Serves: 8 slices
Time: 2 hours plus overnight to set
Equipment:
- One 7 inch springform pan
- A trivet or metal rack to place inside pressure cooker
- Electric pressure cooker
- Food processor
Ingredients:
Crust:
- 2 tablespoons of melted butter
- ½ cup of crushed graham crackers
- ¼ cup almonds (optional)
Filling:
- 16 oz. package of cream cheese
- 2 medium eggs
- ½ cup sugar
- ¼ cup sour cream
- 1 tablespoon of lemon zest
- 1 tablespoon of pure vanilla extract
Optional topping: Mixed berries, caramel sauce, chocolate fudge sauce, whipped cream
*Important tip: You can remove the springform ring after letting it rest for an hour, but be sure to leave it in the fridge for at least 6 hours before slicing. Be sure to plan ahead to give you time to serve the cheesecake.
Directions:
- Place the rack inside of the electric pressure cooker and add 2 cups of water. I suggest using a springform pan for the actual cheesecake, because it’s easier to remove the cake.
- Use the food processor to pulse the graham crackers into crumbs. You can also use a rolling pin, but the food processor is easier.
- After creating the crumbs, pour the melted butter over them and pulse again to combine. Mix the crumbs and the melted butter until all the crumbs are evenly moist.
- Grease the inside of your springform pan with butter or baking pan spray and add the crumb mixture.
- Press the crumbs into the bottom of the pan and halfway up the side of the pan.
- Rinse out your food processor bowl and add the cream cheese and sugar running for about 2 minutes until smooth and creamy.
- Add the eggs, one at a time until fully combined. Wipe down the sides of the bowl as needed to make sure everything is mixed together.
- Add the sour cream, lemon zest and vanilla extract while processing until creamy.
- Pour the batter into the prepared springform pan. Place the springform pan on top of the rack and lock the lid on top.
- Cook at high pressure for 25 minutes. When the time is up, turn cooker off letting it reduce pressure naturally, probably taking about 12-15 minutes.
- Unlock the pot and carefully remove the pan. Cool the cheesecake while still in the springform pan for 1 hour. Remove ring and put cake in the refrigerator to set.
