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Nutrition Facts
Serving Size 129 g
(Approx. 8 Servings)
Amount Per Serving
Calories 420 Calories From Fat 270
% Daily Value*
Total Fat 30 g 46%
Saturated Fat 17 g 85%
Trans Fat 0.5 g
Cholesterol 115 mg 38%
Sodium 290 mg 12%
Total Carbohydrate 29 g 10%
Dietary Fiber 0 g 0%
Sugars 18 g
Protein 8 g
Vitamin A 15% Iron 4%
Vitamin C 6% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Velvety Lemon Rosemary White Chocolate Cheesecake (Instant Pot)
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 h 5 m
8  People


Recipe makes 8 Servings

1 cup(s) Slaton Bakery Homemade Vanilla Wafers, crushed into fine crumbs, about 25 cookies
1/3 cup(s) sugar, divided use
1 medium lemon, juiced and zest, very finely grated
1 Tsp fresh rosemary leaves, very, very finely chopped
2 1/2 Tbsp salted butter, melted
16 Oz cream cheese, do not used reduced fat for this
1/2 cup(s) whole milk Greek yogurt
3 Oz white chocolate chips, melted
2 large eggs
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Place about 4 cups of water in the bottom of cooking pot of the Instant Pot. Place trivet in the water.
Grease a 7 inch spring form pan with a few short bursts of spray oil or butter.
In a bowl mix cookie crumbs, 1 tablespoon sugar, 1 teaspoon lemon zest, rosemary and melted butter together with a fork. Press into the bottom of prepared pan.
In a separate bowl add cream cheese, yogurt, white chocolate chips, remaining sugar, 1 teaspoon lemon juice, 1 teaspoon lemon zest and eggs. Beat with a hand mixer just until smooth.
Pour batter on top of crust and cover tightly with foil. Lower pan into Instant Pot. Set on manual setting and cook time for 45 minutes, do not use "Cake" setting for this recipe.
When cook time is complete, do not quick release pressure valve. Wait 15 minutes and then release pressure thru the quick release valve.
Remove pan from Instant Pot and remove foil. Allow to cool at room temperature. Run a knife around edge and loosen outer ring of spring form pan. Refrigerate until fully cool before serving.
Chef's Note: Serve with fresh raspberries and more lemon zest if desired.


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