IP NY Cheesecake

 Author: This old gal

Recipe for an 8 inch cheesecake:

crust

1.5 c graham crackers (I use nilla wafers)

4 tsp sugar

4 tbsp butter, melted

Blend up the crackers in the food processor, until small crumbs. Add sugar, blend. Add melted butter. Grease the fat daddio pan and pit crumb mixture in. Press firmly. Place in the freezer for 20 min while making the filling.

filling:

32 oz cream cheese

1 c sugar

4 tsp flour

1 tsp vanilla extract

1 tsp orange peel, grated (optional since I don't usually do this)

1 tsp lemon peel, grates (optional since I don't usually do this)

4 eggs, room temp

2 egg yolks. room temp

 1/2 c heavy whipping cream

Blend together cream cheese, sugar, cream, flour, peel, and vanilla until smooth.  Add eggs, one at a time and mix until just combined, dont over mix. Pour filling onto crust.

Add at least 1 1/2 c water to IP. Place paper towel and tin foil over the  top of the pan, Make sling for fat daddio pan and put on trivet.   Cook the 6 inch fat daddio pan for 38 -40 min with 18 min natural pressure release.

(small pyrex bowls I pressure cook for 15 min for individual servings)

 

top layer:

1 c sour cream

4 tsp sugar 

Whisk the two ingredients for the top layer together and put on hot cheesecake.  

Let cool for at least an hour on wire rack, then refrigerate over night lightly covered.