1 tsp vanilla flavor

2 cups graham cracker crumbs

16 oz cream cheese, at room temperature

1/2 cup sugar

1/4 cup heavy whipping cream

1/4 cup sour cream

1 tablespoon flour

1 tsp cornstarch 1drop of Young Living Lemon essential oil

1drop of Young Living Orange essential oil

Pinch of salt

2 eggs 1 egg yolk

2 tablespoons butter, melted

All ingredients room temp.


In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine. Press it evenly into the bottom and halfway up the sides in a 7"x 3" push pan. Transfer to the freezer while you prepare you batter. In a large bowl add the cream cheese, sugar, and cream. With a hand mixer, beat until fluffy and fully incorporated. Add all other ingredients and gently continue to mix until the cream cheese filling is smooth add eggs 1 at a time and beat in just a little, dont over beat. Pour the mixture into the push pan or springform pan with the graham cracker crust, add 1 1/2 cups water to the pot. Set pot on manual or pressure cook for 36 minutes and do a 15 NPR. The cake should slightly jiggle. While the cheesecake is cooling prepare the compote if desired

Enjoy Keith tant, LLC

InsTANT pot kooking with Keith and friends.