(Makes 4)


370 g   cream cheese at room temp

100 g   castor sugar

2          eggs

150 ml cream

            Zest of 1 small lemon

5 ml     vanilla extract

            Pinch of salt

20 g     flour


2          eggs

1          egg yolk

110 g   castor sugar

            Zest of 1 lemon

60 ml   lemon juice

70 g     butter, melted


            Lemon curd and whipped cream

            Icing sugar to dust


  • To make the lemon curd in your Instant Pot: whisk the eggs, egg yolk, sugar, lemon rind, lemon juice and butter together in a heat resistant glass bowl. Pour 1 cup of water into the Instant Pot and place a trivet/rack in the pot. Cover the bowl tightly with foil and place bowl on the trivet.
  • Seal the Instant Pot lid and pressure cook at high pressure for 3 minutes then naturally release for 10 minutes. Carefully remove and strain through a fine sieve. Cover with plastic wrap and place in the fridge to chill.
  • Preheat both the Vortex Dual Air fryer ovens to 200°C. Grease 4 X 10 cm tart tins well and line with baking paper.
  • Use an electric mixer to beat the cream cheese and sugar in a bowl until the sugar dissolves and the mixture is very smooth. Add the eggs, 1 at a time, beating well after each addition.
  • With the motor running, gradually add the cream, lemon rind, vanilla and salt and beat to combine.
  • Sift flour over the cream cheese mixture. Beat on low speed until smooth. Spoon over one-third of the lemon curd and use a large metal spoon to gently marble.
  • Spoon the cream cheese mixture into the prepared tart tins. Spoon over some of the remaining lemon curd and use a knife to gently marble. Bake for 10 mins or until the cheesecake is golden brown and puffed. Set aside to cool completely. Place in the fridge to cool completely
  • Drizzle cheesecakes with the remaining lemon curd and top with cream mixture.

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