![lemon cheesecake lemon cheesecake](https://res.cloudinary.com/hksqkdlah/image/upload/25872_sfs-lemon-cheesecake-003.jpg)
However, made a few alterations for: 8″ pan, gluten free, and sugar alternative. Made this last night as part of my first meal in my new Instant Pot Electric Pressure Cooker. I do the same with Oreos since there are several cheesecake recipes that use Oreos for the crust. melted butter and my crust is done – it’s a great time saver. And here’s a tip for those who might make a lot of these – I buy a box of Graham Crackers and chop the entire box of Graham Crackers in my food processor and then store in an airtight container, so when I’m ready to make one, that step is already done – I just dip out 3/4ths cup of Graham Crackers, add my 1 T.
![lemon cheesecake lemon cheesecake](https://www.rockrecipes.com/wp-content/uploads/2011/12/Lemon-Raspberry-Cheesecake-2.jpg)
So thank you, Barbara – everything you post is golden and this one is no exception. She sent me a text of 3/4ths of it gone and said the girls said “She should sell these!” I top them with fresh sliced strawberries around the perimeter and fill the middle with fresh blueberries. My sister-in-law was one of the recipients for Mother’s Day and took hers to work the next day to share with her co-workers. This recipe is absolutely divine, and if I can’t find Meyer Lemons, I just buy regular large lemons, use all the juice and all the zest, which is probably more than the recipe calls for, but it’s always fabulous. I have lost count as to how many of these little jewels I’ve made – I made 3 last weekend for Mother’s Day gifts and two more last night – one for a birthday gift and another for a wedding party gift. When the cheesecake is completely cooled, cover it with plastic wrap and refrigerate for at least 4 hours or overnight. If there is a little water on top, blot it gently with a paper towel.
![lemon cheesecake lemon cheesecake](https://www.deliciousmagazine.co.uk/wp-content/uploads/2015/05/524002-1-eng-GB_baked-lemon-cheesecake.jpg)
When the cook time ends, turn off the pressure cooker. Select High Pressure a 15 minute cook time for a soft and creamy cheesecake or a 25 minute cook time for a more firm, dense cheesecake. Fold the foil strips down so that they do not interfere with closing the lid. Carefully center the filled pan on your foil sling and lower the pan onto the trivet. Pour 1 cup of water into the pressure cooker pot and place the trivet in the bottom.Pour batter into the springform pan on top of the crust.Add in eggs one at a time and mix just until combined. Add sour cream, Meyer lemon juice, Meyer lemon zest, and vanilla and blend until combined. In a large mixing bowl, mix the cream cheese and sugar until smooth.Put the pan in the freezer until ready to use. Use your fingers or the bottom of a drinking glass and press crumbs evenly/firmly into the bottom and half way up the sides of a 7-inch springform pan. Add the butter and toss until well combined. Crush the cookies in a Ziploc bag into fine crumbs.Prepare a foil sling for lifting the pan out of the pressure cooker by taking an 18” strip of foil and folding it twice lengthwise.It would be delicious with sunny Meyer lemon!
![lemon cheesecake lemon cheesecake](https://www.thingsforboys.com/wp-content/uploads/2014/08/IMG_7009.jpg)
#LEMON CHEESECAKE HOW TO#
This guide covers everything you need to know about how to make perfect cheesecakes, from how to prepare a simple cookie crust to what size pan to use and how to operate a sling. Note: I recommend starting with my Instant Pot Cheesecake tutorial post if this is your first pressure cooker cheesecake recipe. If you haven’t started using your electric pressure cooker for desserts yet, you’re in for a treat! The moist cooking environment is ideal for perfectly cooked cheesecakes, bread pudding, and rice pudding! Instant Pot Lemon Cheesecake recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL. Making Meyer Lemon Cheesecake in an Instant Pot