Crust:
10 Graham Crackers, ground
1 T Brown Sugar
1 Pinch Sea Salt
4-6 T Melted Butter
Batter:
16 oz. Cream Cheese
2 Eggs
1/2 C. Sour Cream
2/3 C. Sugar
2 T. Cornstarch
1 t. Vanilla Extract
2 Pinches Sea Salt
This is based off of Cheesecake #17.
Number 1 – make sure all ingredients are at room temperature.
If using a springform pan, optionally line it with parchment paper, or grease it. Mix crust ingredients together and press into the desired medium.
Mix dry ingredients in a bowl.
Beat cream cheese in a separate bowl. Scrape the beaters and bowl, add half the dry ingredients and beat again. Scrape again. Add the other half of the dry ingredients. Scrape again. Add the vanilla and one egg. Beat just until incorporated. Do not overmix. Scrape again. Add the other egg. Beat just until incorporated. Do not over mix.
Pour into egg bite mold, ramekins, or springform pan.
Cover with and foil. For springform pan, cover bottom of pan in foil as well.
Cook all on high pressure with a natural release.
Egg Bite: Cook for 4 minutes.
Ramekins: Cook for 14 minutes.
Springform: Cook for 26 minutes