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Export 7 ingredients for grocery delivery
Step 1
Line a 8inch round springform pan with parchment paper and spray with pam baking spray
Step 2
Using a large mixing bowl, mix together the graham cracker crumbs, sugar and melted butter until combined
Step 3
Press the graham cracker mixture into the springform pan and place into the freezer until ready for use
Step 4
Using a large mixing bowl, beat the cream cheese and sugar until combined and smooth
Step 5
Beat in the sour cream, lemon juice, lemon zest and vanilla extract until combined
Step 6
Beat in the eggs, one at a time until combined after each egg
Step 7
Remove the springform pan from the freezer and wrap the bottom with foil
Step 8
Pour the cheesecake mixture into the crust and cover with foil
Step 9
Pour 1 C of water into the pot and place a trivet inside
Step 10
Place the cheesecake onto the trivet and place the lid on, locking in place
Step 11
Press the cook/manual high pressure button and set the timer for 35 minutes
Step 12
When the timer beeps, turn off and allow for a natural release for 15 minutes
Step 13
Remove the lid and dab away any moisture on the foil
Step 14
Remove cheesecake from the pot and place onto a wire rack and allow to cool completely
Step 15
Place into the fridge overnight
Step 16
Top with Lemon Curd and fresh homemade whipped cream
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