1-First Step: Prepare the Pan and Crust Lightly brush the inside of a 6-inch springform pan that’s about 3 inches deep with the 2 teaspoons of neutral oil, covering the sides and bottom to prevent sticking. Wrap the pan tightly with foil to keep out any steam leaks during cooking. Next, pulse the 7 graham cracker sheets in a food processor or crush them manually until you have fine crumbs, then mix in 1 tablespoon granulated sugar and 3 tablespoons melted unsalted butter. Press this mixture firmly into the pan’s bottom and about 1 inch up the sides to form a solid base.

2-Second Step: Make the Filling Beat the two 8-ounce packages of softened full-fat cream cheese for about 15 seconds until it’s smooth and free of lumps. Slowly add 2/3 cup granulated sugar while continuing to mix, then incorporate the 2 large brown eggs one at a time, blending gently to avoid introducing air bubbles that could affect the texture. Stir in 2 teaspoons vanilla bean paste or vanilla extract, the zest of 1 lemon, and 1/4 cup heavy whipping cream just until everything combines evenly, then pour this filling into the prepared crust.

3-Third Step: Set Up the Instant Pot Place a metal trivet inside your Instant Pot and add 1 1/2 cups water to create the necessary pressure. Lower the wrapped springform pan onto the trivet carefully, ensuring it’s stable. Secure the lid on the Instant Pot and set the valve to sealing, then pressure cook on high for 27 minutes with the keep warm function turned off for precise cooking.

4-Fourth Step: Handle the Pressure Release and Cooling After cooking, allow for a natural pressure release for at least 20 minutes to help the cheesecake set without cracking. Once the pressure has released, remove the lid and let the cheesecake cool inside the Instant Pot for about 1 hour to gradually bring down the temperature. Finally, transfer it to the fridge and chill for at least 8 hours overnight works best to achieve that perfect firm texture.

5-Fifth Step: Add the Optional Topping and Serve For a fresh finish, toss 1/2 cup sliced strawberries with 1 tablespoon granulated sugar and 1 tablespoon strawberry or apricot jam in a bowl until the mixture is glossy. Spoon this over the chilled cheesecake just before serving to add a burst of flavor. This step takes only a minute but makes the dessert look and taste amazing, ready for your family to enjoy.