Lemon Cheesecake

1 teaspoon butter at room temperature, for greasing the baking dish

½ cup chocolate wafer or graham cracker crumbs

16 ounces cream cheese, at room temperature

½ cup granulated sugar

2 large eggs

1 tablespoon fresh lemon juice

1-2 teaspoons grated lemon zest

½ teaspoon vanilla extract

Grease bottom and sides of a round baking dish or springform pan that fits into the cooker. Coat the sides with crumbs and distribute the remaining crumbs on the bottom.

Using an electric mixer or food processor, blend the cream cheese and sugar until smooth. Add the eggs, lemon juice and zest and vanilla. Pour the batter into the prepared pan.

Pour 2 cups water into a 6-quart or larger cooker. Set a trivet on the bottom of the cooker to raise the cheesecake above water.

Lock the lid in place. Over high heat, bring to high pressure. Reduce heat just enough to maintain high pressure and cook for 15 minutes. Turn off the heat. Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape.

Let the steam subside before lifting the pan from the cooker with the aid of the handle. Set on a wire rack to cool. If there is a small pool of condensed water in the middle of the cake, blot it up with a paper towel. Serve warm, or cool to room temperature, cover and refrigerate for at least 4 hours or overnight. Serve plain or with fresh fruit or cherry-pie filling on top.

Serves eight.

“Pressure Cooking for Every Occasion” by Fagor America (2006)