The Instant Pot Desserts Cookbook. Williams Sonoma Test Kitchen

the valve to Venting to quick-release any residual steam. Carefully remove the lid and transfer the springform pan to a cooling rack. Remove the foil and paper towel and let the cheesecake cool for 30 minutes. Cover with plastic wrap and refrigerate for at least 3 hours or up to overnight.

      To serve, remove the pan sides and cut into wedges. Serve chilled, topped with whipped cream.

      Serves 8

      FOR THE CRUST

      1 cup graham cracker crumbs (9 whole crackers)

      2 tablespoons granulated sugar

      3 tablespoons unsalted butter, melted

      FOR THE FILLING

      2 packages (8 oz each) cream cheese, at room temperature

       cup granulatedsugar  sour cream 2 eggs, room temperature 2 teaspoonsvanilla extract 2 teaspoonslemon juice teaspoon kosher salt2 cups water

      Whipped cream, for serving

      Classic Cheesecake