On 9/3/2017 at 8:51 PM, Doofa said:Please do post the recipe. New York cheesecake is my favourite. I have to modify the recipe as I'm a Coeliac
I don't pretend to understand this disease but you certainly have my sympathy. It must be terrible to live with, especially if you love food.
I don't see why this recipe couldn't be modified. Just use any gluten free cookie for the crust and the flour can be left out of the filling or substituted with any gluten free flour. The cake will just be a little more creamy. I have made this cake four times and it has been perfect each time.
Instant Pot New York Cheesecake
Crust
3/4 cup any type of shortbread cookie (crushed)
2 teaspoons sugar
1/4 cup butter melted
Filling
16 oz cream cheese room temperature
1/2 cup sugar
2 tablespoons flour
1 teaspoon vanilla
1 tablespoon lemon peel grated
2 eggs room temperature
1/4 cup sour cream
1 pinch salt
Sour Cream Layer
1/2 cup sour cream
2 teaspoons sugar
Crust
Add cookies and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form. Melt butter in microwave and add to cookie mixture. Pulse until just combined.
Pour cookie mixture into bottom of greased 8-inch cheesecake pan and press the mixture firmly into the bottom of the pan and no more than one inch up along the sides.
Place pan with crust into freezer for 20 minutes while you mix up the filling.
Filling
Blend together cream cheese, sugar, sour cream, flour, grated peels, salt and vanilla extract until smooth.
Add eggs, 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.
Add 1 1/2 cups of water to the bottom of your pressur cooker and 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 cheesecake into pressure cooker.
Lock on lid and close Pressure Valve. Cook at High Pressure for 35 minutes. Allow a 20 minute natural release.
After all pressure has been released, open pressure cooker and leave the cake the cooker. Remove the foil and paper towel. Tilt the cheesecake pan and dab off any liquid that may have accumulated.
Sour Cream Layer
Whisk together the sour cream and sugar and then spread on the hot cheesecake. Let cool inside the pressure cooker for at least one hour.
Tightly cover and place in refrigerator overnight. Cheesecake can be removed from pan after an hour in the refrigerator.
Note: the gentler that you treat the ingredients, the denser the cake will be. If you want a creamier cheesecake whip the cream cheese sugar and sour cream together, but never whip in the eggs. This will cause air bubbles in the cake that you do not want!
As I said, I took the procedure and most of the recipe from this website: https://thisoldgal.com/pressure-cooker-new-york-cheesecake/ and it is well worth reading her instructions and tips at this site: https://thisoldgal.com/perfect-pressure-cooker-cheesecake-tips/
( I have made a change in the directions of this recipe. It noted before in the directions for the filling to blend cream cheese with heavy cream. I have corrected this to sour cream.)
