Process graham crackers to form 1 cup graham cracker crumbs in a food processor.
Add in 1 tablespoon of sugar and pulse to combine.
With the food processor running, add in melted butter through the lid. Process until graham crackers look like wet sand.
Press the mixture into the bottom of a - inch springform pan. Place in the crust in the freezer for 10 minutes or bake at 400 degrees for 10 minutes for a crunchier crust.
In a large mixing bowl, whip the egg whites on high speed until stiff peaks have formed and set aside.
In a separate mixing bowl, beat together cream cheese, sugar, egg yolks, vanilla, and lemon juice until creamy.
Gently fold the egg whites into cream cheese mixture, being careful to not over mix or deflate the egg whites.
Pour the cream cheese mixture into the prepared crust. Gently tap the pan on counter to remove air bubbles. Cover pan with a piece of foil.
Place 1 and ½ cups cold water in the bottom of the Instant Pot. Add trivet to the inner pot of Instant Pot and place cheesecake on the trivet.
Set to cook on high pressure for 40 minutes or 45 minutes for a denser cheesecake. Hit manual/pressure cook and use +/- buttons to adjust timing.
Once cook time has elapsed, allow pressure to release naturally for 15 minutes. Release any remaining pressure and remove cheesecake from Instant Pot.
Let the cheesecake rest for 10 minutes and then carefully loosen the outer ring to release the cheesecake from the side of the pan.
Close the outer ring again and cover the cheesecake with parchment paper or wax paper (to prevent moisture from forming on the cheesecake and then wrap in foil or plastic wrap and refrigerate.
Best if eaten after 8-12 hours of being refrigerated.
Cheesecake will keep in the fridge for 4 days or can be frozen up to 30 days, just be sure to defrost in the refrigerator, NOT the microwave, as that will ruin the cheesecake's texture.
A 7-inch pan is a perfect size to fit inside a 6 or 8 quart pressure cooker If you use a 6-inch cheesecake pan, you will need to add 7 minutes to the cooking time.
It is best to have all your ingredients at room temperature BEFORE preparing the batters for the cheesecake. This step is crucial to a SMOOTH cheesecake.
If you do not cover your cheesecake with foil, you will need to cook for 5-7 minutes LESS and be extremely careful removing the lid from the instant pot so that condensation will not drip down on the cheesecake.
Full fat or ⅓ less fat cream cheese can be used, but do not use fat-free cream cheese for this recipe.