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
KETO Lemon Cheesecake cooked in the Instant Pot Pressure Cooker
RECIPE BELOW
KETO Lemon Cheesecake cooked in the Instant Pot Pressure Cooker.
Ingredients-
Base:
1.5 cup almond flour
1/2 cup desecated coconut
1/3 cup butter (melted)
2tbsp sugar substitute
Cheesecake:
500gm cream cheese
1 tbsp lemon rind
Juice of half a lemon
1/3 cup low sugar yogurt (natural)
1/3 cup cream
3/4 cup sugar substitute
6 eggs
Method:
To make base
-Combine dry ingredients, then add melted butter and mix
-press into lined cake tin
Filling
-with a mixed or food processor, mix cream cheese and sugar together.
-scrape sides and add lemon, rind, yogurt and cream, mix until combined.
-scrape sides and add eggs, mix to combined.
-pour over base and tap to remove large bubbles
-cook for 40min instapot on a trivet with 1 cup of water in base.
Mix dry ingredients
Teal Treatz | Instant Pot Lemon Cheesecake
Learn how to make some delicious lemon cheesecake in an Instant Pot Pressure Cooker.
Website:
Facebook:
Instagram:
Pinterest:
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.
=================================
► 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.
================================
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
Instant Pot Key Lime Cheesecake Recipe Video
Get the Recipe:
Instant Pot Key Lime Cheesecake is creamy, refreshing, sweet but tangy, and so easy to prepare using the pressure cooker!
How To Make Cheesecake In A Pressure Cooker
Hey guys, Thanks for watching don't forget to subscribe and like.
Recipe -
follow our social media links
Twitter-
Instagram-
Vine- dreamofaheaven
------------------------------------------------------------------------------------------------------------
DREAMS LINKS
Twitter-
instagram-
snapchat- dream.morris
musically- itsdreammorris
vine- itsdreammorris
------------------------------------------------------------------------------------------------------------
Heavens links
Instagram- @cielo_rowland
musically- @hunterswife
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.
like us on facebook====
join us on google+=====