Classic Cheesecake Recipe With Lemon Curd Made Using Preethi Electric Pressure Cooker
A eggetarian Continental recipe with whole eggs, egg yolks, caster sugar. Ready in 7h, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
31 steps- 1
To begin making the Cheesecake With Lemon Curd Recipe, it is important to get all ingredients ready
pinch lemon zestlemon - juice of the lemons(2)britannia cream cheese(400 grams)hung curd (greek yogurt)(1/4 cup) - 2
We will begin my making the lemon curd and refrigerating it
pinch lemon zestlemon - juice of the lemons(2)hung curd (greek yogurt)(1/4 cup) - 3
*To Make Lemon CurdWhisk the whole eggs, the egg yolk and sugar in a saucepan over low heat until smooth
whole eggs(2)caster sugar(3/4 cup)pinch lemon zestlemon - juice of the lemons(2)sugar(3/4 cup)hung curd (greek yogurt)(1/4 cup)whole eggs(2) - 4
Once the eggs have combine well, whisk the butter, lemon juice and a pinch of zest into the lemon curd mixture
whole eggs(2)butter (unsalted) - chilled(1/3 cup)pinch lemon zestlemon - juice of the lemons(2)butter - finely chopped(1/4 cup)hung curd (greek yogurt)(1/4 cup)whole eggs(2) - 5
Keep whisking on low heat until the lemon curd is thickened
pinch lemon zestlemon - juice of the lemons(2)hung curd (greek yogurt)(1/4 cup) - 6
Ensure that you don't overcook it as the eggs can scramble
whole eggs(2)whole eggs(2) - 7
Once the lemon curd has thickened, turn off the heat and immediately run it through a strainer and allow it to cool
pinch lemon zestlemon - juice of the lemons(2)hung curd (greek yogurt)(1/4 cup) - 8
Refrigerate the lemon curd until you are ready to use it over the cheesecake
pinch lemon zestlemon - juice of the lemons(2)britannia cream cheese(400 grams)hung curd (greek yogurt)(1/4 cup) - 9
*To Make Cheesecake in Electric Pressure CookerWe will first begin to make the crust for the cheesecake
britannia cream cheese(400 grams) - 10
Place the ginger cookies into the food processor along with butter
butter (unsalted) - chilled(1/3 cup)ginger cookies(15)butter - finely chopped(1/4 cup) - 11
Pulse until coarse crumbs form and the butter is well combined into the cookie
butter (unsalted) - chilled(1/3 cup)butter - finely chopped(1/4 cup) - 12
When you hold the crust mixture together, it should lump and when you leave it, it should break apart
- 13
Pour the cheesecake crust mixture into an 7 inch springform pan with removable bottom
britannia cream cheese(400 grams) - 14
Pat the crust mixture well into the base until firm
- 15
Place it in the freezer until your cheesecake batter is ready
britannia cream cheese(400 grams) - 16
To make the cheesecake batter, in a large mixing bowl, beat the cream cheese and sugar until smooth
caster sugar(3/4 cup)britannia cream cheese(400 grams)sugar(3/4 cup) - 17
Add the salt, flour, eggs, vanilla extract, yogurt and blend it in until smooth
whole eggs(2)tablespoons all purpose flour (maida)(2)salt(0.1 teaspoon)vanilla extract(1 teaspoon)whole eggs(2) - 18
Take care not to overbeat the batter, else the cheese will curdle up
britannia cream cheese(400 grams)hung curd (greek yogurt)(1/4 cup) - 19
Once fluffy and you see soft peaks forming on the cheesecake batter, pour the batter into the crust resting on the springform pan
britannia cream cheese(400 grams) - 20
The next step is to cook the cheesecake in an Electric Pressure Cooker
britannia cream cheese(400 grams) - 21
Pour a couple of cups of water to the base of the cooker
- 22
Place a trivet at the bottom
- 23
Wrap cheesecake pan in aluminum foil from the outside so water does not seep into the pan
britannia cream cheese(400 grams) - 24
Place the pan into the cooker over the trivet
- 25
Lock the electric pressure cooker, set the whistle nozzle to the pressure mode
- 26
Set the timer for 30 minutes and wait for the cheesecake to be done
britannia cream cheese(400 grams) - 27
After 30 minutes, allow the pressure to release naturally and you will notice the cheesecake is done
britannia cream cheese(400 grams) - 28
When you insert a tester like a knife, it will come out clean
- 29
Allow the cheesecake to cool completely and refrigerate for at least 5 to 6 hours
britannia cream cheese(400 grams) - 30
Once you are ready to serve, cut them into wedges, pour a generous helping of the leomin curd we prepared earlier and serve
hung curd (greek yogurt)(1/4 cup) - 31
Serve this Classic Cheesecake With Lemon Curd and your friends and family as dessert after a meal of Chicken Steak Recipe With Pan Roasted Vegetables & Potato Mash or Ultimate Potato Gratin Dauphinois
pinch lemon zestlemon - juice of the lemons(2)britannia cream cheese(400 grams)hung curd (greek yogurt)(1/4 cup)
Rate this recipe
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Classic Cheesecake Recipe With Lemon Curd Made Using Preethi Electric Pressure Cooker
A eggetarian Continental recipe with whole eggs, egg yolks, caster sugar. Ready in 7h, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
Interactive Servings Scaler
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Directions
31 steps- 1
To begin making the Cheesecake With Lemon Curd Recipe, it is important to get all ingredients ready
pinch lemon zestlemon - juice of the lemons(2)britannia cream cheese(400 grams)hung curd (greek yogurt)(1/4 cup) - 2
We will begin my making the lemon curd and refrigerating it
pinch lemon zestlemon - juice of the lemons(2)hung curd (greek yogurt)(1/4 cup) - 3
*To Make Lemon CurdWhisk the whole eggs, the egg yolk and sugar in a saucepan over low heat until smooth
whole eggs(2)caster sugar(3/4 cup)pinch lemon zestlemon - juice of the lemons(2)sugar(3/4 cup)hung curd (greek yogurt)(1/4 cup)whole eggs(2) - 4
Once the eggs have combine well, whisk the butter, lemon juice and a pinch of zest into the lemon curd mixture
whole eggs(2)butter (unsalted) - chilled(1/3 cup)pinch lemon zestlemon - juice of the lemons(2)butter - finely chopped(1/4 cup)hung curd (greek yogurt)(1/4 cup)whole eggs(2) - 5
Keep whisking on low heat until the lemon curd is thickened
pinch lemon zestlemon - juice of the lemons(2)hung curd (greek yogurt)(1/4 cup) - 6
Ensure that you don't overcook it as the eggs can scramble
whole eggs(2)whole eggs(2) - 7
Once the lemon curd has thickened, turn off the heat and immediately run it through a strainer and allow it to cool
pinch lemon zestlemon - juice of the lemons(2)hung curd (greek yogurt)(1/4 cup) - 8
Refrigerate the lemon curd until you are ready to use it over the cheesecake
pinch lemon zestlemon - juice of the lemons(2)britannia cream cheese(400 grams)hung curd (greek yogurt)(1/4 cup) - 9
*To Make Cheesecake in Electric Pressure CookerWe will first begin to make the crust for the cheesecake
britannia cream cheese(400 grams) - 10
Place the ginger cookies into the food processor along with butter
butter (unsalted) - chilled(1/3 cup)ginger cookies(15)butter - finely chopped(1/4 cup) - 11
Pulse until coarse crumbs form and the butter is well combined into the cookie
butter (unsalted) - chilled(1/3 cup)butter - finely chopped(1/4 cup) - 12
When you hold the crust mixture together, it should lump and when you leave it, it should break apart
- 13
Pour the cheesecake crust mixture into an 7 inch springform pan with removable bottom
britannia cream cheese(400 grams) - 14
Pat the crust mixture well into the base until firm
- 15
Place it in the freezer until your cheesecake batter is ready
britannia cream cheese(400 grams) - 16
To make the cheesecake batter, in a large mixing bowl, beat the cream cheese and sugar until smooth
caster sugar(3/4 cup)britannia cream cheese(400 grams)sugar(3/4 cup) - 17
Add the salt, flour, eggs, vanilla extract, yogurt and blend it in until smooth
whole eggs(2)tablespoons all purpose flour (maida)(2)salt(0.1 teaspoon)vanilla extract(1 teaspoon)whole eggs(2) - 18
Take care not to overbeat the batter, else the cheese will curdle up
britannia cream cheese(400 grams)hung curd (greek yogurt)(1/4 cup) - 19
Once fluffy and you see soft peaks forming on the cheesecake batter, pour the batter into the crust resting on the springform pan
britannia cream cheese(400 grams) - 20
The next step is to cook the cheesecake in an Electric Pressure Cooker
britannia cream cheese(400 grams) - 21
Pour a couple of cups of water to the base of the cooker
- 22
Place a trivet at the bottom
- 23
Wrap cheesecake pan in aluminum foil from the outside so water does not seep into the pan
britannia cream cheese(400 grams) - 24
Place the pan into the cooker over the trivet
- 25
Lock the electric pressure cooker, set the whistle nozzle to the pressure mode
- 26
Set the timer for 30 minutes and wait for the cheesecake to be done
britannia cream cheese(400 grams) - 27
After 30 minutes, allow the pressure to release naturally and you will notice the cheesecake is done
britannia cream cheese(400 grams) - 28
When you insert a tester like a knife, it will come out clean
- 29
Allow the cheesecake to cool completely and refrigerate for at least 5 to 6 hours
britannia cream cheese(400 grams) - 30
Once you are ready to serve, cut them into wedges, pour a generous helping of the leomin curd we prepared earlier and serve
hung curd (greek yogurt)(1/4 cup) - 31
Serve this Classic Cheesecake With Lemon Curd and your friends and family as dessert after a meal of Chicken Steak Recipe With Pan Roasted Vegetables & Potato Mash or Ultimate Potato Gratin Dauphinois
pinch lemon zestlemon - juice of the lemons(2)britannia cream cheese(400 grams)hung curd (greek yogurt)(1/4 cup)
Rate this recipe
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