For this recipe, you need:-Cream cheese-Strawberry Jell-O-Seedless strawberry jam-White granulated sugar-Large eggs-Vanilla extract-Sour cream-Lemon juice-Lemon zest-Cornstarch
Here's What You Need
For the crust:-Graham cracker crumbs-White granulated sugar-Ground cinnamon-Melted butterFor the topping:-Fresh strawberries-Whipped cream
STEP 1
To begin, coat a 7x3-inch springform pan in cooking spray and set it aside. Then, mix all of the crust ingredients in a large bowl until it is thoroughly combined.
STEP 2
Now, press the crust into the pan with a glass or your fingers. Try to line the sides up halfway to the top of the pan edges. Freeze for 20 to 30 minutes.
STEP 3
After, beat the cream cheese until light and fluffy. Then, add the cornstarch and sugar, beating while scraping the sides of the bowl. Add eggs and mix well.
STEP 4
Next, mix in the Jell-O, jam, sour cream, vanilla, lemon juice, and lemon zest. Beat until just combined. Spoon the mixture onto the crust and cover with foil.
STEP 5
Now, put a trivet into your instant pot and add water. Place the cheesecake on the trivet and cook for 35 to 40 minutes. Remove and let it cool for one hour before running a knife along the edges.
STEP 6
After, move the cheesecake to the fridge and let it chill for at least 6 hours or overnight. Finally, serve your cheesecake with whipped cream and fresh strawberries on top.