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
Instant Pot Key Lime Cheesecake ~ 1st Place Winner !!!
This video is about Instant Pot Key Lime Cheesecake ~ 1st Place Winner !!!
Cheesecake pan
Instant pot
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Recipe
Crust : 1 package/ 8 graham crackers, 4 tbsp melted butter, pinch of salt, 2 tsp brown sugar
Filling: 16 oz cream cheese, 14 oz can sweetened condensed milk, 1/4 cup sugar, lime zest, pinch of salt, 1 tbsp cornstarch, 2 eggs, 1/2 cup key lime juice, 2 tbsp all purpose flour
Whip cream: 2 cups heavy whipping cream, 6 tbsp sugar
6 qt duo instant pot
#Cheesecake, #InstantPot, #InstantPotCheesecake
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!
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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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Sweet and Savory Meals
1715 US Highway 46
Suite 414
Parsippany, NJ 07054, USA
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Instant Pot Lemon Cranberry Cheesecake
This creamy lemon cheesecake is topped with a delightful cranberry chutney! Such a delicious combination for Thanksgiving Or Christmas! Try it today!
Music: Sunny
Musician: Ilya Truhanov
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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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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!
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