Lemon Cheesecake - 7" Cheesecake

Melted unsalted butter or cooking spray for the pan 6 1½-inch gingersnap cookies, crushed until crumbs 1½ tablespoons finely chopped toasted almonds ½ tablespoon unsalted butter, melted 1 pound regular cream cheese, cut into 1-inch pieces, at room temperature ½ cup granulated sugar 2 large eggs zest of 1 lemon, finely chopped 1 tablespoon fresh lemon juice 1½ teaspoons pure vanilla extract Garnishes: fresh blueberries, raspberries or strawberries.

Calories 299 (67% from fat) • carb. 19g • pro. 6g • fat 23g • sat. fat 14g • chol. 119mg • sod. 214mg • calc. 59mg • fiber 0g

Lightly coat a 7x3-inch springform pan with melted unsalted butter or coat with cooking spray. Place a sheet of plastic wrap (about 16x16-inches) on top of a sheet of aluminum foil the same size. Place the springform pan in the center and wrap the exterior tightly. Combine the cookie crumbs, toasted almonds and melted butter in a small bowl. Turn into the prepared pan and turn to dust the sides of the pan. Press the remainder onto the bottom of the pan. Reserve. Place cream cheese and sugar in the work bowl of a food processor fitted with the metal “s” blade. Process until smooth, about 15 to 20 seconds. Add the eggs, lemon zest, lemon juice, and vanilla. Process for 10 seconds. Scrape down the bowl and process for another 5 seconds. (Alternatively, the cheesecake batter can be combined using a hand mixer on low speed – take care not to incorporate too much air, which will cause cracking.) Pour the batter into the prepared pan. Place the rack/trivet in the Cooking Pot and add 2 cups of water. Cut a piece of aluminum foil about 24 inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches in length and 2 inches wide to make a “cradle.” Place on counter and set filled springform pan in the center. Cover cheesecake with a piece of buttered aluminum foil – making the sides tight, but allowing room for the cheesecake to expand. Bring the ends of the “cradle” strip upwards. Use the “cradle” to help lower the cheesecake into the cooking pot and place on the trivet. Cover and lock lid in place. Select High Pressure and set timer for 8 minutes. When audible beep sounds, use natural pressure release to release pressure. Remove cheesecake from the cooking pot using the foil strips to lift up. Place on a cooling rack. Remove foil and plastic wrap. If moisture has accumulated on the top, dab gently with a paper towel to remove. Let cool to room temperature, then cover and refrigerate. Before serving remove from springform pan and garnish if desired.