Lemon Cheesecake in a pressure cooker

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Making a cheesecake in a pressure cooker. I didn’t use a water bath in here since I intended to cover the top with lemon curd. The same recipe can be used for any basic cheesecake minus all the lemon juice and zest

  • Servings: 6-serving
  • Difficulty: easy
  • Print

Making a cheesecake in a pressure cooker. I didn't use a water bath in here since I intended to cover the top with lemon curd. The same recipe can be used for any basic cheesecake minus all the lemon juice and zest

Summary

  • Course: dessert
  • Cooking Time: 60 mins

Ingredients

crust
200 Grams digestive biscuits
85 Grams butter , melted
Filling
500 Grams Cream Cheese
1/2 Cup Whipping cream
1/3 Cup sugar
1 Tablespoon Lemon Zest
2 Eggs
1 1/2 Teaspoons lemon juice
1 Teaspoon vanilla
Lemod curd to Top (optional)

Steps

  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)


4 thoughts on “Lemon Cheesecake in a pressure cooker

  1. 🙂 Thankyou…
    Yep.. 2 things
    1. Use only digestive biscuits when making in the cooker. (I did a mistake of trying good day biscuits.. Those work for no bake recipes though)
    2. the cheesecake will crack in the absence of a water bath.. For the water bath just add water in the cooker till like 1/2 an inch below the cheesecake pan

    Like

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