Lemon-flavored Instant Pot Strawberry Cheesecake with strawberry Jell-o and jam is silky smooth and topped with fresh berries and whipped cream! An elegant, easy dessert!
– 1 1/2cupsgraham crackers crumb – 1tablespoonwhite granulated sugar – 1/2teaspoonground cinnamon – 5tablespoonsunsalted buttermelted – 16ouncescream cheeseat room temperature – 3/4cupwhite granulated sugar – 1tablespooncornstarch – 2large eggsat room temperature – 1/2cupstrawberry jamseedle – 1package strawberry Jell-O – 1/4cupsour cream – 1teaspoonvanilla extract – 1tablespoonlemon juice – 1tablespoonlemon zest – Whipped cream – Fresh strawberrie
Ingredients
Spray some nonstick spray on a 7x3-inch springform pan and set it away.Put all the crust ingredients in a big bowl and mix them together well.
Press the mixture into the springform pan that has been prepped.Try to press the crust into the pan and line the sides up with the middle of the pan's edges.Set it aside for 20 minutes or more.
On medium-low speed, beat the cream cheese in a big bowl with a hand mixer until it is light and fluffy.
After you add the sugar and cornflour, keep mixing until everything is well mixed. Clean the bowl's sides and bottom.
One egg at a time, beat in between each addition until everything is well mixed. Sour cream, honey, lemon juice, and lemon zest should be added. Mix just until it's all mixed.
Take the crust out of the freezer and pour the cheesecake batter into the pan that has been prepared.Put foil over the top.
In an Instant Pot with a capacity of 6 quarts, place a metal trivet and add 1 1/2 cups of water.It is important to carefully place the cheesecake pan on top of the trivet.
Make sure that the pressure is set to high and select the manual setting. Time should be set to 35 minutes. The cheesecake can be made denser by cooking it for forty minutes.
After cooking is complete and the Instant Pot makes a beeping sound, let the pressure out naturally for approximately twenty to thirty minutes.
Remove the cheesecake from the pot and place it on a cooling rack after carefully opening the pot. After it has cooled for one hour, you should then run a paring knife around the perimeter of the object.
Put the cheesecake in the refrigerator for at least six hours, or overnight, whichever comes first.Before serving, garnish the dish with whipped cream and additional fresh strawberries.
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