Ingredients: |
Ingredients: Crust:
2 cups finely crushed graham cracker crumbs
½ cup butter, melted
Cheesecake:
5 (8 ounce) packages cream cheese, softened
1 ¾ cups sugar
2 tablespoons all-purpose flour
1 ½ teaspoons vanilla
5 eggs (room temperature)
2 egg yolks (room temperature)
⅓ cup whipping cream
1 teaspoon finely shredded lemon zest (optional...lime would be good, too)
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Directions: |
Directions:1. For crust, combine graham cracker crumbs and melted butter. Stir until well combined (I do everything in the food processor).
2. Press onto bottom and about 2 ½ inches up the sides of a springform pan.
3. For filling, beat cream cheese and sugar together until light and fluffy.
4. Mix in flour and vanilla, maintaining fluffiness.
5. Add eggs and egg yolks, beating on low speed just until combined.
6. Stir in whipping cream and lemon peel.
7. Pour into springform pan so that graham cracker crust is completely covered (if you do not do this, the steam will make it soggy).
8. Pour 1 to 1 ½ cups water into the pressure cooker.
9. Place springform pan onto wire trivet inside pressure cooker.
10. Select high pressure and set for 25 minutes.
11. Once it is done, allow a 10 minute natural release and then a quick release.
12. Use a clean paper towel to dab any water that collected on top of the cheesecake.
13. Refrigerate for at lease 4 hours, preferably overnight, then release from springform pan. |
This recipe for New York Cheesecake is from