Lindy's New York Cheesecake IP

By MaryEllen

This Pressure Cooker New York Cheesecake is inspired by Lindy's Restaurant in New York, known for their famous Cheesecake. This will blow your mind. Really it will!

Ingredients

• Crust for 7 inch Pan
• 1 cup Honey Maid Graham Crackers about 21 squares
• 3 teaspoons Sugar
• 3 Tablespoons Butter melted
• Filling for 7 inch Pan
• 24 oz Cream Cheese room temperature
• 3/4 cup Sugar
• 1 Tablespoon Flour
• 1.5 teaspoons Vanilla Extract
• 3/4 teaspoon Orange Peel grated
• 3/4 teaspoon Lemon Peel grated
• 3 Eggs room temperature
• 1 Egg Yolk room temperature
• 6 Tablespoons Whipping/Heavy Cream
• Sweet Cream Completer Layer for 7 inch Pan
• 3/4 cup Sour Cream or Greek Yogurt
• 3 teaspoons Sugar

Details

Servings 12
Adapted from thisoldgal.com

Preparation

Step 1

Crust

Add cookies and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form. Melt butter in the microwave or on stovetop 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 the 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 the lid and close Pressure Valve. Cook at High Pressure for 37-44 minutes. Allow an 18 minute natural release.
After all the 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.