Ingredients

    • 150 GRAMS HONEY GRAHAM CRACKERS

    • 5 TABLESPOONS UNSALTD BUTTER

    • 5 TABLESPOONS HEAVY WHIPPING CREAM

    • 2 ½ TEASPOONS PURE VANILLA EXTRACT

    • 5 TEASPOONS POWDERED SUGAR

    • ½ CUP SUGAR

    • 8 OUNCES SOUR CREAM

    • 16 OUNCES CREAM CHEESE

    • 3 EGGS

    • 1 LEMON


Instructions

CRUST
 
• ADD HONEY GRAHAM CRACKERS IN FOOD PROCESSOR AND CRUSH THE CRACKERS INTO CRUMBS.
 
• MIX WITH MELTED UNSALTED BUTTER AND CRACKER CRUMBS TOGETHER, STIR UNTIL THE CRUMBS ARE EVENLY COATED AND WET.
 
• ADD CRACKER MIXTURE INTO BOTTOM OF GREASED 6-INCH CHEESECAKE PAN. PRESS THE CRACKER MIXTURE FIRMLY INTO THE BOTTOM OF THE PAN.
 
• PLACE CRUST INTO REFRIGERATOR ABOUT 15 MINUTES WHILE YOU PREPARE THE FILLING.
CHEESECAKE FILLING
 
• MIX 16 OZ CREAM CHEESE, 4 OZ SOUR CREAM, ½ CUP SUGAR, ½ TSP VANILLA EXTRACT, AND 5 TBSP HEAVY WHIPPING CREAM IN MIXING BOWL
UNTIL SMOOTH.
 
• ADD EGG INTO MIXING BOWL ONE BY ONE, AND STIR ALL INGREDIENTS UNTIL COMBINED.
 
• TAKE CRUST OUT FROM REFRIGERATOR, AND POUR CHEESECAKE FILLING INTO THE CAKE PAN.
BAKE
 
• COVER THE CAKE PAN WITH A PIECE OF PAPER TOWEL AND A PIECE OF FOIL.
 
• PLACE A TRIVET INSIDE THE INNER POT, AND ADD 1.5 CUPS OF WATER INTO THE POT.
 
• PLACE CAKE PAN INTO THE EVA PRESSURE COOKER, AND PRESS THE “STEAM” SETTING.
 
• WHEN BEEP SOUNDS, CAREFULLY RELEASE THE PRESSURE VALVE, AND ALLOW 5 TO 10 MINUTES PRESSURE RELEASE.
 
• AFTER ALL PRESSURE HAS BEEN RELEASED, OPEN COOKER AND GENTLY TAKE THE CAKE PAN OUT. REMOVE THE FOIL AND PAPER TOWEL.
SOUR CREAM LAYER
 
• MIX 4 OZ SOUR CREAM, ¼ CUP SUGAR, 2 TSP VANILLA EXTRACT IN MIXING BOWL UNTIL SMOOTH.
 
• SPREAD SOUR CREAM LAYER ON THE TOP OF HOT CHEESECAKE, WAITING FOR COOLING.
 
• AFTER THE CAKE COOL, PLACE CAKE IN TO THE REFRIGERATOR WITH CAKE PAN AT LEAST 1 HOUR.
COMBINATION
 
• TAKE CHEESECAKE OUT FROM REFRIGERATOR, AND REMOVE THE CAKE PAN.
 
• ZEST SOME LEMON PEELS ON THE TOP OF CAKE.