NEW YORK STYLE CHEESECAKE August 16, 2017 10:09

2 ½ Pounds Cream Cheese, Softened

1 ¾ Cups Sugar

3 Tbsp Flour

5 Whole Eggs

2 Egg Yolks

1 tsp Vanilla

¼ Cup Cream

With hand mixer beat cream cheese and sugar thoroughly. Add flour and mix well. Add eggs and egg yolks, one at a time, beating well after each addition. Stir in vanilla & cream. Place a bake liner or a parchment paper circle in bottom of 9-inch spring form pan. Pour mixture into spring form pan. Place another bake liner or a circle of parchment paper directly on cheesecake. Cover with foil and crimp edges to pan. Place a turkey lifter or you may also make a lifter using a long piece of foil, fold in half, lengthwise and then fold again in thirds. Place under the pan and bring the two ends up together around spring-form pan, use to insert and remove pan from pressure cooker.

Place trivet in pressure cooker with 2 cups of water; bring to a boil.  Place cheesecake on trivet.  Put lid on cooker and bring to the second red ring. Maintain pressure for 50 minutes.  Allow pressure to drop on its own.  Remove from pressure cooker, chill for 3 hours or overnight.  Remove from pan. Garnish with fruit.