Triple Citrus Cheesecake (Lemon, Lime & Orange)
A creamy cheesecake infused with the bright flavors of lemon, lime, and orange, made effortlessly in an Instant Pot.
Ingredients
For the Crust
- 1 cup Graham cracker crumbs Can substitute with digestive biscuits
- 1/4 cup Sugar
- 1/2 cup Unsalted butter, melted
For the Filling
- 3 packages Cream cheese (8 oz each) Softened
- 1 cup Sugar Adjust based on acidity preference
- 1/4 cup Sour cream
- 3 large Eggs Room temperature
- 1/4 cup Fresh lemon juice
- 1/4 cup Fresh lime juice
- 1/4 cup Fresh orange juice
- 2 teaspoons Lemon zest
- 2 teaspoons Lime zest
- 2 teaspoons Orange zest
Instructions
Preparation
- Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter in a bowl until combined.
- Press the mixture firmly into the bottom of a 7-inch springform pan.
- In a mixing bowl, beat the cream cheese until smooth.
- Add the sugar, sour cream, and mix until well combined.
- Add eggs one at a time, mixing after each addition until incorporated.
- Stir in lemon juice, lime juice, orange juice, and zests until smooth.
Cooking
- Pour the filling over the prepared crust.
- Cover the pan with aluminum foil to prevent condensation.
- Add 1 cup of water to the Instant Pot and place the cheesecake pan on the trivet.
- Seal the Instant Pot and cook on high pressure for 35 minutes.
- Allow natural release for 10 minutes before manually releasing the remaining pressure.
Cooling and Serving
- Remove the cheesecake and let it cool to room temperature.
- Chill in the refrigerator for at least 4 hours, preferably overnight.
- Carefully run a knife around the edge before unclipping the springform pan.
- Slice and serve chilled.
Notes
Ensure all ingredients are at room temperature for best mixing. Adjust sugar levels based on taste preference, especially if the citrus is very tart.