Pressure Cooker Cheesecake

Do you have a pressure cooker? They now come as plug in electric cookers and many of them also function as slow cookers and steamers. Today I thought would be a good day to make a pressure cooker cheese cake. The reason I like this ( and B does too) is that it's easy, tasty and not huge so we aren't eating it forever.

My Cuisinart pressure cooker is ready to go. 

I used the food processor to first chop up ½ cup graham crackers (3 full crackers) and place them in the pan I will bake in.

Grease the bottom and sides of the pan (picture follows) with butter and and coat with crumbs. In the processor blend 16 oz of cream cheese at room temperature and ½ cup sugar. Then add 2 large eggs, 1 ½ tsp lemon juice, 1 tsp grated lemon and ½ tsp vanilla. Blend and pour into a pan that will fit into the pot of the pressure cooker.

Put 2 cups of water into the pressure cooker, cover the pan and place it on a trivet up off the bottom, lock the lid into place and pressure cook for 15 minutes.

Let the pressure release naturally (about 10 minutes) then remove the lid, take out the pan using the holder or pot holders and blot the top carefully if water is on the cake.

Once cooled, refrigerate covered for at least 4 hours. 

If you have never used a pressure cooker you should check them out. I got this one at Costco and a smaller one that I often use from QVC.