1
Blend together cream cheese, sugar, heavy cream, flour, grated peels, salt and vanilla extract until smooth.
2
Add eggs and yolk, one at a time, lightly mixing until just combined. Do not over mix the eggs.
3
Pour filling into the pan, on top of the crust.
4
Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
5
Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and loosely secure the foil.
6
Place cheesecake into pressure cooker using a sling.
7
Lock on lid and close Pressure Valve. Cook at High Pressure for 35 minutes. Allow an 18 minute natural release.
8
After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel. Tilt the cheesecake pan and dab off any liquid that may have accumulated.
9
The center (no more than an inch) will be slightly jiggly (not wet, JIGGLY), but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.
Crème Fraîche Layer
1
Whisk together the sour cream, extract and sugar to make a Sweet Crème Fraîche and then spread on the hot cheesecake. Let cool on wire rack for at least one hour.
2
Lightly cover and place in refrigerator overnight. Cheesecake can be removed from pan after an hour in the refrigerator.