Instructions:
- Preheat the oven to 350°F. Grease a 7-inch springform pan.
- In a bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
- In a separate bowl, beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, and mix until well combined. Stir in the vanilla extract. Pour the filling over the crust.
- Place a trivet in the Instant Pot and pour in 1 cup of water. Carefully place the cheesecake on top of the trivet.
- Close the Instant Pot lid and set the pressure release valve to sealing. Press the “manual” button and set the timer for 30 minutes. Once the time is up, allow the pressure to release naturally for 10 minutes before releasing any remaining pressure.
- Carefully remove the cheesecake from the Instant Pot and let it cool to room temperature. Once cooled, refrigerate the cheesecake for at least 3 hours (or overnight) before slicing and serving.
You can also add fresh fruit or fruit preserves on top of the cheesecake before serving, or even a chocolate ganache to make it more delicious.
Please note that cooking time may vary depending on the size of the springform pan or the amount of ingredients you are using, so it’s important to check for doneness by inserting a toothpick in the center of the cheesecake and if it comes out clean, it’s done.
