Our versatile Pres Les Pressure Cooker is even able to make deserts like this delicious lemon cheesecake.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins + 13 ½ hours setting time
- 454g full fat cream cheese (carton, not tub)
- ¼ cup + 1 tablespoon lemon juice
- Zest from 3 lemons
- 1 can (385g) condensed milk
- 3 tablespoons fresh cream
- 3 tablespoons Maizena corn flour
- 2 large room temperature eggs
- 200 oatmeal digestive biscuits
- 2 tablespoons brown sugar
- 4 tablespoons salted butter (or add ½ teaspoon salt if using unsalted butter) + extra for greasing
- Food processor or a large plastic bag and rolling pin
- 7-inch non-stick springform cake pan
- Heavy duty foil
- Pres Les Pressure Cooker
- Grease the sides and bottom of the cake tin very well, with butter. This makes it easier to release the cake from the tin and prevents it from cracking. Trace the bottom of your cake tin on baking paper and cut out the circle to line the bottom of the cake tin. Do not line the sides of the tin with baking paper.
- Using a food processor or a plastic bag and rolling pin, blitz or bash the biscuits into fine crumbs.
- Mix the biscuit crumbs with the brown sugar and warm melted salted butter in a bowl. Do not wait for the butter to cool, making the crust is much easier with warm butter.
- Pour the crumb mixture into the cheesecake pan and using a spoon or flat-bottomed glass, press down firmly to compact the crumbs into a even base. Do not line the sides of the tin, just the bottom.
- Cut the cream cheese into blocks and place into a clean microwave safe bowl. Heat for 20 seconds then stir and repeat until the cream cheese is very soft, almost melted, stirring each 20 seconds.
- Make a slurry by mixing the Maizena corn flour with the lemon juice and stirring with a fork, until combined. Ensure there are no lumps. Pour into the softened cream cheese.
- Add condensed milk, cream and lemon zest and stir with a whisk until it is smooth and there are no lumps.
- Add eggs and whisk until the batter is fully mixed.
- Pour the batter on top of the cheesecake crust into the cheesecake pan. Use a spoon to even out the batter and pop any bubbles.
- Cover the cheesecake from the top, wrapping cling foil around the top and sides, to meet at the bottom. The cheesecake top should not touch the foil. Then cut another large piece of foil and place the cheesecake in the middle of it, wrapping the foil around the bottom and sides to meet at the top. Lastly, make a sling of foil that wraps underneath the cheesecake and ties at the top to assist in removing the cheesecake from the Pressure Cooker. Be careful to keep the cheesecake level throughout the wrapping process. This recipe is designed and timed to cook with the wrapping on.
- Add 1 cup cold water to the Pressure Cooker. Lower the wrapped cheesecake into the Pressure cooker and close the pressure cooker lid. Set the heat to high until the pressure point is reached. When the pressure pin rises, lower the heat to low, and cook for 40 minutes.
- Turn heat off and wait for the safety pin to drop, indicating there is no more pressure present. Open the Pressure Cooker lid.
- Remove the cheesecake from the Pressure Cooker carefully, using the foil sling and a dish towel to ensure your hands don’t burn.
- Carefully remove the foil wrapping using tongs and oven gloves or a dish towel. Do not remove the cake from the cake tin.
- Leave the cheesecake out to cool un-refrigerated for 1 hour 30 mins. Then wrap the cheesecake in cling wrap and store for at least 12 hours in the fridge while it sets.
- The next day remove the cling wrap and dab off any condensation with a paper towel. Remove the cake from the tin by slowly prying the springform tin open and lifting it off. Slide the cake off the cake tin base onto a serving plate.
- Serve with sweetened vanilla cream.