Cheesecake
Equipment
Ingredients
- oil spray non-stick
- ½ cup graham cracker crumbs
- 2 tablespoons butter melted
Filling Ingredients
- 16 ounces cream cheese softened
- 3 tablespoons sour cream
- 1/2 cup granulated sugar plus 2 extra tablespoons
- 4 eggs
- 1 teaspoon vanilla extract
- orange zest of 1 orange
Instructions
- Add 3 cups water, place an interior rack down into the water. Use an 8-inch spring form pan wrapped with aluminum foil.
- Spray the spring form pan with the non-stick oil spray. Combine the butter and graham cracker crumbs, place in the bottom on the pan.
- Using a mixer blend the cream cheese, sour cream, sugar and orange zest together.
- One by one add the eggs, stir in the vanilla extract. Pour the filling on top of the graham cracker crumbs, cover the top with foil.
- Lower the cheesecake into the pressure cooker with a wire or piece of foil, carefully. Close and lock. Bring to pressure on high. Lower heat to medium and cook for 20 minutes at high pressure.
- Release pressure using natural release method. Carefully remove the pan, being very careful remove foil; there will be a lot of steam. Cool the cheesecake in the fridge.
Nutrition
Calories: 549kcalCarbohydrates: 35gProtein: 10gFat: 41gSaturated Fat: 22gCholesterol: 246mgSodium: 442mgPotassium: 198mgSugar: 30gVitamin A: 1595IUCalcium: 123mgIron: 1.3mg
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