Keyword all-purpose flour, Cheesecake, cream cheese, graham crackers
Prep Time 15minutes
Cook Time 6hours
Total Time 6hours15minutes
Servings 8
Calories 378kcal
Ingredients
1cupgraham crackerscrushed
3tbspbutter
pinchsalt
16ouncecream cheesesoftened
1/2cupgranulated sugar
1/4cupbrown sugar
1/4cupsour cream
1tbspflour, all purpose
1tspvanilla extractpure
1/4tspkosher salt
2egg
1/2tbsplemon zest
strawberry jamfor garnishing
Instructions
Take a bowl and add graham crackers, butter, and salt. Mix it until the mixture becomes smooth.
Grease the pan (that fits your Instant Pot) and spread the crust mixture on the bottom and up the side of the pan evenly, let it freeze for 20 minutes.
Take another bowl and mix sugar, cream cheese, sour cream and flour till it becomes fluffy.
Add salt, vanilla,eggs and lemon zest.
Beat until well combined and pour this batter on the top of the crust.
Pour 1½ cups of water into the Instant Pot and place the trivet in the bottom.
Place the pan on the trivet and cook at high pressure for 35 minutes.
Once done, let the pressure release naturally.
Remove the cake from the Instant Pot and let it cool for about 1 hour.
Pour the strawberry jam on top and refrigerate for 4 hours.