Festive Baked Cheesecake

Yip, you read that right.? You can literally make a baked cheesecake in your Instant Pot.? And it’s so quick and easy. 
 
Baked Cheesecake is one of my favourites to make and only having made my first one a couple of months ago I’m forever trying to experiment with different flavours en textures but not once did I consider experimenting with different baking techniques! 
 
The Instant Pot yields a delicious, creamy and smooth baked cheesecake that will make have your guests praising you for standing in front of the oven for hours.? Little will they now that this easy Baked Cheesecake only required minimal prepping and then sitting back and sipping on some champagne while the Instant Pot does all the work for you! 
 
Although the cooking time for this lovely dessert is less than an hour the important thing with any baked cheesecake is the resting time.? Once Instant Pot - your handy kitchen helper is done with all the work and cooked your cheesecake to perfection, it is best to leave it in the fridge for 24 hours. 
 
Without wasting any time, get into the kitchen and wow your guests with this show stopper! 

Adapted from?https://thisoldgal.com/pressure-cooker-new-york-cheesecake/

Crust:

• 200gr tennis biscuits 
  
• 2?teaspoons sugar
• 2?Tablespoons?Butter?melted 

 
Filling:

• 500gr cream cheese 
  
• 1/2?cup sugar 
  
• 2?teaspoons flour 
  
• 1?teaspoon vanilla essence 
  
• 2 tbsp grated orange peel 
  
• 2?Eggs?room temperature 
  
• 1?Egg Yolk?room temperature 
  
• 1/4?cup?Cream
• 1?pinch salt 

 
Crème Fraîche Layer: 

• 1/2?cup?Sour Cream 
  
• 2?teaspoons sugar 
  

1/2?teaspoon vanilla essence or extract  
 

Crust:

Add cookies and sugar to the bowl of the food processor and pulse a couple of times, until small crumbs form. Melt the butter in the microwave and add to the biscuit mixture. Pulse until just combined. 

Pour the cookie mixture into the bottom of a greased 6-inch (15cm) cake pan and press the mixture firmly into the bottom of the pan and no more than one inch (2.5cm) up along the sides. 

Place the pan with the crust into the freezer for 20 minutes while you mix up the filling. 
 
Filling:

 
Blend together the cream cheese, sugar, heavy cream, flour, grated peels, salt and vanilla essence / extract until smooth. 

Add the eggs and yolk, one at a time, lightly mixing until just combined. Do not over mix the eggs. 

Pour filling into the pan, on top of the crust. 
 
Cook:

Add 1.5 cups of water to the bottom of your Instant Pot and then place a trivet inside the pot. 
Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and loosely secure the foil. 

Place the cheesecake into pressure cooker using a tinfoil sling (To make a foil sling, you just take a 50cm long strip of aluminum foil and fold it lengthwise in to thirds like you would fold a letter.)  
Lock on lid and set the Pressure Valve to Sealing.? Cook at High Pressure for 38 minutes. When the pressure cook is finished, wait 18 minutes and then release the rest of the pressure (turn the Pressure Valve to Venting).

After all the pressure has been released, open the Instant Pot and gently remove the pan with the sling. Remove the foil and paper towel. Dab off any liquid that may have accumulated. 

The center (no more than 2.5cm) will be slightly jiggly (not wet, JIGGLY), but don’t worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools. 
 
Crème Fraîche Layer: 
Whisk together the sour cream, vanilla essence / extract and sugar to make a Sweet Crème Fraîche and then spread on the hot cheesecake.? Let it cool on a wire rack for at least one hour. 

Lightly cover and place in the refrigerator overnight. 
 
I topped my cheesecake with a berry compote and for a super easy compote recipe using your Instant Pot, have a look at this recipe:?

https://thisoldgal.com/pressure-cooker-fresh-berry-compote/