Lemon Cheesecake

Melted, butter or nonstick cooking spray

¾ cup graham cracker (or other cookie) crumbs

1 tablespoon unsalted butter, melted

1 pound regular cream cheese (2 standard packages), cut into 1-inch pieces, room temperature

½ cup granulated sugar

¼ teaspoon kosher salt

Grated zest of 1 lemon

2 large eggs

1 tablespoon fresh lemon juice

1½ teaspoons pure vanilla extract

Nutritional information per serving (based on 8 servings):

Calories 318 (66% from fat) | carb. 21g | pro.6g | fat 24g | sat. fat 14g | chol. 111mg | sod. 309mg | calc. 10mg | fiber 0g

1. Lightly coat a 7x3-inch springform pan with melted butter or nonstick 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.

2. Combine the cookie crumbs and 1 tablespoon melted butter in a small bowl. Transfer to the prepared pan and turn to dust the sides of the pan. Press the remainder onto the bottom of the pan.  Reserve.

3. Put cream cheese, sugar, salt and lemon zest in the work bowl of a food processor fitted with the chopping blade (this can also be done with an electric hand or stand mixer fitted with the paddle attachment. Mix on a low speed, being careful not to incorporate too much air into the batter).  Process until smooth, about 15 to 20 seconds. Add the eggs, lemon juice, and vanilla extract.  Process until combined, about 10 seconds. Scrape down the bowl and process for another 5 seconds. Pour the batter into the prepared pan. Cover cheesecake with a piece of aluminum foil that has been brushed with butter or sprayed with nonstick cooking spray. Make the sides tight, but allow room for the cheesecake to expand.

4. Put 3 cups of water into the Cuisinart Pressure Cooker.  Cut a piece of aluminum foil that is 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.” Put the filled springform pan in the center of the foil strip and then carefully lift and transfer to the pot.

5. Secure the lid and select Low pressure. Put the pressure cooker over high heat until pressure cooker reaches full pressure. Reduce temperature to maintain pressure* and set a timer for 15 minutes.

6. When time expires, remove from heat and allow pressure to release naturally. When the red safety valve drops, remove lid. Use foil cradle to carefully lift the springform pan out of the pressure cooker.  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 to fully chill. Before serving, remove from springform pan.

* Unit reaches full pressure when red safety valve pops up and steam releases continuously from the pressure release valve. Regulate pressure by reducing temperature to medium/medium-low to maintain full pressure. There should be slight steam and consistent hissing from the pressure release valve.

Keep a close eye on the pressure cooker when cooking. Some adjustment of temperature may be necessary to maintain pressure.