Pressure Cooker Cheesecake
I didn’t think this was possible in a pressure cooker but let me tell you this cheesecake is amazing !!
1 1/4 C graham cracker crumbs
5 Tbsp butter (melted and cooled)
1 Pound regular cream cheese. (Must be full fat)
1/2 C Sugar
2 Large eggs at room temperature
1/4 C sour cream
1 1/2 Tbsp all purpose flour
1/2 tsp vanilla extract
— if you want it lemon flavored then add the following:
1 Tbsp fresh lemon juice
2 tsp finally grated lemon zest
Set a rack inside the pressure cooker and pour in two cups of water.
Mix the graham cracker crumbs and melted butter in a small bowl. Lightly butter the inside of the 7 inch spring form pan. If you’re using a bigger pressure cooker you can use an 8 inch spring form pan.
Press the graham crackers into the pan and slightly up the sides.
Place the cream cheese and sugar in a food processor and process until creamy and smooth stopping the machine to scrape down the insides periodically. Add the eggs one at a time through the feed tube processing each until smooth.
Add vanilla extract and process
Add the sour cream and process until smooth, then add the flour and process for one minute. If you’re making lemon cheesecake then process in the lemon juice and zest.
Pour the batter into the prepared pan taking care not to dislodge the crumb crust. Do not cover.
Make a sling out of aluminum foil and lower the pan into the pressure cooker on top of the rack. Leave the sling inside. Lock the lid and set the machine on high for 25 minutes. If you’re using a stovetop cooker bring it to low-pressure and once pressure has been reached process for 35 minutes.
When cooking is done unplug the machine and let the pressure come down naturally. If using a stovetop cooker remove it from the heat and let the pressure come down on its own.
Pull the cheesecake out of the pressure cooker and refrigerate for three hours before serving.