Instant Pot Cheesecake

Name: Instant Pot Cheesecake
Total time: 228
Yield: 8
Ingredients: 0.75 cup crushed graham crackers; 2 teaspoons white sugar; 1 teaspoon ground cinnamon; 3 tablespoons melted butter; 2 (8 ounce) packages cream cheese, at room temperature; 0.66666668653488 cup white sugar; 0.25 teaspoon kosher salt; 1 teaspoon vanilla extract; 1 lemon, zested; 2 eggs, at room temperature; 0.66666668653488 cup sour cream

Recipe by Shauna James Ahern from allrecipes.com

Dessert 4 Hr. 48 Mins.

Ingredients

8 servings

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0.75 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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2 (8 ounce) packages cream cheese, at room temperature
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0.66666668653488 cup white sugar

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0.25 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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0.66666668653488 cup sour cream

Instructions

Pulse graham crackers, 2 teaspoons white sugar, and cinnamon in a food processor. Pour in melted butter; pulse until fine crumbs form. Pat the crust into the bottom and 1 inch up the sides of a 6-inch springform pan. Put the pan in the freezer for 20 minutes.
Mix cream cheese in the bowl of a stand mixer on medium-low speed until aerated and creamy, about 4 minutes. Add 2/3 cup sugar and salt; mix for 4 minutes more. Add vanilla extract and lemon zest; mix batter for 1 minute more.
Crack 1 egg into the batter; mix for 1 minute. Add remaining egg; mix for 1 minute more. Stir in the sour cream; mix until it has disappeared into the batter, about 1 minute. Pour into the crust-lined pan. Make a loose tent over the pan with aluminum foil.
Pour 1 1/2 cups of water into the bottom of the Instant Pot; add the trivet. Lower the filled springform pan carefully into the Instant Pot. Lock the lid into place.
Choose the "Manual" setting; select high pressure. Set cook time for 40 minutes. When the timer goes off, allow pressure to naturally release for 18 minutes. Remove the lid. Check for doneness; edges should be set and the center should jiggle slightly when shaken.
Transfer the cheesecake to the refrigerator. Chill for at least 2 hours, preferably overnight.