Line the inside of a 7-inch cake pan with parchment paper. Cut a circle that will fit the bottom of the pan and a long strip that will cover the inside of the pan.
Spray the inside of the pan with a cooking spray before lining it with the parchment paper pieces so they stay in place.
Separate the egg yolks from the egg whites. Keep the egg whites in the fridge until ready to use.
Microwave the chocolate for 40-50 seconds, and stir, microwave for 20-30 secs more if needed. Stir until chocolate is completely melted and smooth.
Add in the cream cheese and using a hand mixer whisk until smooth. If your cream cheese is still too hard, soften slightly in the microwave. Make sure your batter is completely smooth before adding in the egg yolks.
Add in the egg yolks and whisk until smooth.
In a separate bowl, beat the egg whites on high speed until glossy, stiff peaks form. Make sure they are stiff peaks.
Add one-third of the egg whites to the cream cheese batter. Gently fold in the egg whites with a spatula until just incorporated and there are no large lumps left. Fold in another one-third. Fold in the final one-third, lemon zest, and vanilla.
Pour batter into the prepared cake pan.
Add 1 1/2 cups of water to the Instant Pot. Place the trivet that came with the pot inside. Place your cake pan directly onto the trivet, it should not touch the water.
Seal the lid and valve if needed. Set to manual, high pressure, for 17 minutes. After that do a natural release.
Once the natural release is finished, carefully open the IP and remove the pan.
Let it cool, after that refrigerate for several hours. The cake will shrink as it cools, but it should not collapse.
Dust with powdered sugar before serving. Top with strawberries and serve.
