Pressure Cooker New York-Style Cheesecake2017-02-07
- Servings : 8
- Prep Time : 10m
- Cook Time : 35m
- Ready In : 45m
- 1 ¼ cups graham cracker crumbs
- 5 tablespoons unsalted butter,melted and cooled
- 1 pound (480 g) cream cheese
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup (60 ml) sour cream
- 1 ½ tablespoons all-purpose flour
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons finely grated lemon zest
- 1/2 teaspoon vanilla extract
Set a rack inside of pressure cooker. Pour in 2 cups (500 ml) water.
In a small mixing bowl,combine graham cracker crumbs and melted butter. Mix until moistened and uniform.
Lightly butter inside of baking dish. Pour the crumb mixture into greased baking dish. Press gently to form an even crust.
In a food processor,combine cream cheese and sugar. Process until creamy and smooth,stopping the machine a few times to scrape down the inside of canister. With running food processor,add eggs one at a time through the feed tube. Process each until smooth.
Add cream sour. Process until smooth. Add all-purpose flour,process for a further 1 minute.
Process in lemon juice,zest and vanilla until creamy and smooth. Stop processor again for a few times to scrape down the inside of canister.
Pour batter into prepared dish. Take care not do dislodge the crumb crust. Don't cover.
Make aluminum foil sling. Set baking dish in it. Fold the ends of sling to fit inside pot.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 35 minutes.
Unlock and open pressure cooker,using Quick Release mode. Using a foil sling,transfer dish to a wire cooling rack. Set aside and allow to cool for 1 hour. Refrigerate for at least 3 hours.
Remove cheesecake from refrigerator. Cut and serve cold.
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