Instant Pot® Cheesecake
""Cheesecake? In a pressure cooker? You bet. A creamy cheesecake relies on beating lots of air into the batter before cooking it. It also requires steaming. When you bake a cheesecake in the oven, you also need to put a pot of hot water underneath the springform pan to ensure the top of the cheesecake does not crack. In an Instant Pot®, all you need is a little water and the trivet. The result is a decadent cheesecake with no fuss. Serve with fruit on top, such as ripe blackberries."..."
INGREDIENTS
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Crust:
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3/4 cup crushed graham crackers
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2 teaspoons white sugar
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1 teaspoon ground cinnamon
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3 tablespoons melted butter
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Batter:
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2 (8 ounce) packages cream cheese, at room temperature
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2/3 cup white sugar
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1/4 teaspoon kosher salt
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1 teaspoon vanilla extract
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1 lemon, zested
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2 eggs, at room temperature
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2/3 cup sour cream
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