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34
desserts
35
2 1/2 Cups Crushed Graham Crackers
1/3 Cup Melted Butter
1 Cup Cream Cheese
1/2 Cup Sugar
½ Cup Heavy Cream
1 Egg
3 Tbsp Flour
1 Tbsp Lemon Zest
1/3 Tsp Vanilla Extract
INGREDIENTS
New York Style
Cheesecake
Butter the bottom and sides of a closed and locked spring
form pan. Combine the graham crackers and melted butter
until the mixture looks like wet sand. Press into the bottom of
the pan, pressing it up the sides of the pan about 1 cm high. In
a large bowl blend together the cream cheese and sugar with
a hand mixer on a low setting. Add the egg, heavy cream, salt
and vanilla extract and continue to beat until smooth. Pour
the cheesecake batter into the prepared springform pan,
smoothing the form if necessary. Place the metal trivet in the
center of pressure cooker pot. Place the cheesecake in the pot
on the top of the trivet, and carefully pour the water around
the pan. Close the lid. Set the “Cake” program. When the time
is up, let the pressure release naturally. Carefully remove the
cheesecake from the pot, using the sling to lift it up. Cool on a
rack and then place the cheesecake in the fridge for 8 hours
to firm up (this will prevent cheesecake from cracking). Top
the cheesecake with summer berries and mint to serve.
DIRECTIONS
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