1-Step 1: Prepare Your Pan Start by brushing 2 teaspoons of neutral oil on the sides and bottom of a 6-inch springform pan. This step might seem minor, but it makes removing the finished cheesecake much easier. The oil creates a thin barrier between the crust and the metal, preventing any sticking during the chilling process. If you don’t have a springform pan, you can use a heat-safe container with straight sides, though removing the cheesecake will require more care. A springform pan with a removable bottom is worth the small investment for anyone who plans to make cheesecakes regularly.

2-Step 2: Create the Graham Cracker Crust Place 7 graham cracker sheets in a food processor and pulse until you have fine crumbs. Alternatively, use 3/4 cup of ready-made graham cracker crumbs to save time. Transfer the crumbs to a bowl and mix with 1 tablespoon of granulated sugar and 3 tablespoons of melted unsalted butter. Stir until all the crumbs are evenly moistened and the mixture resembles wet sand. Press the crumb mixture onto the bottom and up the sides of the prepared pan, going about 1 inch up the sides. Use the back of a measuring cup or your fingers to create an even, compact layer. A well-pressed crust holds together better when sliced and provides a sturdy foundation for the filling. Wrap the entire pan tightly in aluminum foil. This protective layer prevents water from seeping into your cheesecake during the pressure cooking process. Take care to press the foil tightly around the pan so it fits inside your pressure cooker without bunching up.

3-Step 3: Mix the Creamy Filling Place your room-temperature cream cheese in a mixing bowl and beat with an electric mixer for about 15 seconds until smooth. The key here is room temperature ingredients cold cream cheese creates lumps that are nearly impossible to smooth out later. Using room temperature cream cheese and eggs is essential for achieving that silky, professional texture. Gradually add 2/3 cup of granulated sugar while continuing to beat the mixture. This gradual addition helps the sugar dissolve completely and prevents graininess. Once the sugar is incorporated, add the 2 eggs one at a time, beating gently after each addition. Avoid over-beating at this stage, as incorporating too much air leads to cracks during cooling. Stir in 2 teaspoons of vanilla extract, the zest of 1 lemon, and 1/4 cup of room-temperature heavy whipping cream. Mix just until combined a few seconds with the mixer on low speed is plenty. Over-mixing at any point after adding eggs introduces air bubbles that can cause your cheesecake to puff up and then collapse, resulting in a dense, sunken center.

4-Step 4: Set Up Your Pressure Cooker Place the metal trivet that came with your Instant Pot in the bottom of the cooker. Add 1 1/2 cups of water to create the steam necessary for pressure cooking. The water should come just to the bottom of the trivet, not above it. A 3-quart pressure cooker model works ideally for this recipe, though larger models work equally well. Carefully place your foil-wrapped springform pan on the trivet. The pan should sit level and stable. Pour the cheesecake filling into the prepared crust, filling it to just below the rim of your crust line. Avoid overfilling, as the cheesecake will puff slightly during cooking.

5-Step 5: Cook Under Pressure Lock the lid on your pressure cooker and set the valve to the sealing position. Select pressure cook on high for 27 minutes, making sure the keep warm function is off. This precise timing ensures the cheesecake cooks through without becoming rubbery or overdone. After the cooking cycle completes, allow a natural pressure release for at least 20 minutes. This gradual pressure drop is crucial a quick release would cause the cheesecake to deflate and crack. The natural release allows the temperature to drop slowly, giving the proteins time to set gently. Once the pressure has fully released, carefully remove the lid. Your cheesecake should have a slight jiggle in the center, similar to a custard. This is normal and indicates proper doneness. The center will continue to firm up during chilling.

6-Step 6: Cool and Chill Properly Remove the lid and let the cheesecake cool for about 1 hour in the pot. This gradual cooling prevents the temperature shock that causes sinking and cracking. After an hour, carefully lift the springform pan out using the foil handles and transfer it to the refrigerator. Chill the cheesecake for at least 8 hours before serving. This extended chilling time isn’t optional it allows the flavors to develop and the texture to fully set. For the cleanest slices, chill for a full 24 hours and run a thin knife around the edges before releasing the springform ring.

7-Step 7: Add the Optional Strawberry Sauce While the cheesecake chills, you can prepare a simple strawberry sauce that adds freshness and visual appeal. Toss 1/2 cup of sliced strawberries with 1 tablespoon of granulated sugar and 1 tablespoon of strawberry or apricot jam. Let the mixture sit for about 5 minutes until the strawberries release their juices and become glossy. Spoon this mixture over individual slices just before serving rather than over the entire cheesecake. This approach prevents the crust from becoming soggy and allows each person to customize their topping amount.