How To make Pressure Cooked Lemon Cheesecake
butter for greasing 7" springform pan 1/3 cup granola
2 1/2 8 oz pkgs cream cheese (20 oz)
1 cup sugar
1 tablespoon grated lemon rind
2 tablespoons all-purpose flour
4 large eggs
1 large egg yolk
1/2 cup sour cream
or plain yogurt 1 tablespoon lemon juice
1 teaspoon pure vanilla extract
***Garnishes*** sliced strawberries blueberries raspberries creme de cassis liqueur -- optional
serves 6 to 8 This cheesecake may seem small, but it is quite rich and can easily serve 8.
Author's note: Use a 7" springform pan, or an 8" one that fits comfortable into your pressure cooker with about an inch to spare between the pan and the sides of the cooker. Have the ingredients at room temperature before you begin.
Directions: Cut a piece of aluminum foil 2 feet long by 1 foot wide and double it twice len gthwise to create a strip for moving the pan to and from the cooker. Set aside .
Cover the exterior bottom and sides of a 7" springform pan with 1 large sheet o f aluminum foil so that no water can seep in. Liberally butter the pan and dis tribute the granola, tilting and shaking to coat the bottom and the sides. Set aside.
In a food processor, blend the cream cheese, sugar, lemon zest, and flour until smooth, about 15 seconds. Add the eggs plus yolks, the sour cream, lemon juic e, and vanilla, and process for 5 seconds. Scrape down the bowl and process fo r another 5 seconds. Pour into the prepared pan Cover with buttered aluminum foil so that the foil fits tightly around the sides, but allows some room on to p for the cheesecake to expand.
Set a trivet or rack on the bottom of the cooker. Pour in 2 1/2 cups of water. Center the pan on the foil strip and gently lower it into the cooker. Loosel y fold the ends of the foil strip over the top of the dish. Lock the lid in pl ace and over high heat bring to high pressure. Adjust heat to maintain high pr essure, and cook for 15 minutes. Turn off the heat and let the pressure drop n aturally for 7 minutes. Quick release any remaining pressure. Remove the lid, tilting it away from you to allow any excess steam to escape.
Let the cheesecake cool for a few minutes before removing it from the cooker wi th the aid of the foil strip. Set on a cooling rack, remove the foil, and let cool. If not serving the same day, refrigerate or freeze until needed.
Before serving, release and remove the sides of the springform pan. Serve from the base of the springform pan, garnished as desired.
Storage: Sore in the refrigerator for up to 3 days and in the freezer for 3 months. It does beautifully either way. Add toppings just before serving.
Author's Note: When you remove the aluminum foil cover after steaming, there m ay be a small puddle of water on the top of the cheesecake. Just sop it up gen tly with a paper towel. If the cake is not quite set in the center, it will fi rm up upon cooling.
Serving Suggestion 1: Drizzle some creme de cassis on each slice Serving Suggestion 2: Serve cheesecake whole, topped with sliced fresh berries. Serving Suggestion 3: It's also delicious plain.
How To make Pressure Cooked Lemon Cheesecake's Videos
Make Yummy Instant Pot Lemon Cheesecake -- Super Easy!
** Instant Pot --
** 7-inch Springform pan --
** Magic Whisk --
This video is about making a yummy instant pot lemon cheesecake.
INGREDIENTS
(The Instant Pot can be used for so many different foods. Cheesecake is just the most fun to make in this device.)
FOR THE CRUST
150 grams (5 ounces) BISCOFF cookies (or gingersnap cookies)
Pinch of salt
1/2 stick butter, unsalted, melted plus a little for greasing
FOR THE CHEESECAKE
450 grams (1 LB) cream cheese, room temperature
60 mL (1/4 cup) heavy cream
116 grams (3/4 cup) granulated sugar
2 large eggs, room temperature
Zest of lemon if you want (I didn’t use the zest on this, but did on my second cheesecake. Plus, I added 2 teaspoons of lemon extract for more lemony flavor.)
1 teaspoon pure vanilla extract
Pinch of salt
2 cups of water for the Instant Pot
Garnish as you wish. Caramel is good, or candied lemon peel adds even more lemony goodness.
Pro Tip (I didn’t learn this until later) — Beat the eggs softly, trying not to introduce too much air. Also, when you add them to the blended cream cheese, add them last and don’t mix more than needed. The idea is to keep air out of your mix, so the final product isn’t cracked like mine was.
My second cheesecake was flawless. I took extra care with the eggs and yep, it really made a difference for the better. And that’s what we constantly strive for — BETTER each time.
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VIDEO DETAILS
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The video was shot on a Sony a7 III with a Sony cinematic lens, a GoPro Hero 7 Black, and an iPhone 11 Pro mounted in a Beast Grip. My wife was doing the video work with the iPhone. I used two LED video lights as well.
Sony A7 III mirrorless DSLR:
GoPro Hero 7 Black:
Audio was recorded with a lav mic onto a ZOOM H5 recorder.
Amazon has them here:
Everything was edited in Adobe Premiere Pro, and the techniques taught in my course at were applied. If you want to learn how to make videos like this one, or even better, then check out the course.
Music source is Artlist bit.ly/ArtlistTG and if you join using the link you’ll get one month free with your subscription.
Sound effects and video extras came from Envato Elements.
That’s all for now. Thanks for watching, and subscribe, like, hit the bell and all is swell! I’ll see you in the next video.
Oh, and one more thing…. Leave a comment below. Did you like this video? Hate it? Have suggestions to make it better? Let me and everyone else know. Then GO MAKE YOUR OWN CHEESECAKE and HAVE FUN! ;-)
And, even one more thing… hair should be tied back, hands washed, and make sure you wipe your hands on your pants for good measure. Ah yes, that’s the way we roll.
Instant Pot Meyer Lemon Cheesecake - Sweet and Savory Meals
Learn how to make Instant Pot Meyer Lemon Cheesecake - is delightfully tangy with a rich and silky lemon-flavored cheesecake base. A beautiful and elegant dessert fit for company!
????INGREDIENTS????:
Crust:
1 1/2 cups graham crackers crumbs
1 tablespoon sugar
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter melted
Batter:
16 ounces cream cheese
3/4 cup white granulated sugar
1 tablespoon cornstarch
2 large eggs at room temperature
1/2 cup heavy cream
1/4 cup sour cream
1 teaspoon vanilla extract
2 tablespoons Meyer lemon juice
Zest of 1 Meyer lemon
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#sweetandsavorymeals #instantpot #meyerlemoncheesecake
Instant pot lemon cheesecake
Welcome to my instant pot lemon cheesecake recipe. It's sweet and sour and really easy to make. Guaranteed to please any cheesecake fans!
For the full recipe, please visit:
How to make Cheesecake In the Pressure Cooker
Ingredients
For the Crust
Butter 1 tbsp (for greasing the pan)
Finely crushed cookies ½ cup
Melted butter 1 tbsp
For the Filling
Regular cream cheese 16 ounces
Sugar ½ cup
Eggs 2 large
Fresh squeezed lemon juice 1 tbsp
Fresh lemon zest 1 tsp (grated)
Fresh orange zest 1-2 tsp
Vanilla essence 1 tsp
Directions
1- Prepare a foil strip for lifting the cake out of the pressure cooker by taking an 18” strip of foil and double folding it twice lengthwise. Set trivet inside the pressure cook and add 2 cups of water. Place the foil strip on the bottom of the pan and up the sides. Place a wire stand in cooker.
2- Grease spring form pan with butter.
3- Mix melted butter in crushed cookies and set at the base of spring form pan. Use your fingers to make a smooth base.
4- Mix together cream cheese and sugar with electric beater until smooth. Fold in eggs, lemon juice, lemon and orange zest along vanilla essence. Do not over mix.
5- Pour batter in pan. Carefully place the pan on stand. Turn down foil strips so that they do not interfere with closing the lid.
6- Cover the lid, with whistle on. First create pressure over high heat then low down heat and cook for 15 minutes.
7- After 15 minutes, remove from the heat and allow the pressure to come down naturally. It takes 5-7 minutes.
8- Unlock the pressure cooker and carefully take the pan out. Cool pan on wire rack.
9- If there is some water on top of cheese cake blot it with a paper towel. The cheesecake will look a little puffy almost like a dense soufflé. As it cools it condenses.
10- To remove from the pan, run a thin knife around the inside of the pan, release the spring and remove the round pan rim.
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Electric Pressure Cooker Cheesecake Recipe With Lemon Curd by Archana's Kitchen
The Classic Cheesecake Recipe With Lemon Curd Made is a delicious cake that is made from cream cheese and has a gingerbread crust. This cheesecake was cooked in Preethi's Electric Pressure Cooker and you will be surprised how simple and brilliant the taste of the cheesecake turned out to be. Most often when you bake a cheesecake in the oven, you get a crust that is cracked and that has turned golden brown. But when you use the electric pressure cooker, you will notice that none of the above happens, but yes it has steamed and cooked perfectly.
Serve this Classic Cheesecake along with Lemon Curd and your friends and family will simply enjoy it. This cake makes a delicious dessert for parties.
Click here to get the recipe -
You can also visit my website for 1000's of recipes from india and around the world.
Website Link: archanaskitchen.com
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Lemon Cheesecake Recipe | PRES LES
Our versatile Pres Les Pressure Cooker is even able to make deserts like this delicious lemon cheesecake.
Ingredients:
454g full fat cream cheese (carton, not tub)
¼ cup + 1 tablespoon lemon juice
Zest from 3 lemons
1 can (385g) condensed milk
3 tablespoons fresh cream
3 tablespoons Maizena corn flour
2 large room temperature egg