- ¾ cup of graham crackers (about 6 sheets) or any crispy cookie crumbs
- 2 teaspoons sugar
- 2 tablespoons butter, melted
- 16 oz cream cheese, room temperature
- ½ cup sugar
- 1 teaspoon flour (optional – makes a more dense filling)
- ½ teaspoon vanilla extract
- ½ teaspoon orange peel, grated
- ½ teaspoon lemon peel, grated
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- ¼ cup whipping/heavy cream
- ½ cup sour cream
- 2 teaspoons sugar
- Add cookies and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form. Optionally you can put the crackers in a storage bag and use a rolling pin to crush them.
- Melt butter in microwave and add to graham cracker mixture. Pulse (or mix) until just combined.
- Pour cookie mixture into bottom of greased cheesecake pan (6-inch or 7-inch work best) and press the mixture firmly into the bottom of the pan and one inch up along the sides.
- Place pan with crust into freezer for 15 minutes.
- Blend together cream cheese, sugar, flour (if using), grated peels and vanilla extract until smooth.
- Add eggs and yolk, one at a time, mixing until just combined. Do not over mix the eggs.
- Hand blend in cream thoroughly.
- Pour filling into the pan, on top of the graham cracker crust.
- Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
- Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and secure it around the sides.
- Place cheesecake into pressure cooker using a sling.
- Lock on lid and close pressure valve.
- Cook at High Pressure for 35 minutes. Allow a 15 minute natural release and the quick release to be sure all pressure has been released.
- After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel and dab off any liquid that may have accumulated.
- The center will be a bit jiggly, but don’t worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.
- Mix together the sour cream and sugar and then spread on the hot cheesecake.
- Let cool on wire rack for one hour.
- Lightly cover and place in refrigerator overnight.
If you use a 7 inch pan, cut the cooking time to 30 minutes.
For Single Serving Jar Cheesecake
8 oz Glass Jar – cook 7 minutes
4 oz Glass Jar – cook 4 minutes
15 minute Natural Pressure Release