1 cup graham cracker crumbs (regular or gluten free)
2 tablespoons sugar
4 tablespoons butter melted
2 – 8 ounce packages cream cheese – room temperature
1/2 cup sugar
1/4 cup all purpose flour ( or gluten free cup 4 cup )
2 eggs – room temperature
zest of one lemon
4 ounces lemon curd ( fresh or purchased)
1/4 cup sour cream
2 tablespoons limoncello
1 teaspoon vanilla
Sour Cream Layer
1/2 cup sour cream
2 teaspoons sugar
1 teaspoon vanilla
In a small bowl combine the graham cracker crumbs, sugar and melted butter. With a fork stir until well combined. Pat down in a 7 inch Instant Pot springform pan that the bottom is line with a piece of parchment. Press the crumbs about an inch up the side of the pan, and pat the bottom down firmly. Now place in the freezer as you prepare the filling.
Place the softened cream cheese in a mixing bowl. Beat well on medium speed until soft and creamy. Now add the sugar and the flour mix until well blended. Add the eggs one at a time, mixing well after each addition. Next you can add the lemon zest, lemon curd, limoncello, sour cream and vanilla. Beat until well combined.
Its time to get your springform pan out of the freezer, now pour your cheese filling in. Pour 1 1/2 cups of water into your instant pot, place your rack insert in. Cut a 15 – 18″ long piece of foil, fold it in half length wise, and then again. You are creating a sling. You will place the pan on the center of the foil, bringing the foil pieces up each side of the pan. You should be able to pick up the pan with the foil and lower it into the instant pot.
Place the lid on the instant pot, make sure your valve is on sealing. Manually set your instant pot to high for 34 minutes. When the time is complete, allow the instant pot to naturally release for 20 minutes. After 20 minutes you can remove the cheese cake. The very center should still be a little jiggly. There will be some moisture on the top of the cheesecake or the sides. Carefully you can take the corner of a paper towel and remove the excess moisture.
Sour Cream Layer:
Whisk up you sour cream, sugar and vanilla, pour over the top of your cheesecake. Allow to cool on the counter top for at least 1 hour and then refrigerate. Best chilled several hours or overnight before serving.