How to Prepare Tasty Lemon Cheesecake in a pressure cooker

Lemon Cheesecake in a pressure cooker. The first cheesecake I made in the pressure cooker was my Meyer Lemon Cheesecake adapted. Meyer lemon cheesecake is the best pressure cooker cheesecake recipe for a summer dessert or as a Valentine's Day sweet treat! Top it with a little tart lemon curd to add a little sunshine to your day.

This recipe was really good, the lemon zest added just the right amount of. Making cheesecake in the pressure cooker is THE BEST method. The steady heat and steamy environment makes So far, I've made her Risotto with Lemon and Peas (a few times actually), her The idea of cooking a cheesecake in a pressure cooker just sounds so bizarre and improbable! You can cook Lemon Cheesecake in a pressure cooker using 10 ingredients and 7 steps. Here is how you cook that.

Ingredients of Lemon Cheesecake in a pressure cooker

1. You need 200 Grams of digestive biscuits.
2. You need 85 Grams of butter , melted.
3. Prepare 500 Grams of Cream Cheese.
4. You need 1/2 Cup of Whipping cream.
5. You need 1/3 Cup of sugar.
6. Prepare 1 Tablespoon of Lemon Zest.
7. You need 2 of Eggs.
8. It’s 1 1/2 Teaspoons of lemon juice.
9. It’s 1 Teaspoon of vanilla.
10. It’s of curd Lemod to Top (optional).

I don't own a pressure cooker, but this recipe tempts me to get one. The cooking time is for the cake served warm – it wll take longer to cool and chill, as is more customary with cheesecake. The Classic Cheesecake Recipe With Lemon Curd Made is a delicious cake that is made from cream cheese and has a gingerbread crust. This pressure cooker low carb keto chocolate cheesecake was adapted from one I saw on Southern Living.

Lemon Cheesecake in a pressure cooker step by step

1. Crumble the biscuits till fine..
2. Now gradually add the melted butter and mix till the mixture looks like west sand. Spread this in the cheesecake pan and flatted evenly..
3. For the filling: Add all the ingredients for the filling and combine thoroughly. Do not overbeat. Air filling up in it will ruin the cheesecake.
4. Add the prepared filing in the pan over the crust.
5. Set in a dry pressure cooker over a stand so that the cheesecake pan doesn't touch the base of the cooker. Close the lid without the whistle..
6. Bake on medium flame for 5 minutes and low flame for upto 50 minutes. The cheesecake is done when the top is non sticky to touch but still with a slight wobble.
7. Once cooled completely spread the lemon curd on the top (optional).

I made changes to the original recipe based on Because things cook quickly under pressure, you'll want to be careful not to overcook the cheesecake. Making Pressure Cooker Cheesecake is a piece of cake. To make it almost perfect in the pressure cooker is another story. I used The recipe I always use to make cheesecake in the oven. If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!