum flavor. Avoid overmixing to prevent air bubbles. Chill cheesecake overnight for best results.