Instant Pot Cheesecake

This Pressure Cooker New York Cheesecake is Perfect! I don't even like cheesecake that well due to the fact that when I was a teenager I purchased truly divine New York Cheesecake at the top of the twin towers. No other cheesecake up to this point has come anywhere close. My sister found this recipe on thisoldgal.com and shared it with me. I LOVE this cheesecake and am excited to make about 700 more!

Crust

3/4 cup Honey Maid Graham Crackers (vanilla wafers, oreos, biscoff cookies etc.)

2 teaspoons Sugar

2 Tablespoons Butter melted

Filling

16 oz Cream Cheese room temperature

1/2 cup Sugar

2 teaspoons All Purpose Flour (optional)

1/2 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

Sweet Cream Layer

1/2 cup Sour Cream

2 teaspoons Sugar

Crust

1. 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.

2. 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.

3. Place pan with crust into freezer for 20 minutes while you mix up the filling.

Filling

1. Blend together cream cheese, sugar, heavy cream, flour, grated peels 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. Pour filling into the pan, on top of the crust.

Cook

1. Add 1 & 1/2cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.

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

3. Place cheesecake into pressure cooker using a sling ( I just used the handles on my trivet).

4. Lock on lid and close Pressure Valve. Cook at High Pressure for 37 minutes. Allow an 18 minute natural release.

5. 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.

6. 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. 

Place in refrigerator for an hour and then remove from pan. Let it sit overnight in the fridge loosely covered with plastic wrap. Serve with any number of toppings or freeze individual slices for later consumption. Mmmmm, Mmmmm Good!!