I make mine using a 7-inch springform pan and my 7-quart pressure cooker (you can use 6-quart or larger pressure cookers). First of all you will need some butter for the pan. For the crust I mix 2 tablespoons of melted butter a ½ cup of cookie crumbs (some use chocolate cookies but I prefer the “regular” ones).
For the filling I mix 2 large eggs, 16 ounces of cream cheese, ½ cup of brown sugar, some lemon juice and grated lemon zest, ½ teaspoon vanilla.
Use a little bit of butter to coat the bottom of the springform. Then press the melted butter/cookies mixture onto the bottom of the springform and a little way up the sides.
With an electric mixer mix the ingredients for the filling and then pour the mixture in the pan.
Take some aluminum foil ( 1 ½ foot long) and fold it lengthwise to create a strip. Pour 2 cups of water into the cooker. Place the springform pan in the steaming trivet of the cooker (or in a rack) so the cheesecake is above water. Fold the aluminum foil’s ends so they don’t interfere when closing the cooker.
Lock the pressure cooker’s lid and using high heat bring the cooker to high pressure (15 psi). When the right pressure is reached, reduce the heat enough to maintain high pressure and cook the cake for 15 minutes. After that turn off the heat and, using the natural release method, allow the pressure to subside naturally. Then remove the lid. After the steam has escaped lift the pan from the cooker using the folded aluminum foil.
This cake can be served warm, at room temperature or after you have cooled it to room temperature. You can garnish the cake with berries, apricots, strawberries, or other fresh fruits (I prefer it plain and simple).