Ingredients

24 ounces cream cheese, softened
1 cup granulated sugar,
3 large eggs
1 cup sour cream,
2 tablespoons lemon juice,
1 tablespoon lemon zest
1 teaspoon vanilla extract,
2 tablespoons all-purpose flour,
1/2 cup raspberry preserves
1 1/2 cups graham cracker crumbs,
6 tablespoons unsalted butter, melted

Directions

Mix graham cracker crumbs and melted butter, then press firmly into the bottom of a 7-inch springform pan. Set aside.

In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream, lemon juice, lemon zest, vanilla extract, and flour until fully combined.

Pour half the cheesecake batter over the crust. Drop spoonfuls of raspberry preserves over the batter, then swirl gently with a knife. Add the remaining batter on top, and repeat swirling with more preserves.

Pour 1 cup of water into the Instant Pot. Place a trivet inside.

Wrap the springform pan with aluminum foil to prevent water leakage. Set the pan on the trivet.

Seal the lid and set the Instant Pot to Manual (High Pressure) for 35 minutes. Once finished, allow a natural pressure release for 15 minutes, then carefully release any remaining pressure.

Remove the cheesecake carefully. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.