If you’re looking for a light, summery dessert that’s custom-made for a warm day, then you’re in luck. This Lemon Cheesecake fits the bill perfectly. Keep things seasonal by topping this popular dessert with fresh berries—strawberries, blueberries, raspberries, or whatever you find for sale at your local farmstand.
• Hands-On Time: 10 minutes
• Cook Time: 30 minutes
1 For Crust: Grease a 7" springform pan and set aside.
2 Add vanilla wafers and almonds to a food processor. Pulse to combine. Add in melted butter and pulse to blend. Transfer crumb mixture to springform pan and press down along the bottom and about 1/3 of the way up the sides of the pan. Place a square of aluminum foil along the outside of the bottom of the pan and crimp up around the edges.
3 For Cheesecake Filling: With a hand blender or food processor, cream together cream cheese, sour cream, and sugar. Pulse until smooth. Slowly add eggs, lemon zest, lemon juice, and vanilla extract. Pulse for another 10 seconds. Scrape the bowl and pulse until batter is smooth.
4 Transfer the batter into springform pan.
5 Pour the water into the Instant Pot®. Insert the trivet. Set the springform pan on the trivet. Lock lid.
6 Press the Manual button and adjust time to 30 minutes. When the timer beeps, quick-release pressure until float valve drops and then unlock lid. Lift pan out of Instant Pot®. Let cool at room temperature for 10 minutes.
7 The cheesecake will be a little jiggly in the center. Refrigerate for a minimum of 2 hours to allow it to set. Release side pan and serve.