Pressure Cooker Lemon Cheesecake

Ingredients:

3 tbsp butter
120g Graham cracker (or Digestive biscuit) crumbs
340g cream cheese (or you can use my home-made cream cheese recipe to prepare your own)
125ml sour cream
100g sugar
2 large eggs
1 tsp fresh lemon juice
1 tsp freshly-grated lemon zest
1/2 tsp vanilla extract
blackcurrant jam, as a topping

Method:

Melt the butter, mix with the biscuit (cookie) crumbs and press these into the base of an 18cm diameter springform cake tin.

Beat together the cream cheese, sour cream and sugar in a bowl until smooth. Add the eggs, lemon juice, lemon zest and vanilla extract then beat until thoroughly combined. Pour this mixture over the prepared crust in your springform pan.

Set a trivet (or a steamer basket) in your pressure cooker. Place the cake tin on a 60cm square piece of aluminium foil. Place another similarly-sized piece of foil o top then scrunch together the ends of the foil to seal. Roll two of the ends then bring these together over the top of the cake tin and tie together to form a handle. Pour 500ml water into the pressure cooker, set the cake tin on your trivet then secure and lock the pressure cooker's lid.

Place over high heat and bring to pressure. Reduce the heat to stabilize the pressure and cook for 20 minutes. Remove from the heat and allow the pressure to reduce naturally.

Carefully take off the lid then use the foil handle to lift the cake from the pressure cooker. Take off the foil covering then set the cheesecake aside to cool to room temperature. Remove the cake from the tin and set on a serving plate. Carefully melt blackcurrant jam and place this in a thin layer on top of the cheesecake.

Chill in the refrigerator for at least 2 hours before slicing and serving.