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

1. Prepare 200 Grams of digestive biscuits.
2. It's 85 Grams of butter , melted.
3. It's 500 Grams of Cream Cheese.
4. Prepare 1/2 Cup of Whipping cream.
5. You need 1/3 Cup of sugar.
6. Prepare 1 Tablespoon of Lemon Zest.
7. You need 2 of Eggs.
8. You need 1 1/2 Teaspoons of lemon juice.
9. Prepare 1 Teaspoon of vanilla.
10. Prepare of curd Lemod to Top (optional).

Lemon Cheesecake in a pressure cooker instructions

1. Crumble the biscuits till fine..
2. Now gradually add the melted butter and mix till the mixture looks like west sand. Spread this in the cheesecake pan and flatted evenly..
3. 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.
4. Add the prepared filing in the pan over the crust.
5. 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..
6. 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.
7. Once cooled completely spread the lemon curd on the top (optional).