Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups finely crushed gingersnaps
  • 6 tbsp butter, melted
  • 16 oz cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • zest from 1 lemon PLUS 1 tbsp lemon juice
  • 1 tsp pure vanilla extract
  • cooking spray
  • 1 pint fresh raspberries

Instruction

  • Spray a 7-inch cheesecake pan with a removable bottom with cooking spray. Mix the crushed gingersnaps and melted butter together, then press firmly into bottom of pan.
  • Beat the cream cheese and sugar in a medium-sized mixing bowl until it's smooth. Add the eggs, one at a time, until they're fully incorporated. Mix in the lemon zest, lemon juice and vanilla.
  • Pour the batter into the cheesecake pan then cover it with foil. Make a foil “sling”, folding lengthwise twice, then set cheesecake pan in the center. Pour 1 cup water into the pot then put the trivet on top. Place the cheesecake on the sling in the pot, taking care to fold the sling “handles” down so they don’t interfere with closing the pot.
  • Close and lock the lid. Press “Manual” and immediately adjust the timer to 30 minutes. Check that the cooking pressure is on “high” and that the release valve is set to “Sealing”.
  • When time is up, allow the pressure to release naturally for 15 minutes then release any remaining pressure using “Quick Pressure Release”. Carefully remove the cheesecake using the sling, then cool it completely on a wire rack (gently dab any condensation from top of cheesecake before cooling). Chill for at least four hours. Top cheesecake with fresh raspberries.