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
How to Make PERFECT Cheesecake in Your Instant Pot
Learn how to make a PERFECT cheesecake using your Instant Pot (or other brand of electric pressure cooker)!
Barbara and Jenn from Pressure Cooking Today will show you all of the tips and tricks we use to get reliable results every time.
(Did we mention we really love cheesecake? We're kind of the queens of Instant Pot Cheesecake and have over 20 proven recipes on our site.
This easy cheesecake recipe works in ANY brand of electric pressure cooker, including the #InstantPot #NinjaFoodi #Zavor #CrockpotExpress or #PowerPressureCooker.
Ingredients:
CRUST
1 cup graham cracker cookie crumbs
2 tablespoons butter melted
FILLING
16 ounces cream cheese, room temperature
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs, room temperature
Ideally, you'll chill your cheesecake overnight before serving.
Get the full recipe directions at
Cuisinart Handheld Mixer (affiliate link)
#instantpot #instapot #instantpotrecipe #instantpotdessert #cheesecake #instantpotcheesecake #pressurecook #pressurecooker #electricpressurecooker #pressurecooking
How to Make a Simple, Elegant Lemon Cheesecake in Your Instant Pot!
Need an elegant dessert at the last minute? This Simple Lemon Cheesecake from The “I Love My Instant Pot®” 5-Ingredient Recipe Book ( requires only a few ingredients and comes together quickly in your Instant Pot®.
In the comments below, let us know if you tried the recipe and how it turned out!
Made with vanilla wafers and butter, the crunchy cookie crust provides a perfect foundation for the creamy, sweet, and zesty lemon cheesecake. All you need is cream cheese, sugar, salt, 1 large lemon, and 2 eggs — and your Instant Pot — and you are good to go! Whip up the ingredients and set to cook before you sit down to dinner; chill in the fridge while you're eating, and dessert is ready and waiting for you at the end of the meal. Couldn't be simpler, or more delicious!
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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
Keto Instant Pot Lemon Cheesecake with Sugar-Free Meringue Icing
Extra quick and easy, our No-Base Instant Pot Keto Lemon Cheesecake with Sugar-Free Meringue is rich in flavors and super creamy with that perfect slightly sour lemon aftertaste. Fully Low-Carb, Gluten-Free, Grain-Free, Diabetic Friendly and, of course, Sugar-Free, this lemon cheesecake is made with only 4 ingredients plus meringue and baked in 20 minutes.
Full Recipe from Lowcarb-nocarb:
????Pin for Later:
PUBLC:
Timeline:
00:00 Keto Lemon Cheesecake with Sugar-Free Meringue
Ingredients
Lemon Cheesecake
500 grams (2 Cups) Greek Yogurt
[80 grams (1/2 Cup) Sweetener
Juice from half lemon
2 Eggs
Sugar-Free Swiss Meringue icing:
150 grams (1/2 Cup) Simple Syrup liquid
1 Egg White
Instructions
Lemon Cheesecake
Prepare all ingredients for making extra quick and easy keto cheesecake.
Mix all of the ingredients together
Prepare the baking dish covered from inside and bottom with parchment paper
Place the mixture in and cover tightly with aluminium foil together with dry tissue underneath. Please read the post above with full instructions. Make sure, the top of the baking dish is properly tightly closed
Prepare the aluminium sling for easy handling as per video
Place it into the Instant Pot filled with 2 cups or water and switch the Pressure Cooker on High for 20 minutes
Once the Cheesecake is baked, take it out of the Instant Pot, let it cool a bit and replace the paper towel with dry one to take more moisture out. Close it again with aluminium foil and place it into the fridge for 4-8 hours, best overnight
Sugar-Free Swiss Meringue Icing:
Prepare a double boiler and bring water to boil
Reduce the temperature, so boiling is not extreme and add mixing bowl on top. (see video)
Add syrup and egg white into the bowl and with hand-mixer keep mixing until fluffy white consistency appears
Keep mixing 3-4 minutes, until you see that the consistency is not changing anymore
Remove from the boiler and immediately add into the stand mixer and mix it on high until you get a stiff peak
Once completely stiff, add the mixture into the piping bag
Assembly:
When you are ready to serve, take out the cake from the fridge and prepare your icing bag
As per the video or fully explain steps above in the post, start piping the Sugar-Free Swiss Meringue icing onto the keto lemon Cheesecake starting from the outer side.
Once the whole top is covered and you still have icing left, cover the sides of the cake as well
Optional: Take the Fire Torch and from few centimetres fire it onto the tips of the icing to achieve the rustic brown burnout tips.
Bon appetit
Notes
Parchment Paper - line your baking pot with Parchment Paper from inside and on the sides
Aluminum Foil - once you place the mixture into the baking dish, ensure you tightly close it with aluminum foil.
Sling - do not forget to make a sling out of aluminum foil.
Set overnight - before serving, it is best to keep your cheesecake overnight in the fridge.
Piping tip - If you do not have the tip or a piping bag, that is not a problem. Take a Ziploc bag or any bag and cut the small tip at the end with scissors. You will get almost the same results.
Keto Cheesecake cupcakes - make cupcakes using the same steps apart from filling your batter into a single-serve silicone cupcake top. Placed onto the standing rack in your Instant pot and cook.
lowcarb-nocarb.com
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PUBLC:
Cheesecake in a pressure cooker!
4 TBS unsalted butter
1 CUP of crushed graham crackers
14 ounces of Cream Cheese (full fat or 1/3 less fat)
1/2 cup of sugar (anykind)
Zest from 1 lemon and 1/2 orange
2 large eggs
1 Cheesecake pan
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Please watch: Curry Stewed Chicken Wings
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KETO INSTANT POT LEMON CHEESECAKE | the creamiest keto dessert ever!
Keto Instant Pot Cheesecake is extra creamy and delicious! And this low carb lemon cheesecake is so smooth and rich. It’s the perfect sugar-free dessert for lemon lovers.
????️ Printable Keto Lemon Cheesecake:
No Instant Pot? No problem! I've included oven instructions in the recipe card.
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► PRODUCTS USED:
Instant Pot:
7-inch Springform Pan:
Trivet with handles:
Swerve Sweetener:
Almond flour:
Lemon extract:
► HELPFUL RESOURCES
The Ultimate Guide to Keto Baking:
Guide to Keto Sweeteners:
Disclaimer: product links may include affiliate links.
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Love lemon? Check out my Keto Lemon Poppy Seed Bundt Cake!
► TIMESTAMPS:
0:00 Intro
0:37 Special Equipment
1:06 Make the crust
2:29 Make the keto cheesecake filling
3:38 Beat in the eggs
4:18 Pour the crust over the filling
4:30 Wrap the pan in foil
5:25 Prepare the Instant Pot
5:56 Remove the cheesecake from the pot
6:31 Let the keto instant pot cheesecake chill
6:47 It's ready! Let's cut in
8:19 Taste testing keto lemon cheesecake
#instantpotrecipes #ketocheesecake #lemoncheesecake #ketodesserts