CREAMY CHEESECAKE

Serves 4

1 tablespoon butter
2 teaspoons grated lemon zest
2 tablespoons flour
Cookie crumbs
6 tablespoons sour cream
2 (8 ounce) packages of cream cheese
2 eggs
3/4 cup sugar
2 egg yolks
1/4 cup heavy cream
2 cups water
2 teaspoons vanilla extract

DIRECTIONS

1. Butter a pressure cooker baking dish. Sprinkle with cookie crumbs and set aside.
2. In a food processor, blend the cream cheese, sugar, cream, vanilla, lemon zest, flour, and sour cream. Beat in the eggs and egg yolks, pour into baking dish and cover with aluminum foil.
3. Pour 2 cups of water into the Pressure Cooker. Place the cheesecake in the Cooker Basket and lower into Cooker on top of a trivet. Close lid, bring to high pressure and cook for 30 minutes. Let the pressure drop naturally, remove the lid and take out the cheese cake. Loosen the foil, cool, then chill, preferably overnight. Spread fruit preserves in a thin layer over the cheesecake and serve.

Pressure Cooking Time: 30 minutes