A creamy and delicious cheesecake flavored with lemon juice and lemon zest and made quickly in the Instant Pot Pressure Cooker.
1 cup vanilla wafer crumbs
2 tablespoons granulated sugar
3 tablespoons butter melted
1 lb cream cheese room temperature
½ cup white sugar
¼ cup sour cream
1/4 cup lemon juice
1 teaspoon lemon zest
½ teaspoon vanilla extract
2 large eggs room temperature
In a large Ziploc bag, add vanilla wafers and crush into fine crumbs.
Measure out 1 cup of the crushed wafer and place in a medium size bowl. Add the butter and sugar and mix until well combined.
Press crumbs evenly/firmly into the bottom and half way up the sides of a 7″ springform pan. Place pan in the freezer until ready to use.
In a large mixing bowl, mix the cream cheese and sugar until smooth.
Add the sour cream, lemon juice and zest, and vanilla extract to the mixing bowl and blend until combined.
Add in eggs, one at a time, and mix just until combine. Do not overmix the batter or your cheesecake will turn out lumpy.
Instant Pot Instructions
Remove springform pan from the freezer and wrap the bottom portion with foil.
Pour the batter on top of the crust. Cover with top of the pan with a paper towel and then a piece of foil. Neither should be touching the batter.
Prepare a foil sling by taking an 18” strip of foil and folding it lengthwise 2-3 times, set aside. You will use this to lower and remove the pan in and out of the Instant Pot.
Pour 1 cup of water into the pressure cooker and place the trivet in the bottom. Carefully center the springform pan on top of the foil strip and lower it onto the trivet. Fold the foil strips down so that they do not interfere with closing the lid.
Lock the lid in place with the vent in the sealing position. Pressure Cook/ Manual on High Pressure and set the timer for 35 minutes.
When the cooking time expires, turn off pressure cooker and allow for a natural pressure release for 10 minutes. Then quick pressure release any remaining pressure.
Immediately remove the cheesecake from the Instant Pot by pulling up on the foil sling.
Set on a wire rack to cool. Remove the foil and paper towel from the top of the pan. If a little water is sitting on top of the cheesecake, carefully blot it with a paper towel.
When cheesecake is completely cooled, cover it with plastic wrap and cool at least 4 hours before slicing.
Top with lemon curd, candied slices of lemon or meringue topping