Make the cheesecake crust

• Butter a 7-7.5” springform cake pan (check that it fits inside the pot), bottom and sides and set aside. You can line the bottom with parchment paper (cut out a circle), which will make it easier to detach the springform tin bottom once it is cooked. This is optional as you can serve the finished cheesecake on the metal piece of the cake pan without removing it. 
• If using graham crackers, process them into crumbs using a food processor or by using a rolling pin and a Ziploc bag. The flat side of a meat tenderizer also works well. You can also use store-bought crumbs. 
• Combine graham cracker crumbs, softened or melted butter, lemon zest and sugar (if using) in a mixing bowl. Stir with a fork or your hands to form wet crumbs. You can also combine the crumb mixture in a food processor.
• Transfer the crumb mixture to the bottom of the springform pan. Use a flat-bottom glass or your fingers to press the crust onto the bottom, spreading evenly to the sides. Place the pan with the crust in the freezer while you make the filling. 

Make the cream filling 

• In a large mixing bowl, beat cream cheese with a hand mixer for 30 seconds. Add sugar (gradually) and mix well.
• Add eggs (one at a time) and whisk briefly just until combined. Do not overmix.
• Add flour and cream to the filling and mix just until combined. Add lemon juice and vanilla and stir in with a spatula. Set aside.

Prepare the raspberry coulis 

• Place frozen raspberries in a microwave-safe container together with a tablespoon of water and 1 tablespoon of sugar. Defrost/heat on HIGH for 2 minutes, then transfer to a blender/food processor or use an immersion stick blender to puree the mixture. 

Assemble the cheesecake

• Remove the cake pan with the crust from the freezer. Pour the cheesecake filling over the prepared crust and spread the top evenly. Drizzle a few tablespoons of the raspberry puree over the top and use a fork, knife or bamboo stick to swirl it into the cream filling (see pics). Reserve the rest for later.  
• Cover the cake tin tightly with foil, this will catch any condensation drops. 
• Set the trivet inside the Instant Pot and add 1 cup of boiling water to the bottom. You can also use cold water but adding hot water allows the Instant Pot to come to pressure quicker building up less condensation in the process.

Pressure cook the cheesecake in the Instant Pot

• Place the pan carefully on the trivet in your Instant Pot. You can use a foil sling to do this (makes it easier to get it out too). Close the lid and set the valve to “Sealing” position (on Classic Duo). 
• Secure and lock the lid; make sure the pressure handle is pointing to Sealing on Duo Classic. Select Manual/Pressure Cook and adjust the timer to 40 minutes on HIGH pressure. After a few beeps/seconds, the ON sign will come on indicating the pot is heating up and the pressure is building; pressurizing will take about 10-12 minutes and then the 40-minute timer will begin.
• Once the timer is up, do not release pressure but let it release naturally. When the valve is dropped, carefully open the lid away from your face and let any remaining steam escape. Using a towel or the foil sling inside, remove the cheesecake pan from the pot. Remove the foil. It might feel wobbly at this stage but it will set in the fridge. 
• Let the cheesecake cool completely, cover and place in the fridge to chill for at least 2-3 hours, to overnight. 
• Top cheesecake with the remaining raspberry puree, fresh raspberries and a few slices of lemon (for presentation). You can also dust it with some icing sugar. 
• To cut perfect slices, clean the knife after each cut (you can keep a glass of warm water for that).