Pressure Cooker Cheesecake

Butter a 7-inch springform pan. Set aside.

Place the graham cracker crumbs in a small bowl. Drizzle the melted butter over the top and use a fork to blend until the mixture is well combined. Use your fingers or the bottom of a dry measuring cup to and press crumbs firmly and evenly into the bottom of the springform pan. Put pan in the freezer until ready to use.

Place the softened cream cheese and sugar in a large mixing bowl or stand mixer. Using hand-mixer or the stand mixer, blend until creamy and smooth. Add sour cream, lemon zest and vanilla and blend until combined. Add eggs and mix just until combined. Do not overwork the batter.

Pour batter into the springform pan on top of the crumbs.

Tear an 18-inch piece of aluminum foil. Fold it in half lengthwise, then fold it in half lengthwise again so that you end up with a 3- by 18-inch band. Set aside.

Pour 1 cup of water into the pressure cooker. Set a rack or trivet on the bottom of the cooker. Carefully center the filled pan on the foil strip and lower it into the pressure cooker. Fold the foil strips down so they do not interfere with closing the lid.

Lock the lid in place. Bring the pressure cooker to high or select high pressure on your electric pressure cooker. Set a timer for 20 minutes. When time is up, turn off the pressure cooker and allow the pressure to drop naturally for 10 minutes and then do a quick pressure release to release any remaining pressure. Carefully remove lid.

Remove the pan to a wire rack to cool. If there is a little water on top, blot with a paper towel. When the cheesecake is completely cooled, cover it with plastic wrap and refrigerate for at least 4 hours before removing the springform ring. Serve with fresh berries or Strawberry Rhubarb Compote.

Special notes:

You can create graham cracker crumbs by pulsing in a food processor, or by placing the crackers in a zippered sandwich bag and crushing them with a rolling pin or meat mallet. Be sure the crumbs are fine, not chunky.