Gather all your ingredients. Ensure the cream cheese is at room temperature for easy mixing.
In a microwave-safe bowl, melt the white chocolate chips in 20-30 second intervals, stirring in between until smooth. Allow it to cool slightly before using.
In a mixing bowl, beat the softened cream cheese until smooth to prevent lumps in your cheesecake.
Add the melted white chocolate, lemon zest, and vanilla extract to the cream cheese. Mix well to combine.
Add the eggs one at a time, mixing well after each addition until the batter is smooth and creamy.
Lightly grease the springform pan with cooking spray. Pour the cheesecake batter into the pan and smooth the top with a spatula.
Pour 1 cup of water into the Instant Pot. Place the trivet or steaming rack inside.
Cover the springform pan with aluminum foil to prevent condensation from dripping into the cheesecake. Carefully place it on the trivet. Close the lid and set the Instant Pot to “Manual” for 30 minutes. Allow it to naturally release for 10 minutes before performing a quick release.
Once cooked, remove the cheesecake from the Instant Pot and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight for the best texture.
When you’re ready to serve, carefully remove the cheesecake from the springform pan. Slice it and serve with fresh strawberries on the side.
