Скачать или смотреть Instant Pot Lemon Cheese Cake

This cheesecake is a creamy delight with the zest of fresh lemon. The lemon flavor is perfectly paired with a smooth light cream cheese. Top it all of with lemon curd and fresh strawberries.

INGREDIENTS:
Crust:
o 1 ½ cups crushed Archway Lemon cookies or graham crackers
o 5 tablespoons melted unsalted butter
o 1/3 cup sugar

Cheesecake:

o 16oz cream cheese (at room temperature)
o ½ cup granulated sugar
o 2 eggs
o ½ cup sour cream
o 2 tablespoons all-purpose flour
o Zest of 2 lemons
o Juice of one lemon




INSTRUCTIONS:

1. Place lemon cookies into a zip lock bag, close tightly. Using a rolling pen or the back of your hand press down, crushing the cookies. The cookies should be a crumb like texture and size. Place crushed cookies into a bowl. Add in melted butter and sugar. Mix until crumbs start to come together. Pour into a 6 inch springform pan, press into pan with a glass or small measuring cup. Refrigerate for 20 minutes.
2. In a large mixing bowl blend cream cheese, until smooth. Add in sugar and mix to combine. Now add in sour cream, eggs and lemon zest, and mix on medium until combined. Add flour and mix to combine.
3. Pour cheesecake batter into the springform pan. Cover top of pan tightly with foil. Place 1 cup of water into your instant pot, then place cheese cake into instant pot. Set your instant pot to bake, cheesecake setting for 30 minutes. After the timer goes off, do not open your instant pot, let the steam release naturally for an additional 25 minutes.
4. Remove the cheesecake from the instant pot, let cool for 30 minutes, remove pan and refrigerate for 4 hours or overnight for best results.