Cheesecakes emerge from the pressure cooker creamy and delicious; no more uneven baking, browned tops, or cracks down the center. This cheesecake has a lemon cream cheese filling swirled with lemon curd for a double burst of lemon flavor. I’m fond of graham crackers for the crust with this cheesecake, but feel free to substitute your favorite cookie crumbs. Homemade lemon curd is delicious, but you can use prepared lemon curd. You will need a 7-inch spring form pan, a pressure cooker that is at least a 6-quart size, and a trivet to hold the pan above the water. You will also need to make a sling from heavy-duty aluminum foil to lower the cheesecake into the pressure cooker.

SERVES 6

INGREDIENTS

CRUST:

• 2 tablespoons unsalted butter, melted
• ½ cup graham cracker crumbs
• 1 tablespoon sugar

CHEESECAKE FILLING:

• Two 8-ounce packages cream cheese, softened
• ½ cup sugar
• 2 large eggs
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon extract
• 1 cup lemon curd
• 2 cups water

INSTRUCTIONS

1. To make the crust: Line the bottom and sides of a 7-inch springform pan with aluminum foil, pressing it down into the bottom. Coat the aluminum foil with nonstick cooking spray. In a small bowl, combine the melted butter, graham cracker crumbs, and sugar. Pat the mixture into the bottom of the prepared pan.
2. Make a sling for the springform pan and place the pan in the center of the sling. Set aside.
3. To make the filling: In the bowl of an electric mixer, cream together the cream cheese and sugar until smooth. Beat in the eggs, one at a time, and then add the lemon juice and lemon extract. Beat the mixture until smooth. Transfer the batter to the prepared springform pan, smoothing the top. Dollop the lemon curd over the top of the cheesecake and swirl it through the batter with an offset spatula to create a marbled effect. Tightly cover the cheesecake with aluminum foil.
4. Pour the water into the pressure cooker and place the trivet in the pot. Use the sling to lower the springform pan into the pressure cooker and fold the ends of the sling over the pan, making sure they do not rest on the cheesecake. Lock the lid in place and cook at high pressure for 15 minutes.
5. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Use the sling to lift the cheesecake out of the pot. Remove the foil from the top and blot any excess water that may have accumulated on top of the cheesecake. Allow the cheesecake to cool on a rack. Remove the sides of the pan and peel the aluminum foil off the sides of the cheesecake. Slide a cake spatula under the cheesecake and transfer it to a serving platter. Cover with plastic wrap and refrigerate for at least 6 hours or up to 3 days before serving. Alternatively, the cheesecake can be frozen for up to 3 months.
6. Bring the cheesecake to room temperature before serving.