Lemon Cheesecake In A Pressure Cooker Recipe by Tiya Joshi
Cooking Instructions 60 mins 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) 1 Crumble the biscuits till fine. 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. 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 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 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. 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 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) 7 Once cooled completely spread the lemon curd on the top (optional) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Hawaiian Pineapple Chicken Crock Pot Chicken and Drunklins Lemon Dill Chicken Citrus Cajun Salmon Picadillo "ground beef" for tacos Hawaiian Pineapple Chicken Crock Pot Chicken and Drunklins Lemon Dill Chicken Citrus Cajun Salmon Picadillo "ground beef" for tacos Easy Pancake with Yogurt (in a Rice Cooker) Homemade Salmon Flakes Sweet 'n' Tangy Cheese Ball Packed with Sweet Potatoes Foolproof Sweet Potato Bites An Autumn's Delight Easy Sweetened Sweet Potatoes Addictive Sake Lees Bread Sticks Fluffy Pancakes Satay Chicken Zucchini Tomato Pasta Whole Sweet Potato Karintou Easy Pancake with Yogurt (in a Rice Cooker) Homemade Salmon Flakes Sweet 'n' Tangy Cheese Ball Packed with Sweet Potatoes Foolproof Sweet Potato Bites An Autumn's Delight Easy Sweetened Sweet Potatoes Addictive Sake Lees Bread Sticks Fluffy Pancakes Satay Chicken Zucchini Tomato Pasta Whole Sweet Potato Karintou