Instant Pot Thai Bird Chilli Lemon Cheesecake
- 6 graham cracker sheets
- 2 tbsp butter
- 2 cups cookies, coconut macaroon
- 2 eggs
- 1/2 cup sugar
- 16 oz cream cheese
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 1/2 tbsp fresh lemon juice
- 1 1/2 tbsp red Thai bird chillies chopped
Select a cheesecake pan according to the size of an instant pot.
Mix butter, crackers and coconut macaroon, pulse in a food processor until it becomes a crumbling mixture.
Take a spring foam pan and grease the bottom with butter, spread the cookie mixture evenly on the bottom.
The mixture should be one inch high from the sides.
Beat the cream cheese, add the remaining contents to make a smooth and creamy mixture.
Pour the creamy mixture evenly on the crust.
Set the trivet in an instant pot and add 3 cups of water in it.
Cover the pan with aluminum foil and place on the trivet.
Cover with the lid and cook on manual “high” pressure for 15 minutes.
Release the pressure naturally and serve the cheese cake with whipped cream.
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