Cheesecake

If there is liquid on the top of your cheesecake, put it back into the Pressure Cooker for 5 more minutes with a 10 minute Natural Pressure Release. Any kind of Crispy Cookie Crumbs can be used, such as Nilla Wafers, Shortbread, Ginger Snaps, Chocolate Thins, Biscoff, Oreo, Lorna Dune, etc. Biscoff Cookies work best for the crispest crust. Yogurt can be substituted for Sour Cream. Add additional sugar, if needed. Use extra flour if you want a denser filling and/or add 5 minutes to your cook time. Omit flour for a creamier cheesecake. If using a 7 inch Cheesecake Pan for this recipe, reduce cook time by 5 minutes. (For larger/taller Cheesecakes, see 2nd recipe card below.) If using the mini 4 inch pans, divide into three mini pans and cook for 12 minutes, with an 18 minute Natural Pressure Release. If using 5 inch pans, cook for 17 minutes, with an 18 minute Natural Pressure Release.

Cheesecake
Cheesecake

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Ingredients

  • Crust

  • 3/4

    cup Honey Maid Graham Crackers (crushed)

  • 2

    teaspoons Sugar

  • 2

    Tablespoons Butter melted

  • Filling

  • 16

    oz Cream Cheese room temperature

  • 1/2

    cup Sugar

  • 2

    teaspoons All Purpose Flour (optional)

  • 1

    teaspoon Vanilla Extract

  • 1/4

    teaspoon Orange Peel grated

  • 1/4

    teaspoon Lemon Peel grated

  • 2

    Eggs room temperature

  • 1

    Egg Yolk room temperature

  • 1/4

    cup Whipping/Heavy Cream

  • 1

    pinch Sea Salt

  • Sweet Cream Completer Layer

  • 1/2

    cup Sour Cream

  • 2

    teaspoons Sugar

Directions

Crust Add cookies and sugar to the bowl of 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 no more than one inch up along the sides. Place pan with crust into freezer for 20 minutes while you mix up the filling. Filling Blend together cream cheese, sugar, heavy cream, flour, grated peels, salt and vanilla extract until smooth. Add eggs and yolk, one at a time, lightly mixing until just combined. Do not over mix the eggs. Pour filling into the pan, on top of the crust. Cook Add 1.5 cups of water to the bottom of your 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 loosely secure the foil. Place cheesecake into pressure cooker using a sling. Lock on lid and close Pressure Valve. Cook at High Pressure for 35 minutes. Allow an 18 minute natural release. After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel. Tilt the cheesecake pan and dab off any liquid that may have accumulated. The center (no more than an inch) will be slightly jiggly (not wet, JIGGLY), but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools. Sweet Cream Completer Layer Whisk together the sour cream and sugar and then spread on the hot cheesecake. Let cool on wire rack for at least one hour. Lightly cover and place in refrigerator overnight. Cheesecake can be removed from pan after an hour in the refrigerator.

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