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Lemon Cheesecake - 6QT Pressure Cooker

For cooking:
2 cups water
7” spring form pan
Aluminum foil

For the Crust:
½ cup chocolate wafer or graham cracker crumbs
1 tsp softened butter for greasing the spring form pan

For the Filling:
16oz regular cream cheese, room temp (do not substitute reduced fat)
½ cup sugar
2 large eggs
1 Tbsp freshly squeezed lemon juice
1 to 2 tsp grated lemon zest
½ tsp vanilla

Optional Garnish:
Berries, cherries, or sliced fresh fruit or any flavor canned pie filling

Tear off a 6” piece of aluminum foil & fold in half, lengthwise. Set aside. This helps to remove the pan after cooking cycle is complete.

Crust: Mix crumbs & butter together. Press on bottom of a 7” springform pan.

Filling: Blend the cream cheese & sugar until smooth with electric mixer. Blend in the eggs, lemon juice, zest & vanilla. Do not overwork batter. Pour batter into the prepared springform pan.

Pour 2 cups water into the Nesco® Pressure Cooker set a trivet on the bottom of the cooker to raise the cheesecake above the water. Center uncovered pan on the foil strip & lower onto the trivet. Fold down the ends of the strip so they don’t interfere with closing the cooker.
Cover & lock the lid in place.

Turn regulator knob to SEAL. Program for high pressure & cook for 20 minutes. Release pressure by using the quick release method. Unlock & remove lid. Remove cheesecake by lifting up at the ends of the foil. Let cool to room temp before refrigerating. For best results, refrigerate overnight.

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