Vanilla Bean Cheesecake
Crust
8 grahm crackers, crushed in a food processor
2 tsp sugar
2 TBS butter, melted
Filling
16 oz cream cheese at room temperature
1/2 cup sugar
1/2 tsp vanilla extract
1 vanilla bean
1/2 tsp orange peel, grated
1/2 tesp lemon peel, grated
2 eggs room temp
1 egg yolk room temp
1 TBS whipping cream
Topping
1/2 cup sour cream
2 tsp sugar
1. Crust - add graham crackers and sugar to the bowl of food processor and pulse a couple of times until small crumbs form.
2. Melt butter in microwave or on stove top and add to graham cracker mixture. Pulse until just combined.
3. Pour graham cracker mixture into bottom of greased 6 inch cheese cake pan and press the mixture firmly into the bottom of the pan and up the sides.
4. Filling - Blend together cream cheese, sugar, grated peels, vanilla bean caviar and vanilla extract until smooth.
5. Add eggs and yolk one at a time, mixing well after each addition.
6. Blend in cream thoroughly
7. Pour filling into pan
Cook
1. Add 1.5 cups of water to the bottom of the pressure cooker and place the trivet inside the pot.
2. Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and secure it around the sides.
3. Place cheesecake into pressure cooker using a sling.
4. Lock pressure cooker cover into place. Set the pressure cooker for 40 minutes. natural release.
5. Remove cheesecake dab away any water on the top.
Topping
1. Mix together the sour cream d sugar and then spread on the hot cheesecake.
2. Let cool on wire reack for one hour.
3. Remove cheesecake from pan and place in frig 4 hours or over night