Pressure Cooked Lemon Cheesecake
butter for greasing 7" springform pan 1/3 cup granola 2 1/2 8 oz pkgs cream cheese (20 oz) 1 cup sugar 1 tablespoon grated lemon rind 2 tablespoons all-purpose flour 4 large eggs
Ingredients
- 21/2 8 oz pkgs cream cheese (20 oz)
- 1cupsugar
- 1tablespoongrated lemon rind
- 2tablespoons all-purpose flour
- 4large eggs
- 1large egg yolk
- 1/2cupsour cream
- 1teaspoonpure vanilla extract
Directions
- 1
butter for greasing 7" springform pan 1/3 cup granola 2 1/2 8 oz pkgs cream cheese (20 oz) 1 cup sugar 1 tablespoon grated lemon rind 2 tabl
- 2
Author's note: Use a 7" springform pan, or an 8" one that fits comfortable into your pressure cooker with about an inch to spare between the
- 3
Have the ingredients at room temperature before you begin
- 4
Directions: Cut a piece of aluminum foil 2 feet long by 1 foot wide and double it twice len gthwise to create a strip for moving the pan to
- 5
Set aside
- 6
Cover the exterior bottom and sides of a 7" springform pan with 1 large sheet o f aluminum foil so that no water can seep in
- 7
Liberally butter the pan and dis tribute the granola, tilting and shaking to coat the bottom and the sides
- 8
Set aside