2TablespoonsAmaretto or 2 teaspoons almond extract
Crust - Optional
Grease cheesecake pan and dust with Graham Cracker Crumbs.
In a strand mixer fit with the paddle, beat the cheese, sugar, egg yolks, cream, flour, lemon and orange zest, vanilla and liqueur on medium speed until very smooth, about 4 minutes.
In another bowl, using a mixer, whip until soft peaks form.
Gently fold egg whites into cheese mixture.
Pour mixture into butter pan and level.
Cover with a paper towel and secure with a piece of foil.
Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and secure it around the sides.
Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
Place cheesecake into pressure cooker using a sling.
Lock pressure cooker cover into place. Set the pressure to high for 40 minutes. Allow a 10 minute natural release.
After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel and dab off any liquid that may have accumulated.
Let cool on wire rack for one hour.
Remove cheesecake from pan, lightly cover and place in refrigerator overnight.
If you use a 7 inch cheesecake pan, reduce cook time to 35 minutes.For Single Serving Jar Cheesecake 8 oz Glass Jar - cook 7 minutes 4 oz Glass Jar - cook 4 minutes 16 oz Glass Jars - DON'T DO IT! 15 minute Natural Pressure Release