For this recipe, you need:-Cream cheese-Heavy cream-Sour cream-Large eggs-White granulated sugar-Vanilla extract-Meyer lemon juice-Meyer lemon zest-Cornstarch
Here's What You Need
For the crust:-Graham cracker crumbs-White granulated sugar-Ground cinnamon-Melted unsalted butterFor the topping:-Meyer lemon zest-Meyer lemon slices-Whipped cream
STEP 1
Start by spraying a 7x3 springform pan with cooking spray and set it aside. Then, mix the crust ingredients in a bowl. Press the crust into the pan and freeze for 20 minutes.
STEP 2
Now, beat the cream cheese until fluffy on medium low. Then, add the cornstarch and sugar and continue beating until well combined. Add eggs and beat until it is thoroughly mixed.
STEP 3
Next, add lime juice and zest, cream, sour cream, and vanilla and beat until just combined. Remove crust and pour batter into the pan and cover with foil.
STEP 4
After, put the trivet in your instant pot and add water. then, place the cheesecake on top of the trivet and cook on high for 40 to 45 minutes.
STEP 5
After, release pressure naturally for 20 to 30 minutes. Then, open the pot and move the cheesecake to a cooling rack for one hour before running a knife along the edges.
STEP 6
Finally, move cheesecake to the fridge to chill for 6 to 12 hours. After it is set, serve with lemon slices and whipped cream on top.