Instant Pot Cheesecake


For The Crust

 3/4 cup of graham cracker crumbs 1 TBSP granulated sugar 3 TBSP unsalted butter, melted 2 tsp neutral oil, for pan

In food processor pulse graham crumbs, sugar, and butter. Press into bottom of pan and up sides about 1 inch. Wrap bottom and sides of pan in foil.

Brush oil in a 6" springform pan.

For The Filling

2 8oz packages of Cream Cheese, at room temp 2/3 cup sugar 2 large eggs, at room temp 2 tsp vanilla bean paste (or extract) zest of 1 lemon 1/4 cup heavy whipping cream, at room temp.

Beat cream cheese with electric mixer  for about 15 sec. to break it up. Slowly add in sugar then eggs one at a time. Beat in vanilla, lemon zest, and  whipping cream, don't over-beat.

For The Filling

Place the metal trivet in the bottom  of your Instant Pot Mini 3-quart machine.  Add 1 1/2 cups of water. It should just barely touch the  bottom of the trivet.

Carefully lower springform pan into the Instant Pot, smoothing the foil around the pan to make it fit. Once the pan is in, pour cheesecake filling carefully into the pan. It comes above the crust.

Lock the lid in place, and turn valve to ‘SEALING.’ Press ‘PRESSURE COOK’ and make sure it’s on HIGH. Enter 27 minutes, and make sure ‘KEEP WARM’ is off.

Cook for 27 min. Once timer goes off, let it naturally pressure release for 20 min.  After release, remove lid and let cool in Instant Pot until cool enough for you to lift it out, about 1 hour.

Strawberry Sauce:  Slice 1/2c strawberries, and toss with  1 TBSP strawberry jam and 1 TBSP sugar.  When glossy and soft, spoon atop cheesecake and serve.

Chill for at least 8 hrs before serving.