Smooth and creamy or rich and dense, the texture of this easy cheese cake is up to you. The longer you beat the ingredients, within reason, the lighter it will be. For a denser cheesecake, beat the ingredients just until well combined. For a lighter product, follow the times suggested below. Either way, this cheesecake developed for a 6 quart pressure cooker will be delicious.
1/2 6.75-oz pkg Bordeaux cookies, such as Pepperidge Farm (3 1/3 oz)
1/2 tsp ground cinnamon
3 Tbsp melted butter
2 8-oz pkg cream cheese, at room temperature
2/3 cup white sugar
1/4 tsp kosher salt
1 tsp vanilla extract
1 lemon, zested
2 extra large eggs, at room temperature
2/3 cup sour cream, at room temperature
1. Trace the bottom of a 6 inch springform pan onto a piece of parchment paper. Cut to fit and line the bottom of the pan.
2. Pulse cookies and cinnamon in a food processor. Pour in the melted butter and pulse until fine crumbs form. Pat the crust into the bottom and 1 inch up the sides of a 6-inch springform pan. Put the pan in the freezer for 20 minutes.
3. Mix cream cheese in the bowl of a stand mixer on medium-low speed until aerated and creamy, about 4 minutes. Add 2/3 cup sugar and salt, then mix for 4 minutes more. Add the vanilla extract and lemon zest. Mix batter for 1 minute more.
4. Crack 1 egg into the batter and mix for 1 minute. Add the remaining egg and mix for 1 minute more. Stir in the sour cream, mixing until it has disappeared into the batter, about 1 minute. Pour into the crust-lined pan. Make a loose tent over the pan with aluminum foil.
5. Pour 1 1/2 cups of water into the bottom of the 6 qt pressure cooker and add the trivet. Lower the filled springform pan carefully into the cooker. Lock the lid into place.
6. Choose the “Manual” setting, selecting high pressure. Set the cook time for 40 minutes. When the timer goes off, allow pressure to naturally release for 18 minutes. Vent to release any remaining pressure. Remove the lid. Check for doneness. The edges should be set and the center should jiggle slightly when shaken.
7. Remove the cheesecake to the counter. When cool, transfer the cheesecake to the refrigerator. Chill for at least 2 hours, preferably overnight.