Directions

Line your springform pan with plastic wrap.

Prepare batter by placing all ingredients in a mixing bowl and using an electric mixer, mix until smooth

Pour batter in the springform pan

Place a trivet (I used my InstantPot one!) in the bottom of the crockpot. Or use canning jar rings or rolled-up tin foil, if you want to elevate the pan above the water.

Pour 1 cup of water into the bottom of the crockpot

Place pan on top of trivet. Cover the top of the crockpot with paper towels to prevent water from dripping onto your cheesecake, then place a lid over that.

Cook on high for 2 hours, then turn off the crockpot and let sit for 1 hour.

Remove the cheesecake, keep it in the pan but cover it in foil or plastic wrap, and place it in the fridge overnight.

The next day, release the cheesecake from the pan onto a serving platter.

Whip the heavy cream with vanilla and smooth over the top of the cheesecake.

Sprinkle with a little lemon zest (optional)

Line the springform pan with parchment paper to cover the bottom and sides, unless you have the silicone springform pan.

The cheesecake batter instructions are the same.

Pour 1 ¼ cups water into the instant pot.

Place your trivet with lifters at the bottom of the Instant pot.

Cover the cake pan with a layer of foil. Place your foil covered cake pan on the trivet and lock the Instant Pot lid into place.

Select the Manual button and adjust cooking time to 30 minutes.

When cook time is complete, allow the pressure to release naturally for 15 minutes. Remove the cheesecake and allow to cool on the counter for another 15 minutes.

Transfer cheesecake to the fridge overnight (or minimum 4 hours).

Garnish with unsweetened whipped cream and lemon zest (optional)