Almond Graham Cracker Crust

Break up the graham cracker sheets and add them to the bowl of a food processor

Add the almonds

Process on high until mixture is finely ground

Add the sugar and salt, pulse

While the food processor is running, add the butter 1 tbsp at a time

Keep processing until butter is fully incorporated and all crumbs are moist

Thoroughly grease a 7-inch springform pan

Press graham cracker crumbs firmly into an even 1/4-inch layer that covers the bottom of the pan

Press any remaining crumbs up the sides of the pan, no more than 1/2-inch

Put the pan into the freezer for 20 minutes

Mascarpone Cheesecake

Add the cream cheese and mascarpone to the bowl of an electric mixer fitted with blade attachment

Beat on high until cheese is smooth

Use a rubber baking spatula to scrape down the sides of the mixer

Add the sugar, beat on high until fluffy

Add the eggs one at a time, beat until fully combined

Add the lemon juice, vanilla extract and salt, beat

When the crust is ready, remove it from the freezer and cover the outside of the pan aluminum foil

Spoon the cheesecake mixture over the crust and spread to even out the top

Put the steaming rack in the bottom of your 6-quart Instant Pot 

Pour 1 cup water into the bottom of the pot

Carefully place the pan on top of the steaming rack

Close the lid of the Instant Pot, switch the valve to “sealing”

Switch Instant Pot to “Pressure Cook” high and set the timer for 35 minutes

When the Instant Pot beeps, do not fast release the pressure, allow it to release naturally (about 20 minutes)

When it is safe to do so, remove to top of the Instant Pot, allow the cheesecake to cool for 30-40 minutes

Use the handles of the steaming rack to life the cheesecake out of the pot

Using a dry paper towel carefully blot away any condensation that has built up on top of the cheesecake

Allow cheesecake to cool to room temperature and then move it to the refrigerator for at least 4 hours or overnight

Strawberry Sauce

Wash strawberries and set aside a few of the prettiest ones for garnish

Cut the stems off the rest of the strawberries and roughly chop them

Add the strawberries to a small saucepan

Add the sugar and lemon juice

Bring to a slow boil over medium heat

Reduce to a simmer for 20 minutes

Allow sauce to cool to room temperature and then refrigerate at least 1 hour

Set half aside

Put the other half in a blender, blend until smooth

Remove the chilled cheesecake from the refrigerator

Carefully pour the blended strawberry sauce overtop (you may have more than you need, just cover the top and save the rest)

Spoon the chunky strawberry sauce onto the middle of the cheesecake

Garnish with the whole strawberries you had set aside

Use a clean knife to slice the cheesecake right before serving