Instant Pot Recipe :: Lemon Cheesecake

One of the things that the girls and I are constantly doing during quarantine is baking. We love to bake. Today, I am sharing a quick but delicious receipt - Lemon cheesecake using your instant pot. There is no secret that I am obsessed with my Breville multi-cooker. It's a life saver. I use it multiple times a week and I am always looking for new recipes to try. This lemon cheesecake tastes amazing and so easy to make.
Ingredients:

• 2 blocks (16 oz) of cream cheese (room temperature)
• 1/4 cup of lemon juice
• 2 teaspoons of lemon zest
• 1 can of sweetened condensed milk
• 3 table spoons of heavy cream
• 3 table spoons of cornstarch
• 2 large eggs (room temperature)
• 1 store-bought graham cracker crust
• 1 7" spring-form pan

Directions:

• Combine cream cheese, lemon juice, corn starch, condensed milk, heavy cream
• Hand stir with a whisk until it's smooth
• Add 2 large eggs and stir until the eggs are completely incorporated
• Take the crust out of the aluminum form and crush it
• Pour the crushed graham cracker into your spring-form pan and press firmly onto the bottom
• Pour the batter mixture into your spring-form pan, place a piece of foil on top (this helps prevent steam getting on your cheesecake)
• Place 1.5 cups of water into the instant pot and place the trivet into it
• Place the spring-form pan on top of the trivet and seal the lid
• Set the instant pot for high pressure/manual for 40 minutes (natural release)
• Wait until the cheesecake completely cooled before removing it from the pan
• Top the cake with cool whip and you're done!

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Instant Pot Recipe :: Lemon Cheesecake