Instant Pot Spicy Jelly Lemon Cheesecake
- 6 sheets Graham cracker
- 2 cups coconut macaroon cookies
- 2 tbsp butter
- 16 ounce cream cheese
- 1/2 cup white sugar
- 2 small eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1½ tbsp lemon juice
Take a cheesecake pan according to the size of your instant pot.
Take a blender and add butter, macaroons and graham crackers.
Blend until a crumbled mixture is formed.
Grease the pan and add crumbled mixture in it evenly.
Take a bowl and add left over ingredients and mix well.
Pour this mixture on the crust.
Add 3 cups of water in the instant pot and place trivet in the instant pot.
Cover cheesecake with foil and place it on the trivet.
Lock the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 15 minutes, release the pressure naturally through steam vent.
Open the lid and remove the cheesecake.
Let it cool down and serve.