Zutaten für Lemon Cheesecake Pressure Cooker
- 1/4 cup melted butter
- Chocolate Wafer Crumbs
- 2 (8 ounce) packages cream cheese
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups graham cracker crumbs
- 2 cups water
- fresh fruit or cherry pie filling (optional garnish)
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Zubereitung von Lemon Cheesecake Pressure Cooker
- Grease the bottom and sides of a 6-inch round springform pan.
- Crush 1 ½ cups graham crackers into crumbs. Coat the sides of the pan with crumbs, reserving the remaining crumbs for the bottom.
- In a large bowl, beat 2 (8 ounce) packages cream cheese with 1 ½ cups granulated sugar until smooth and creamy using an electric mixer.
- Add 4 large eggs one at a time, mixing well after each addition. Stir in ½ cup fresh lemon juice, 2 tablespoons lemon zest, and 1 teaspoon vanilla extract.
- Beat until completely smooth and creamy. Pour the mixture into the prepared springform pan.
- Pour 2 cups of water into the bottom of your 6-quart pressure cooker. Place a trivet inside.
- Carefully place the springform pan onto the trivet.
- Secure the pressure cooker lid and set the valve to sealing.
- Cook on high pressure for 15 minutes.
- Allow the pressure to release naturally for 20 minutes. Then carefully quick release any remaining pressure.
- Open the lid, tilting it away from you to release steam. Carefully remove the cheesecake pan.
- Let the cheesecake cool completely on a wire rack.
- If any excess water has collected, gently blot it with paper towels.
- Serve warm or chill in the refrigerator for at least 4 hours (or overnight) for a firmer consistency.
- Garnish with fresh fruit or cherry pie filling, if desired.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
66g
Fat
59g
Carbs
6g
