Delicious and easy Instant Pot Lemon Cheesecake. You’ll love every bite with the lemon curd topping, sour and sweet taste of lemon cheesecake and crunchy graham cracker crust. The perfect spring dessert.
Line a 8-inch round springform pan with parchment paper and spray with pam baking spray.
Using a large mixing bowl, mix together the graham cracker crumbs, sugar and melted butter until combined.
Press the graham cracker mixture into the springform pan and place into the freezer until ready for use.
Using a large mixing bowl, beat the cream cheese and sugar until combined and smooth. Then add in the sour cream, lemon juice, lemon zest and vanilla extract until combined.
Beat in the eggs, one at a time until combined after each egg.
Remove the springform pan from the freezer and wrap the bottom with foil.
Pour the cheesecake mixture into the crust and cover with foil.
Pour 1 C of water into the pot and place a trivet inside. Place the cheesecake onto the trivet and place the lid on, locking in place.
Press the cook/manual high pressure button and set the timer for 35 minutes. When the timer beeps, turn off and allow for a natural release for 15 minutes.
Remove the lid and dab away any moisture on the foil. Remove cheesecake from the pot and place onto a wire rack and allow to cool completely.
Place into the fridge overnight (or for at least 3 hours).
Top with Lemon Curd and fresh homemade whipped cream and serve!