New York cheesecake top with strawberry compote


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

Pinch of salt

2 eggs

1 egg yolk

4 tablespoons butter, melted 

All ingredients room temp.

 Strawberry compote

  • 1 lb. fresh strawberries, rinsed, top trimmed
  • 4 tbsp fresh orange juice
  • 2 Tbsp sugar
  • 1 tsp vanilla flavor 



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


Strawberry compote

  • 1 lb. fresh strawberries, rinsed, top trimmed
  • 4 tbsp orange juice
  • 1/4 tsp vanilla flavor
  • 2 Tbsp sugar
  • Roughly chop/dice strawberries. Add them to the inner pot with orange juice, vanilla flavoring and sugar add about 1/8 cup of water the berries will make enough liquid. Place the lid on pot and close valve. Press manual for 1 minute. When it’s done cooking, wait for 10 to 15 minutes before opening the lid.
    Press saute function and mix well until its thicken. Remove the inner pot and allow it to cool completely.



Keith tant, LLC