Instant Pot No Knead Lemon Cheesecake Rolls are an ultimate lemon summer dessert. Filled with lemon cheesecake filling, topped with lemon cream cheese glaze | imagelicious.com #lemonrolls #lemoncheesecake #instantpotrecipes
Turn on the sauté function of your Instant Pot. Add the butter and just as the butter is halfway melted, turn the sauté function off, this will help control the temperature.
Wait to make sure that the butter has fully melted with the residual heat.
Add 1 tablespoon of sugar, milk, and mix.
IMPORTANT: Let the mixture cool to 105-110F (40-43C). It might take a few minutes. Alternatively, run the metal Instant Pot insert under some cold water. If the butter-milk mixture is too hot then it'll kill the yeast and if the mixture is too cool then the dough will not rise.
Add the yeast and wait for about 5-8 minutes until it foams.
Add the sour cream, lemon juice, lemon zest. Mix to incorporate.
Add the rest of the sugar, flour and salt, mix with a wooden spoon or a sturdy spatula until all the flour is mixed into the liquid. It might be easier to mix the dough by hand at this point.
Spread the dough over the bottom of Instant Pot. Close the lid on your Instant Pot, press the Yogurt function and change the timing for 1 hour.
After 1 hour, open the lid. The dough should be soft and slightly risen. It will not be doubled but will be fluffy and puffed up.
Make Lemon Cheesecake Filling
Combine the softened cream cheese and lemon curd in a large bowl and whip really well with a hand-mixer until smooth. Set aside.