Lemon Raspberry Cheesecake


  • 3½ oz (100 g) ground cookies
  • ⅓ cup (70 g) melted butter
  • 8 oz ( 227 g) cream cheese, softened
  • 1 14 oz/400 g can sweetened condensed milk
  • 5.3 oz (150 g) plain greek yogurt
  • ½ cup lemon juice lemon zest is also an option
  • 3 eggs
  • Raspberry sauce or jam for the topping
  • Mix the cookies with the butter, then transfer to a 7.5” (19 cm) mold or one that fits inside the pot. Press the mixture evenly into the bottom of the mold. You can use the Instant Pot removable round bake pan for this.
  • Beat the cream cheese until creamy. Add the condensed milk, yogurt, and integrate well. Add the lemon juice, mix, and then add the eggs.
  • Put the mixture in a bowl and wrap tightly with aluminum foil.
  • Place 1½ cups water in the Instant Pot® inner pot, then place the rack in the water and put the mold on the rack.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 35 Minutes.
  • When done cooking, allow the Instant Pot® to release the steam naturally for 20 minutes. Then press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid and remove the rack with the pan.
  • Let cheesecake rest until cooled, then refrigerate for at least 6 hours.
  • Top with raspberry sauce or jam.
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