Add cookies and sugar to the bowl of large food processor and pulse a couple of times, until small crumbs form.
Melt butter in microwave or on stove top and add to graham cracker mixture. Pulse until just combined.
Pour cookie mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan and one inch up along the sides.
Place pan with crust into freezer for 15 minutes.
Filling
Blend together cream cheese, sugar, flour (if using), lemon juice, grated peels and vanilla extract until smooth.
Add eggs and yolk, one at a time, mixing just enough to combine. Do not over mix the eggs..
Hand blend in cream thoroughly.
Pour filling into the pan, on top of the graham cracker crust.
Cook
Add 1.5 cups of water to the bottom of your Instant Pot or pressure cooker and then place a trivet inside the pot.
Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and secure it around the sides.
Place cheesecake into pressure cooker using a sling.
Lock pressure cooker cover into place. Set the pressure to high for 37 minutes. Allow a 15 minute natural release.
After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel and dab off any liquid that may have accumulated.
The center will be a bit jiggly, but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.
Topping
Mix together the sour cream and sugar and then spread on the hot cheesecake.
Let cool on wire rack for one hour.
Lightly cover and place in refrigerator overnight.
Cheesecake can be removed from pan after an hour in the refrigerator.
Notes
To Remove Condensation
Tilt the cheesecake a bit and use a paper towel to remove any condensation/water that got trapped under the foil during cooking.
The heat that is trapped inside will continue to cook the center while the cheesecake cools. If there is more than a tiny movement, put the Cheesecake back into the Instant Pot and cook for another 3 minutes and ten wait 10 to release.The Pressure Cooker Meyer Lemon Cheesecake is done before the center of it is set. It will be a bit jiggly in the center and the sides will be slightly higher. Don’t feel the urge to cook longer or else the top will crack.The heat that is trapped inside will continue to cook the center while the cheesecake cools. Wait about 10 minutes and then put a thin layer of the sour cream topping.Let the Pressure Cooker Meyer Lemon Cheesecake sit on the counter for an hour and then loosely cover and place in the refrigerator.For a softer cheesecake, cook for 35 minutes and for a more firm cheesecake, cook for 45 minutes.Use the flour if you want a denser filling.
Larger Cheesecakes
If you use a 7 inch pan, reduce the cook time by 5 minutes. Alternatively, make one and a half recipe so that the filling fills the pan and the cook time will remain the same as in a 6 inch.
For an 8 inch cheesecake, double the recipe and use this Last Confession 8x3 inch push pan as it fits nicely inside a six quart pressure cooker and larger. Increase the time to 45 minutes. Remember, steam can fit through the tiniest of spaces, so this push pan in a 6 quart pressure cooker is totally fine!
How to Make Key Lime Cheesecake
Key Lime Cheesecake is fantastic and to make an incredible Key Lime cheesecake, just use this same recipe with a few adjustments.
Substitute Key lime juice for the lemons and add one additional Tablespoon of sugar.