Grease your spring form pan (I am using a 4” one)

With a hand mixer, mix all ingredients (except for topping ingredients)

Pour into greased pan

Wrap a piece of tin foil around the bottom and sides of the pan to prevent water seeping through since this is a crust less cheesecake

Put trivet into instant pot and pour about 1 ½ cups of water

Put the cheesecake on top of the trivet

Close the lid and cook on high pressure/manual for 18 minutes (make sure the sealing valve is on “Sealed”)

Once it beeps, indicating the 18 minutes are up, release the pressure on quick release

Remove the cheesecake from the instant pot and let cool in the fridge for a few hours

Serve with your favourite toppings

Once the cheesecake is cooled, you can add additional sugar on the top and set your oven to broil and get a nice creme brulee top on the cheesecake