This easy to make Instant Pot Lemon Cheesecake is light and refreshing. It’s creamy, sweet, tart, and absolutely delicious, with a buttery Nilla wafer crust, a smooth and silky cheesecake center, and a tangy sour cream topping; this is a great dessert for any occasion.
Add vanilla wafers to a food processor and pulse to combine. Add melted butter. Pulse to blend. Transfer crumb mixture to prepared springform pan and press down along the bottom and about 1/3 of the way up the sides of the pan. Place a square of aluminum foil along the outside bottom of the pan and crimp up around the edges (this is to keep the water out and the cheesecake in).
Make filling:
With a hand mixer on low speed or stand mixer with paddle attachment on medium-low speed, cream together (mix) cream cheese, sugar, salt, lemon juice, and zest. Mix until just smooth. Add eggs, one at a time, mixing until just combined, about 15-20 seconds each. Scrape bowl and gently mix to combine.
Pour mixture over crust in springform pan. Gently tap the bottom of the pan on the counter to release any air bubbles trapped inside the cheesecake. Pop the bubbles with a form. Smooth the top of the cheesecake with an offset spatula.
Add water to the Instant Pot and insert the steam rack. Set the springform pan on the steam rack. Lock lid.
Press the Manual (High) or Pressure Cook button and adjust the time to 30 minutes. When the timer beeps, quick-release pressure until the float valve drops. Unlock the lid.
Lift the pan out of the pot, and let cool at room temperature 10 minutes. The cheesecake will be a little jiggly in the center. Refrigerate a minimum of two hours or overnight to allow it to set.
Make sour cream topping (if using):
Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cheesecake.
Serving:
Remove the cheesecake from the refrigerator, and place the cheesecake on a serving plate or cake platter. Remove the foil from the sides of the pan. Gently run a dull blade around the outside of the cheesecake, and release the sides of the pan.
Spread the top with the sour cream topping, if using.