Pressure Cooked Lemon Cheesecake

Directions

Cut a piece of aluminum foil 2 feet long by 1 foot wide and double it twice len gthwise to create a strip for moving the pan to and from the cooker.

Set aside .

Cover the exterior bottom and sides of a 7 inch springform pan with 1 large sheet o f aluminum foil so that no water can seep in.

Liberally butter the pan and dis tribute the granola, tilting and shaking to coat the bottom and the sides.

Set aside.

In a food processor, blend the cream cheese, sugar, lemon zest, and flour until smooth, about 15 seconds.

Add the eggs plus yolks, the sour cream, lemon juic e, and vanilla, and process for 5 seconds.

Scrape down the bowl and process fo r another 5 seconds.

Pour into the prepared pan Cover with buttered aluminum foil so that the foil fits tightly around the sides, but allows some room on to p for the cheesecake to expand.

Set a trivet or rack on the bottom of the cooker.

Pour in 2½ cups of water.

Center the pan on the foil strip and gently lower it into the cooker.

Loosely fold the ends of the foil strip over the top of the dish.

Lock the lid in pl ace and over high heat bring to high pressure.

Adjust heat to maintain high pr essure, and cook for 15 minutes.

Turn off the heat and let the pressure drop n aturally for 7 minutes.

Quick release any remaining pressure.

Remove the lid, tilting it away from you to allow any excess steam to escape.

Let the cheesecake cool for a few minutes before removing it from the cooker wi th the aid of the foil strip.

Set on a cooling rack, remove the foil, and let cool.

If not serving the same day, refrigerate or freeze until needed.

Before serving, release and remove the sides of the springform pan.

Serve from the base of the springform pan, garnished as desired.