Pressure Cooker Lemon CheesecakeDeborah Recipe
A creamy, rich lemon cheesecake with a crisp cookie crust, made quicker and easier in the pressure cooker—perfect texture and zing with minimal fuss.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 5 oz animal crackers crushed fine
- 3 tablespoon sugar for crust mix
- 4 tablespoon unsalted butter melted and warm
- 1 ¼ cups sugar for filling
- 1 tablespoon lemon zest
- ¼ cup lemon juice
- 1.5 lb cream cheese room temp, chunked
- 4 eggs large, room temp
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup heavy cream
Instructions
Instructions
- Preheat the oven to 325°F. Grease a 9-inch springform pan and line with parchment.
- Crush animal crackers into fine crumbs, mix with sugar and melted butter.
- Press mixture into pan bottom, bake for 12 minutes at 325°F, then cool.
- Increase oven to 500°F. Beat cream cheese until smooth.
- Gradually beat in sugar, lemon zest, juice, vanilla, and salt.
- Add eggs one at a time, beating well after each.
- Stir in heavy cream until combined. Pour into cooled crust.
- Bake at 500°F for 10 minutes. Lower oven to 200°F and bake 90 minutes more.
- Turn off oven, crack door open, and cool cheesecake inside for 1 hour.
- Then let cheesecake cool at room temperature fully before chilling.
- Chill in refrigerator at least 4 hours or overnight for best results.
- Top with lemon curd before serving if desired.
- Slice and serve chilled for best creamy texture.
- Store leftovers in airtight container in refrigerator up to 5 days.
Notes
You may swap animal crackers for graham crackers; let the cheesecake cool properly to set; enjoy with berries or lemon curd if desired.