LEMON CHEESECAKE (35 minutes, high pressure)

To make this dense and delicious cheesecake, you'll need a 7-inch springform pan and aluminum foil (preferably extra-wide, heavy duty).

Butter for greasing springform pan

1/2 cup chocolate cookie or graham cracker crumbs

Two 8-ounce packages Philadelphia cream cheese (see Cook's Notes below) 1 cup sugar

1/2 cup sour cream or plain yogurt 2 tablespoons flour

Zest of 1 large lemon

2 1/2 tablespoons freshly squeezed lemon juice

3 large eggs

Garnishes: sliced strawberries, blueberries, or raspberries

1.Liberally butter springform pan. Coat sides with cookie crumbs and spread remaining crumbs evenly on bottom. Set aside.

2.In a food processor, blend cream cheese, sugar, sour cream, lemon zest and juice. Scrape down sides of bowl. Add eggs and process just until blended in.

3.Pour mixture into prepared pan. Place pan in center of a sheet of aluminum foil about 2 1/2 feet long. (If not heavy duty, use a double layer.) Press foil tightly against sides of pan. Bring two longer ends up to meet, then fold over to seal, creating a tent to allow space on top for cheesecake to puff up. Use another sheet of foil, if needed, so that pan and cheesecake are entirely enclosed.

4.Set rack in Pressure Cooker and gently place pan on top. Pour in enough water to reach halfway up sides of pan.

5.Pull Lid Handles apart and set Lid on Pressure Cooker. Slide Safety Lock to LOCK position. Point Pressure Regulator Knob to PRESSURE.

6.Set PRESSURE MODE for HIGH and COOK TIME for 35 minutes. Press START Button.

7.When Pressure Cooker beeps three times, STOP Light will illuminate. Allow pressure to come down naturally until red Pressure Indicator Rod drops, about 20 minutes.

8.Slide Safety Lock to UNLOCK. Pull Lid Handles apart and remove Lid.

9.Let cheesecake cool for a few minutes, then transfer to a cooling rack set over a plate to catch dripping water. Open foil seal. Use a paper towel to blot up any moisture on top of cheesecake. While cheesecake is still hot, gently smooth off top if necessary.

10.When cooled to room temperature, cover with plastic wrap and refrigerate at least 6 hours or overnight. (You may also freeze for up to 2 months.) When ready to serve, release and remove sides of springform pan. Leave base in place and set cheesecake on a platter. Arrange berries decoratively on top.

Serves 8

Cook's Notes: This recipe was tested with traditional cream cheese and sour cream. Low-fat or fat-free versions may prevent the cheesecake from setting properly.

All recipes copyright Lorna Sass, 2001.

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