The Instant Pot Desserts Cookbook. Williams Sonoma Test Kitchen

      16

      To make the crust, lightly spray a 7-inch springform pan with nonstick cooking spray. In a small bowl, stir together the graham cracker crumbs, sugar, and butter until a crumbly, evenly moistened mixture forms. Press the mixture evenly onto the bottom of the prepared pan, packing it tightly. Place the pan in the freezer while you make the filling, at least 15 minutes.

      To make the filling, in a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Add the sugar and beat until combined, stopping to scrape down the sides of the bowl as needed. Add the sour cream, eggs, vanilla, lemon juice, and salt and continue to beat on medium speed until smooth and creamy, about 1 minute. Pour into the prepared pan and smooth the top. Cover the pan with a paper towel and then with aluminum foil, crimping the edges.

      Pour the water into the Instant Pot®. Place the springform pan on the steam rack. Using the rack handles, lower the pan into the pot. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 36 minutes at high pressure.

      Let the steam release naturally for 15 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid and transfer the springform pan to a cooling rack. Remove the foil and paper towel and let the cheesecake cool for 30 minutes. Cover with plastic wrap and refrigerate for at least 3 hours or up to overnight.

      To serve, remove the pan sides and cut into wedges. Serve chilled, topped with whipped cream.

      Serves 8

      FOR THE CRUST

      1 cup graham cracker crumbs (9 whole crackers)

      2 tablespoons granulated sugar

      3 tablespoons unsalted butter, melted

      FOR THE FILLING

      2 packages (8 oz each) cream cheese, at room temperature

       cup granulatedsugar  sour cream 2 eggs, room temperature 2 teaspoonsvanilla extract 2 teaspoonslemon juice teaspoon kosher salt2 cups water

      Whipped cream, for serving

      Classic Cheesecake