White Chocolate Cheesecake with a fresh burst of tart lemon has me feelin’ all the happy spring time feels! And guess what, this cheesecake has a magic trick included too! Read on!
This White Chocolate Lemon Bar Cheesecake was part of an Instant Pot Easter Blog Hop. If you are interested, see more traditional Easter recipes below.
For years I’ve always been in charge of bringing the dessert. Since going sugar free, I’ve left the treat making up to others. But upon hearing my daughter explain to my son that I wasn’t a real chef because I didn’t know how to make desserts . . . I decided it was time for this former dessert queen to make an appearance. Hello White Chocolate Lemon Bar Cheesecake and Goodbye to any outrageous claims about mama not being a real chef.
This dessert has disappointed NO ONE! In a world that favors chocolate 5 to 1 (I made that up), this lemon cheesecake knocked it out of the park again and again to everyone I tested it on. Rave reviews every single time. Even my nauseous pregnant sister told me it was incredible going down and up . . . too much info?
I made this cake 7 times in 2 weeks to make sure it would be consistent. Cuz guess what? This cake is magic, and I had to make sure it could perform it’s trick consistently each time. What’s the trick? I call it the Magical Switheroo trick. Here’s how it goes down.
For the lemon layer I whipped up a lemon bar filling and poured it over top of the cheesecake layer thinking it would remain on top. But it does something even better! Half of the lemon mixture stays on top for a pretty, marbled, hint of lemon flavor. The other half sinks to the the bottom of the cheesecake and forms a strong punch of sweet tart lemon on top of the crust. So essentially it’s a lemon bar and cheesecake all in one! That’s the magic trick ya’ll and it’s gonna blow your mind with its taste!
My lemon lovin’ mama demanded even more lemon flavor which is why I added the Lemon Yogurt Sauce on top. Also, one of the 7 cheesecakes cracked on top and I needed something to cover it up. This lead to a very tasty solution that really takes this next level cake to even the next level.
I dare say you will not disappoint a single soul with this cheesecake. I received comments such as, “I don’t even like cheesecake and this is my new favorite dessert” “I would take this over chocolate any day!” “The only thing wrong with this cake is that there isn’t more of it” “I want this for my birthday every year”. Then, of course, there were the nonverbal signs such as eyes rolling back in heads, big smiles and head bobs (love that sign), and the classic – race to the last slice – sign.
It really is that good.
Couple notes to ensure success:
First
You’ll need a springform pan that is a true 7 – 8 inches. I used my 7 inch Nordic Ware pan (which actually only measures to be 6 inches on the inside of the pan) for 5 of the tries and it overflowed slightly on 2 of them. I may have over-beat the batter, but to be safe, I’m going to suggest you use one that measures a true 7-8 inches. I love this 7 inch pan with the taller ring. If all you have is a smaller pan, you could simply pour some of the batter into a ramekin or small mason jar to make a mini cheesecake for another day.
Second
In the directions below, I write to pour the cheesecake mixture into the crust then place it back in the freezer while you make the lemon mixture. This is an important step because it’s the magic that allows half of the lemon to sink to the bottom and the other half to stay on top.
Third
If you don’t want to bother with making the Lemon Yogurt Sauce for the topping, simply dust it with powdered sugar for a traditional lemon bar look.
Finally
I’ve become a big fan of mixing my cheesecake batter in a food processor. It seems to do a great job at mixing everything well without over-beating the eggs. Directions for that are within the recipe.
Enjoy this dreamy White Chocolate Lemon Bar Cheesecake and let me know just how many smiles and head bobs you get with this beauty.
Other TIDBITS recipes that would be great for Easter are this “Smoked” Ham, White Chocolate Raspberry Cheesecake, Whole Wheat Crusty Bread, or Strawberry Lemon Poppyseed Breakfast Cake
Tools used to make Instant Pot Pressure Cooker White Chocolate Lemon Bar Cheesecake
Instant Pot or
7 inch Extra High Springform Pan
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PrintPressure Cooker White Chocolate Lemon Bar Cheesecake AKA Magical Switcheroo Cheesecake
White Chocolate Cheesecake with a fresh burst of tart lemon has me feelin’ all the happy spring time feels! And guess what, this cheesecake has a magic trick included too! Read on!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 70 minutes plus chill time
- Yield: 6-8 servings
- Category: Dessert
- Method: Pressure cooker
- Cuisine: American
Ingredients
For the Crust
- 1 cup vanilla wafer cookie crumbs
- 3 tablespoons butter, melted
For the Cheesecake Filling
- 4 ounces white chocolate
- 16 ounces cream cheese, room temperature
- 1/2 cup sugar
- 1/4 cup 2% greek yogurt
- 1 tablespoon all purpose flour
- 1 teaspoon vanilla extract
- 2 eggs, room temperature
For the Lemon Layer
- 2 eggs
- 3/4 cup sugar
- zest of 2 lemons
- 1/3 cup fresh squeezed lemon juice (about 2 lemons)
- 1/4 cup all purpose flour
For the Lemon Yogurt Sauce
- 3/4 cup 2% greek yogurt
- juice of 1 lemon
- 1/4 cup powdered sugar (add 1-2 more tablespoons if you want it sweeter)
- 1 – 2 tablespoons of milk if needed to thin the sauce
Instructions
- Spray a 7 or 8 inch spring form pan with nonstick cooking spray (A pan smaller than a true 7 inches may overflow while cooking, see note on pans below).
- Stir cookie crumbs and melted butter together and press evenly across the bottom of the pan. Place in the freezer to set.
- Chop white chocolate into small pieces. Microwave in a microwave safe bowl for 30 seconds and stir. Heat for another 30 seconds if needed. Stir until the chocolate is smooth. This can also be done on the stove top in a saute pan. Set aside.
- In a mixing bowl mix cream cheese and sugar at medium speed until smooth (see note below for food processor directions). Blend in yogurt, flour, and vanilla. Mix in eggs one at a time just until blended; don’t over mix. Pour in melted white chocolate and lightly mix until fully incorporated.
- Remove the pan from the freezer and fill with the cheesecake mixture. Return pan to the freezer while you prepare the lemon layer.
- To make the lemon layer, add eggs, sugar, lemon zest, and lemon juice to a small bowl and whisk until smooth. Add flour and whisk to incorporate. Set aside.
- Add 1 1/2 cups of water to the pressure cooker pot and place trivet inside. Using a tinfoil sling, carefully lower the prepared pan onto the trivet. Pour the lemon mixture carefully over the cheesecake mixture, pouring from the edges of the pan then towards the middle. Using a toothpick, LIGHLTY swirl the mixtures – 2 swirls through is plenty. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 40 minutes.
- While cheesecake is cooking, prepare the Lemon Yogurt Sauce by combining all of the ingredients in a small bowl. Cover and place in the refrigerator for after the cheesecake is completely chilled.
- When pressure cooking is complete, unplug the pressure cooker and use a 15 minute natural release and then release any remaining pressure. Remove cheesecake and check the cheesecake to see if the middle is set. If not, cook the cheesecake an additional 5 minutes. Use the corner of a paper towel to soak up any water on top of the cheesecake.
- Place the springform pan on a wire rack to cool. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.
- Note: I like to take the ring off the pan before I place it in the refrigerator because I feel like it prevents the crust from being too soft, but some people think this might allow the cheesecake to crack as it chills. You decide!
- Refrigerate until ready to serve. Top with Lemon Yogurt Sauce, garnish with pretty lemon slices, and serve!
Notes
- I love making cheesecake batter in my food processor. Use it in place of the hand mixer. When you add the eggs, do 3-4 quick pulses, then add the white chocolate and do another 3 quick pulses. Stir with a spatula a few more times to make sure the edges and sides are all mixed in.
- Pan size is important here. My 7 inch Nordic Ware Pan is actually 6 inches on the inside. 2 of the 5 times I made it in this pan, the lemon custard overflowed a little. This 7 inch pan will work well and an 8 inch pan is great if you have an 8 quart pressure cooker
Nutrition
- Serving Size: 1 of 8 servings
- Calories: 259
- Sugar: 22.4g
- Sodium: 124mg
- Fat: 15.2g
- Carbohydrates: 26.5g
- Fiber: 0.2g
- Protein: 5.2g
Keywords: instant pot cheesecake, pressure cooker dessert, lemon dessert
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This looks FABULOUS – I love lemon bars and my family loves cheesecake. Best of both worlds!!! Can’t wait to try your switcharoo. Wonder how this would work in mason jars….. hmmmmmm……
Nicole, I think that would be amazing actually! I’m gonna have to try this in mini cheesecake form! I knew I bought the mini springforms a year ago for a reason 😉
SWOON……oh Marci that cheesecake looks so dreamy. My daughter is having Easter brunch…I think I just found what I’ll bring-well one of the things. We both love lemon bars….this will be perfect! Thanks so much! Oh and I always used to stress about my cheesecakes cracking and looking not-so-pretty. I’m slowly getting over that-and use it as a very good reason to try a new topping recipe. That’s my story and I’m stickin’ to it! 🙂
Carol, this would be perfect for that! It will be an absolute hit! Let me know how it goes if you make it. And I agree, a cracked cheesecake is just as yummy as an un-cracked cheesecake 🙂
This looks decadent, but tell me, since you gave up sugar and this has sugar in it, did you try it? If not, how did you resist and if you did try it, how do you refrain from more sugar?
–Karen, the sugar addict
Karen, well hello inquisitive sugar addict. To be completely honest, I had 1 bite of the 7 cheesecakes I made. Going 4 years without sugar makes it easy to not be tempted. Even after 1 bite, I knew it was amazing, but it was so overwhelmingly sweet for what I was used to that I really didn’t want anymore. It’s a major palate change from the sugar addict I was 4 years ago and it gives me a sense of freedom that I absolutely love. I could go on forever about it! But I have lots of friends and family who are more than willing to do my dessert testing for me. My husband considers himself an expert and is my go to when it comes to creating sweets. My body never responded well to sweets even 4 years ago and my reaction to it now is even more intense, so that makes it easy to be happy without it. But don’t you worry, dark dark chocolate remains in my life 🙂
ha ha! Well, so happy to hear that you have some willing taste testers or I might have to avail myself to be in your service! Dark chocolate is a decadent treat that I also enjoy–I am also working on going sugar-free, though I did succumb over St. Paddy’s Day–back on the wagon again.
Karen, You’re so selfless ;). It’s not easy at first, but then it’s a breeze!
ha ha! I know! Shamefully so!
This cheesecake is calling my name! I wish I had a slice right now!
Anna, It was loved by everyone that tasted it, which doesn’t always happen around here. Make it for Easter!
Do I understand in the instructions that you DO NOT have to cover the cheesecake with foil while it is in the IP?
Chris, That’s correct, no need to cover it.
Hi Marci, could you use sour cream in place of Greek yogurt in the cheesecake and the yogurt topping or do you feel it would change the consistency and taste?
Jody, I know it would work great in the cheesecake, but I’m not sure about the topping. It might be a bit more tangy, might need a little extra sugar.
Thank you. I’ll try as the recipe is and not tell my family it’s made with Greek yogurt. Can’t wait to try the recipe!
Jody, Haha! They’ll never know 🙂
In what form do you buy the white chocolate? Thanks!!
Meg, I use baking chocolate like Bakers or Ghirardelli. Happy Easter!
Thanks, Marci! I ended up using white chocolate chips. It’s in the fridge, crossing my fingers!!
Marci I made this and it was good but I had no top layer like you have…all went to the bottom ..
also my topping was fairly runny. I used a large lemon I suppose too much liquid?
Thank you!
Stephanie, I barely, barely swirl mine. Did it taste like lemon still on top? Yes, probably too much lemon juice, just add some extra powdered sugar to it next time.
2 questions:
1. What type of white chocolate do you use?
2. Is this unflavored (plain) greek yogurt?
Alison, I use baking chocolate bars like Ghirardelli or Bakers. And yes I use plain greek yogurt but vanilla would probably work too. Enjoy it!
Hey! I have failed at finding a spring form or cake pan to fit inside my IP. I have purchased all of the ingredients bc this looks amazing! Do you happen to know the bake time and temp in the oven for this cheesecake?! Thanks!
Pam, I haven’t done it in the oven! Infact, I never really made cheesecake before the pressure cooker. I’m sure you could search a few oven recipes and get an idea. Sorry I can’t help you much on this one.