A rich, creamy Meyer lemon cheesecake “baked” in the pressure cooker in just 15 minutes. Top it with a little tart lemon curd to add a little sunshine to your day.
For Valentine’s Day, I thought it would be fun to make dessert in the pressure cooker. I’ve been dreaming of whipping up bread puddings, steam puddings, and lava cakes in the pressure cooker. But when I saw the gorgeous pressure cooker cheesecake Sally, A Food Centric LIfe, posted, I decided that would be perfect to share for Valentine’s Day.
I used my own cheesecake recipe which includes sour cream for a creamier cheesecake. I did however, follow Sally’s suggestions to use a foil sling to help make removing the cheesecake from the pressure cooker easier, and her advice not to cover the cheesecake with foil while it cooks. She’s tried it both ways and prefers the result without the foil cover. Sally adapted her recipe from Pressure Perfect by Lorna Sass.
Instead of graham crackers, I used shortbread cookies for the crust. I served the cheesecake with homemade Meyer lemon curd. I made my favorite lemon curd recipe, but you can also buy delicious lemon curd at the grocery store. It would also be fantastic with a sweet berry compote.
My husband asked me why I was making cheesecake in a pressure cooker. I told him because it was fun. But now that I’ve made and devoured it, I realize there’s so many reasons. It’s quick; the moisture creates a super creamy cheesecake that cooks very evenly; it doesn’t crack; and you don’t have to worry about water from your water bath leaking into your crust.
You need to make the cheesecake in a small 7″ springform pan that will fit into your pressure cooker. As it turns out, the 7″ size is a great size for cheesecake. A big 9″ cheesecake is too big unless you’re having company. The leftover pieces sit in the fridge and taunt me until I’ve eaten more than I should. The 7″ size is just right.
This luscious dessert is perfect for Valentine’s Day, but a little 7″ cheesecake, is a perfect way to make any night special.
Ingredients
- 8 ounces shortbread cookies (about 10 large shortbread cookies)
- 2 tablespoons butter, melted
- 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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Today's pressure cookers aren't the scary pressure cookers you may remember. I'll share what I'm cooking up in my pressure cooker and I hope you'll share what you're cooking too.
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Barbara- I love your site. I’m so glad you live right down the street from my mom. I’ll sneak over and steal all your desserts
haha jk, but I’m definitely going to try this for valentines day! What a wonderful recipe!
Thanks Erin! Sneak over any time
This is an awesome recipe. Never knew cheesecakes could be out of a pressure cooker as well. I must try this. Of course need a substitute for egg here
Thanks! I’ve not very familiar with substitutes for eggs, sorry. Come back and let me know if you make it. I’d love to hear what you substituted.
Oh my………that looks so good. I’ll have to measure my springform pans to see if I have one that will fit in my stove-top pressure cooker-fingers crossed.
Thanks Barbara-that is one gorgeous cheesecake!
Carol
Thanks! I hope you have one that fits.
Awesome post and photos Barbara! I think I will be making that for Valentines as well with friends coming for dinner. Trick is is need to find wheat free grahams or something to use for the crust as my guests are gf and we have gone wheat free as well. I will have to update the post with what I end up doing. Thanks for the link.
Thanks Sally – definitely let me know what you used. I’m sure your guests will love it.
I recently got a pressure cooker, well in the last year that is. And I love it. been doing the standard beans, roasts, etc and my favorite hard boiled eggs. This one has inspired me to be a little more adventurous. I see a lemon cheesecake in my future!
Hi Rhonda – glad I could inspire you. It was fun to try something new. You’re right about the hard boiled eggs. The pressure cooker is the best way to cook them.
What a lovely cake! I adore meyer lemons.
I haven’t use meyer lemons too much. I need to use them more. Such a great flavor, a little sweeter than lemons.
i would have never though of making a cake in pressure cooker!
Now I REALLY want to get a pressure cooker. And I might have more reason to talk my husband in to it, cheesecake is his favorite dessert.
Katrina you’d love it!
Once again my sister, barbara shows her skills, not only does she do all the cooking and website, those pictures that make you want to have some right now are done by she and her husband, always so professional! I am wondering when she will send me my own pressure cooker?!?!
Thanks sis! I’m not going to send you a pressure cooker, that way you’ll have to come visit to eat my treats.
Wait, WHAT?!? Dessert in the pressure cooker? I had no idea!
What a gorgeous cake and the thought of lemon curd just makes my mouth water!
That’s my kind of valentine’s treat for sure!
Whoa, whoa, whoa! Cheesecake in FIFTEEN MINUTES? I haven’t made the leap and bought a pressure cooker yet, but I keep reading your posts and working my way up to it. It really is incredible all the things that can be done and that most people wouldn’t know or think of. Thanks so much for continuing to educate us!
Also, where did you get your meyer lemons? I think I saw them at Harmons once but they just don’t seem to be in any grocery stores around here.
Thanks Erin – I’m so glad your’e enjoying my site. Pressure Cooking is easy to fall in love with. I did buy my Meyer Lemons at Harmons.
Just made this to take over my moms for Sunday lunch and it was great. Will probably add 2 minutes more in the cooker. I put it in the freezer to set because I didnt have 4 hours and it turned out great. Keep the recipes coming…
Thanks Melissa – so glad you enjoyed it. Let me know if 2 minutes makes a difference and I’ll give it a try next time too.
Whoohoo! Just what I needed…a small and easy cheesecake recipe. I’ve been petrified to try making one the old fashioned way. My daughter loves plain cheesecake & is always wanting to buy the overly sweet ones from the supermarket. I’d rather make her a healthier option.