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Ingredients
- Crust
1 cup (85 g) crushed graham cracker crumbs
4 tablespoons (60 g) unsalted butter, melted
- Cheesecake Filling
16 ounces (900 g) cream cheese, at room temperature
2 tablespoons (30 g) unsalted butter, at room temperature
1/2 cup (100 g) granulated sugar
1/2 teaspoon (2 1/2 ml) vanilla extract
3 tablespoons (15 ml) fresh or bottled lemon juice
2 eggs, at room temperature
1/2 cup (115 g) sour cream, at room temperature
1 tablespoon (7.5 g) corn starch
- Topping
1 cup (240 ml) lemon curd
8 fluid ounces (240 ml) heavy whipping cream
1 tablespoon (10 grams) powdered sugar
Directions
- Preheat oven to 350º F. Spray the bottom and sides of a 7″ springform or cheesecake pan* with cooking spray. Line the bottom and sides of the pan with parchment paper. The paper lining the sides should be 3 1/2 inches tall, so that it extends above the sides of the pan. Spray paper with cooking spray.
- Mix graham crackers and butter together. Press into bottom and half way up the sides of the prepared pan. Bake for 10 minutes at 350 degrees Fahrenheit and cool until only warm to the touch.
- Meanwhile, prepare the cheesecake filling. Beat cream cheese, butter, and sugar on medium speed until creamy, about 2 minutes. If using a stand mixer, use the paddle attachment. Scrape the sides of the bowl as needed.
- Add lemon juice, vanilla extract, sour cream, and corn starch. Mix until well-combined, about 1 minute. Scrape the sides of the bowl.
- Add the eggs one at a time on low speed. Mix until incorporated. Do not over mix. Remove the bowl from the mixer and finish mixing by hand to ensure that all eggs are incorporated.
- Pour the filling into the prepared pan and tap on counter to remove air bubbles.
- Pour 1 cup of water into the bottom of cooking insert in electric pressure cooker. Place filled pan on trivet with handles, and transfer to pressure cooker.
- Set pressure cooker to high pressure for 30 minutes and lock lid. Pressure cook for 30 minutes, allow a natural release for 15 minutes, then manually release remaining pressure. Cheesecake is done when center is gently set and the internal temperature is 150 degrees Fahrenheit. If needed, pressure cook for an additional 5 minutes. Do not overcook or the cheesecake will split and become grainy.
- Remove from pressure cooker and let cool in pan on trivet for 1 hour. Cool completely in the refrigerator, at least 4 hours.
- Whip the cream to soft peaks. Add powdered sugar and vanilla extract. Continue beating until cream has stiff peaks.
- Spread the lemon curd on the cooled cheesecake. Pipe whipped cream on top.
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*If using 6″ pan, cooking time will be longer.
May be doubled with a 9″ pan and cooked in the oven in a water bath.