This light and fluffy dessert has the perfect combination of crumbly graham crackers, a creamy filling and a tart berry topping!
¾ cup graham cracker crumbs
2 tbsp melted butter
1 lb. regular cream cheese, softened
2/3 cup sugar
2 large eggs
½ tsp vanilla extract
¼ cup sour cream
Berry Compote Topping:
2 cups berries, fresh or frozen
2 tbsp orange juice
Spray oven safe ramekins with nonstick cooking spray.
Using the Heating Blender, crush the graham crackers and melted butter until fine.
Spread evenly across the bottom of your ramekins and pack down, pushing the graham crackers up the sides a little. Wash blender of graham cracker crumbs.
Using the blender again, place the cream cheese, sugar, eggs, vanilla and sour cream in there and blend for 1 minute, or until smooth. Pour the cheesecake mixture into your oven safe ramekins. Cover with aluminum foil and fold around the edges to seal.
Using your Pressure Cooker, pour 2 cups of water into the inner pot and add in the cooking rack. Set your ramekins on the rack. Lock the lid and use the Manual setting to cook on high pressure for 35 minutes.
While you are waiting for your cheesecake to cook, prepare your berry compote.
Place the berries and orange juice in the blender. Use the Soup setting until the berries and orange juice are starting to melt. Then, use the Chop function 3 times to chop the ingredients up a bit. Continue on the Soup setting for 10 minutes, until simmering. Once done simmering, let cool to room temperature and then place in the refrigerator for at least 2 hours.
Once your cheesecake is done cooking, safely remove the ramekins from the Pressure Cooker. Remove the foil and run a knife around the rim of the ramekins to loosen the cheesecake from the sides. Cool the ramekins at room temperature for 1 hour and then in the refrigerator for at least 2 hours.
Before serving, pour the berry compote topping on the cheesecake. Top with fresh strawberries and enjoy!