Meyer Lemon Cheesecake

Meyer Lemon Cheesecake


Meyer.Lemon.Cheesecake



  • Ingredients

  • Crust 

  • 8 ounces shortbread cookies (about 10 large shortbread cookies)
  • 2 tablespoons butter, melted
  • Filling
  • 2 8 ounce packages cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 1 tablespoon Meyer lemon juice
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • Directions
  • 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. Set aside.
  • Crush cookies in a Ziploc bag in to fine crumbs. Add butter and toss until well combined. 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" springform pan. Put pan in the freezer until ready to use.
  • In a large mixing bowl, mix the cream cheese and sugar until smooth. Add sour cream, Meyer lemon juice, Meyer lemon zest, and vanilla and blend until combined. Add in eggs one at a time and mix just until combine. Do not overwork the batter.
  • Pour batter into the springform pan on top of the crumbs.
  • Pour 2 cups of water into the pressure cooker and place the trivet in the bottom. Carefully center the filled pan on the foil strip and lower it into the pressure cooker. Fold the foil strips down so that they do not interfere with closing the lid.
  • Lock the lid in place. Select High Pressure and set the timer for 15 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
  • Remove the pan to a wire rack to cool. If there is a little water on top blot with a paper towel. When cheesecake is completely cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight







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