Zingy Lemon Cheesecake, made in minutes not hours using your Instant Pot. Perfect for any, picnic, dessert, and occasion.
Finely crush 1 sleeve of graham crackers.
Add 3 tbsp. granulated sugar and 1/4 cup melted butter.
Press firmly into the bottom of a 6" springform pan.
Place in the fridge.
Beat cream cheese until smooth.
Add in sugar, lemon zest, and lemon juice until smooth.
Add in eggs, beating well after each addition.
Add in 10 drops of lemon juice.
Pour into springform pan over graham cracker crust, leveling smooth.
Place trivet in the bottom of the Instant Pot bowl.
Add 1 cup water to the bowl.
Cover the springform pan with a single layer of paper towel.
Cover with a layer of tin foil, pressing all sides down snug.
Fold a 2 ft. layer of tin foil in half to make a sling. Placing the covered springform pan in the center, fold up sides of sling.
Using the sling, place springform pan in prepared Instant Pot bowl, folding the sling handles down.
Place the lid on the Instant Pot and secure.
Pressure valve in the Sealing position.
Manual on High pressure for 35 minutes.
Immediately release pressure when finished.
Using sling, remove springform pan from Instant Pot.
Remove foil and paper towel, discarding sling, foil, and towel.
Allow to rest on the countertop for 1-hour before placing in the fridge to set for 4-hours, if not overnight.