Lemon and Ricotta Cheesecake

1. Line the base of a 7-inch round springform or cake pan with a round of parchment paper. Lightly grease the sides with butter or non-stick baking spray.
2. Place the vanilla wafers or graham crackers, melted butter and salt in a food processor. Pulse until the mixture resembles coarse sand.
3. Transfer the crumbs into the prepared pan and, using the flat bottom of a glass, press them into an even layer on the bottom and about 1/2 inch up the sides. Place the pan in the freezer to firm up while making the filling.
4. Combine the cheeses, sugar, flour, vanilla, lemon juice and zest, and eggs in a food processor. Process for 2 minutes until the filling is smooth and well-blended.
5. Pour the batter into the prepared crust. Gently tap the pan on the countertop a few times to release air bubbles. Place a square paper towel over the pan, then cover and seal with a sheet of aluminum foil.
6. Place the pan in the center of a silicone sling, or make an aluminum foil sling by folding a 24-inch long sheet of foil in half lengthwise twice to create a 3-inch wide strip.
7. Add 1 cup water to the inner pot of the pressure cooker and place the trivet in the pot. Holding the ends of the sling, gently lower the pan onto the trivet and arrange the sling ends across the pan so they fit inside the pot. Secure the lid and seal the pressure release.
8. Select the "Manual" setting and set the cooking time for 35 minutes at high pressure.
9. When cooking is complete, allow a natural pressure release. Remove the lid and lift the cheesecake out. Transfer it to a cooling rack and uncover it, using a paper towel to soak up any moisture on top.
10. Let the cheesecake cool on the rack for 45-60 minutes. Cover and refrigerate for at least 4 hours, or overnight, before removing it from the pan and transferring it to a serving plate or cake board.
11. When ready to serve, spread lemon curd over the top of the cheesecake. Garnish with lemon slices and/or lemon zest and serve with whipped cream, if desired.

Notes: To freeze the ricotta cheesecake, place the plated, ungarnished cake (whole or pre-sliced) in the freezer uncovered and freeze until firm. Afterwards wrap it in several layers of heavy-duty aluminum foil, then seal it in a plastic freezer bag. Return it to the freezer and store for 3 to 4 months. To serve frozen cheesecake, thaw it (or just a slice!) in the refrigerator overnight. Be sure not to spread the lemon curd on the cheesecake until just prior to serving.

(Method transcribed from the recipe's instructions screenshot.)