How to Make Appetizing Lemon Cheesecake in a pressure cooker
Lemon Cheesecake in a pressure cooker.
You can cook Lemon Cheesecake in a pressure cooker using 10 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Lemon Cheesecake in a pressure cooker
- Prepare 200 Grams of digestive biscuits.
- It's 85 Grams of butter , melted.
- It's 500 Grams of Cream Cheese.
- Prepare 1/2 Cup of Whipping cream.
- You need 1/3 Cup of sugar.
- Prepare 1 Tablespoon of Lemon Zest.
- You need 2 of Eggs.
- You need 1 1/2 Teaspoons of lemon juice.
- Prepare 1 Teaspoon of vanilla.
- Prepare of curd Lemod to Top (optional).
Lemon Cheesecake in a pressure cooker instructions
- Crumble the biscuits till fine..
- Now gradually add the melted butter and mix till the mixture looks like west sand. Spread this in the cheesecake pan and flatted evenly..
- 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.
- Add the prepared filing in the pan over the crust.
- 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..
- 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.
- Once cooled completely spread the lemon curd on the top (optional).