Pressure Cooker New York Cheesecake

• servings: 6
• active time: 25 mins
• total time: 1 hour

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

**STIR IN:

6 Tablespoons Whipping/Heavy Cream

**SWEET CREAM COMPLETER LAYER:

3/4 cup Sour Cream

3 teaspoons Sugar

Directions

**CRUST:

1. Add Grahm crackers and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form.

2. Melt butter in microwave and add to graham cracker mixture. Pulse until just combined.

3. Pour cookie mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan no more than one inch up along the sides.

4. Place pan with crust into freezer for 20 minutes while you mixing up the filling.

**FILLING:

1. Blend together in Food Processor, cream cheese, sugar, flour, grated peels, salt and vanilla extract until smooth.

2. Add eggs and yolk, one at a time, lightly mixing until just combined. Do not over mix the eggs.

3. Stir in WHIPPING CREAM

4. Pour filling into the pan, on top of the crust.

5 Add 1.5 cups of water to the bottom of your Instant Pot and then place a trivet inside the pot.

6. Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and loosely secure the foil.

7. Place cheesecake into pressure cooker using a sling.

8. Lock on lid and close Pressure Valve. Cook at High Pressure for 35 minutes. Allow an 18 minute natural release.

9. 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.

10. 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:

1.. Whisk together the sour cream and sugar and then spread on the hot cheesecake. Let cool on wire rack for at least one hour.

2. Lightly cover and place in refrigerator overnight. Cheesecake can be removed from pan after an hour in the refrigerator.

3. Follow instructions for the 6 inch cheesecake, but cook for 37-44 minutes, depending on size and density desired.

Notes

IF using a 7 inch Cheesecake Pan for this recipe, reduce cook time by 5 minutes.