16ozcream cheese2 8 oz packages softened at room temperature
1/2cupgranulated sugar
2largeeggsat room temperature
1/4cupsour cream
3Tbspall-purpose floursifted
1Tbsplemon juice
2tsplemon zest
1tspvanilla extract
2cupswaterfor the bottom of the instant pot
Topping
1cuplemon curd
Instructions
Pour 1 1/2 cups of water into the bottom of your Instant Pot. Place the trivet into the bottom. Prepare your springform pan by placing a parchment round into the bottom or sheet of parchment paper cut to fit the bottom of the pan, set aside.
In a medium bowl, combine the graham cracker crumbs with the melted butter and granulated sugar until well combined.
Press the mixture tightly into the bottom of your prepared pan, use the back of a spoon or small cup to make sure it is packed in well (this helps prevent cracking). Place the crust into the freezer while you prepare the cheesecake filling.
In a large bowl with an electric mixer, combine the cream cheese and granulated sugar until creamy. Add the eggs in, one at a time, until combined. Blend in the sour cream, flour, vanilla, lemon juice, lemon zest and vanilla extract until just mixed in.
Remove the crust from the freezer and pour the cheesecake filling into the crust.
Use a small spatula or frosting knife to smooth out the top of the cheesecake. Wrap the pan tightly in a sheet of aluminum foil to prevent excess moisture from dripping onto the top of the cheesecake.
Lower the cheesecake onto the trivet inside of the Instant Pot. Close the lid and set the steam valve to seal.
Select manual high pressure for 30 minutes. After the cheesecake has finished cooking, allow the steam to naturally release.
Once all steam has left the Instant Pot, remove the cheesecake. Allow the cheesecake to cool down on the counter for 15 minutes before placing into the refrigerator to chill. Chill for at least 6 hours or overnight.
When ready to serve, remove the cheesecake from the springform pan and top with lemon curd. Slice the cheesecake and serve, enjoy!
Notes
Room temperature cream cheese and eggs produce the best results.
The cheesecake will be slightly jiggly after cooking and finish setting after being chilled.
Springform pans are recommended for easy release of the cheesecake. Use a warm butter knife to pull around the edges for the cheesecake if you’re having trouble releasing from the pan.