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Lemon Instant Pot Cheesecake

Kristy Bernardo
  • 55 minutes
  • Serves 1

INGREDIENTS

1 1/2 cups

finely crushed gingersnaps

6 tbsp

butter, melted

16 oz

cream cheese, softened

1/2 cup

sugar

2

eggs

zest from 1 lemon PLUS 1 tbsp lemon juice

1 tsp

pure vanilla extract

cooking spray

1 pint

fresh raspberries