Make sure that the ingredients are at room temperature. Put baking paper on the bottom of the lid and spray the side with butter. Crush the biscuits and add the melted butter, mix together. Press the crust evenly on the bottom. Let it cool down.

Put the cream cheese in a bowl and mix for one minute. Add the sugar, cornstarch and a pinch of salt again for one minute. Then put the sour cream and lemon good mixing well for one minute, then put the eggs in the mixture and briefly mix for 20 seconds until the mixture is smooth. Don’t overmix because then you have too much air in your mixture.

Put the mixture in the cake pen and tap the pan a few times on the kitchen counter to makes sure there are no air bubbles.

Put 250 mL of water in the instant pot and press sauté. Press cancel to stop the sauté program. If the water is almost boiling put in your steam basket and put your baking pan on top of it. Put the lid on the crockpot and press the dessert setting for 25 minutes.

Once your cheesecake is finished, let it rest for 10 minutes and let the pressure come down. Put the cheesecake in the refrigerator for two or three hours.