Ingredients:

2 tablespoons butter
2 tablespoons sugar
1/2 cup graham cracker crumbs
1 container (15 ounces) ricotta cheese
3 ounces cream cheese, softened
1 cup sugar
4 eggs
1/4 cup lemon yogurt
2 tablespoons flour
1 tablespoon grated lemon rind
1/2 cup raisins or currants
1 cup water

Directions:

1. In a small saucepan, melt butter and sugar, stir until well mixed. Add graham cracker crumbs. Press into the bottom of a well greased 7-inch springform pan.
2. Combine ricotta cheese, softened cream cheese and sugar with an electric mixer until well blended. Add eggs, one at a time, until well blended.
3. Add yogurt, flour and lemon rind, mix until smooth. Stir in raisins or currants.
4. Pour mixture into prepared springform pan. Cover the pan with a greased piece of foil, tightly fitting it around the edges so no moisture can get in.
5. Cut a piece of foil 2 feet by 1 foot and double it twice lengthwise to create a strip for moving the pan in and out of the pressure cooker.
6. In a 5-quart or larger pressure cooker, add water and insert trivet. Lower pan in place with foil strip.
7. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 30 minutes.
8. Remove from heat and use Natural Release Method.
9. Remove pan, uncover and let cool. After cheesecake cools, run a knife around the edge of the pan and unlatch pan. Refrigerate 3 to 6 hours before serving.