Step 1

Grease and line a 7-inch/18cm round springform pan. Mix the digestive crumbs and the melted butter in a medium bowl until combined.

Step 2

Press the butter/biscuit mixture into the pan, creating an even layer across the bottom and about halfway up the sides to make a crust.

Step 3

Add the cream cheese and sugar to a food processor, and blend until smooth.

Step 4

Add the eggs one at a time, blending into the mixture each time. Then add the sour cream and blend again.

Step 5

Add the lemon zest, lemon juice, vanilla, salt and flour, and process all together until smooth, then pour the mixture into the prepared crust in the pan.

Step 6

Pour 375 ml of water into the inner pot and place the uncovered cheesecake pan inside on the trivet. a 6-or 8-quart cooker. Set a heat- and pressure-safe trivet in the cooker.

Step 7

Select Pressure Cook (High Pressure) and set the time to 25 Minutes and turn off the Keep Warm setting.

Step 8

When the machine has finished cooking, turn it off and let the pressure release naturally, then remove the lid.

Step 9

Remove the cheesecake from the inner pot and leave to cool for 15 Minutes, then refrigerate in its pan for 1 Hour.

Step 10

After an hour, cover the cheesecake pan and put back in the fridge for at least 1 more Hour or up to 2 Days.

Step 11

When ready to serve, remove from the pan, cut a slice and enjoy!