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Ingredients (16)

For the crust:

200 g	tennis biscuits
2 tsp	sugar
2	butter — melted

For the filling:

500 g	cream cheese
1/2 cup	sugar
2 tsp	flour
1 tsp	Vanilla essence
2	oranges — zest only
2	eggs — at room temperature
1	egg yolk — at room temperature
1/4 cup	cream
	salt
	for the crème fraîche layer:
1/2 cup	sour cream
2 tsp	sugar
1/2 tsp	vanilla — essence

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Method:

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 add to biscuit mixture.

Pulse until just combined.

Pour cookie mixture into bottom of greased 6-inch cake 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 mins while you mix up the filling.

Filling:

Blend together cream cheese, sugar, heavy cream, flour, grated peels, salt and vanilla extract until smooth.

Add eggs and yolk, 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.

Cook:

Add 1.5 cups of water to the bottom of your Instant Pot and then place a trivet inside the pot.

Cover the cheesecake first with a paper towel and then with a piece of aluminium foil and loosely secure the foil.

Place cheesecake into pressure cooker using a sling.

Lock on lid and close pressure valve.

Cook at high pressure for 38 mins.

When beep sounds, wait 18 mins and then release the rest of the pressure.