New York Style Cheesecake


  • 2 1/2 Cups Crushed Graham Crackers
  • 1/3 Cup Melted Butter
  • 1 Cup Cream Cheese
  • 1/2 Cup Sugar
  • 1/2 Cup Heavy Cream
  • 1 Egg
  • 3 Tbsp Lemon Zest
  • 1/3 Tsp Vanilla Extract


Butter the bottom and the sides of a closed and locked spring form pan. Combine the graham crackers and melted butter until the mixture looks like wet sand. Press into the bottom of the pan, pressing it up the sides of the pan about 1 cm high. In a large bowl, blend the cream cheese and sugar together with a hand mixer on a low setting. Add the egg, heavy cream, salt and vanilla extract and continue to beat until smooth. Pour the cheesecake batter into the prepared springform pan, smoothing the form if necessary. Place the metal trivet in the center of the pressure cooker pot. Place the cheesecake in the pot on the top of the trivet, and carefully pour the water around the pan. Close the lid and then set the "Cake" program. When the time is up, let the pressure release naturally. Carefully remove the cheesecake from the pot, using the sling to lift it up. Cool on a rack and then place the cheesecake in the fridge for 8 hours to firm up (this will prevent the cheesecake from cracking). Top the cheesecake with summer berries and mint to serve.