США | Best Instant Pot Cheesecake | delicious Recipe | simple Recipe

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

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Hey guys i made New York style cheesecake from Thisoldgal.com website. Please check her recipes out. The only thing i did different is i did not add lemon/orange peels. Enjoy.

Original Recipe

3/4 cup Honey Maid Graham Crackers (crushed)
2 teaspoons Sugar
2 Tablespoons Butter melted

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 Completer Layer
1/2 cup Sour Cream
2 teaspoons Sugar

Please read my article Perfect Pressure Cooker Cheesecake Tips & Guide, before proceeding.
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.
put pan with crust into freezer for 20 minutes while you mix up the filling.

Blend together cream cheese, sugar, heavy cream, flour, grated peels 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.

Add 1.5 cups of water to the bottom of your pressure cooker and then put 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.
put cheesecake into pressure cooker using a sling.
Lock on lid and close Pressure Valve. Cook at High Pressure for 37 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 put in refrigerator overnight. Cheesecake can be removed from pan after an hour in the refrigerator.

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