Classic Cheesecake Recipe with Lemon Curd (Preethi Electric Pressure Cooker Edition)
This delightful classic cheesecake with a tangy lemon curd topping is the perfect way to end a meal on a refreshing, zesty note. The unique twist? It’s made in a Preethi Electric Pressure Cooker! This method yields a creamy, dense cheesecake with a smooth lemon curd finish, making it an ideal choice for your next dessert adventure.
Recipe Summary
- Cuisine: Continental
- Course: Dessert
- Diet: Eggetarian
- Preparation Time: 20 minutes
- Cook Time: 400 minutes (including cooling and refrigeration)
- Total Time: 420 minutes
- Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Eggs | 2 |
| Egg Yolks | 2 |
| Caster Sugar | 3/4 cup |
| Butter (unsalted, chilled) | 1/3 cup |
| Lemon Zest | Pinch |
| Lemons (juice) | Juice of 2 lemons |
| Ginger Cookies | 15 |
| Butter (finely chopped) | 1/4 cup |
| Britannia Cream Cheese | 400 grams |
| Sugar | 3/4 cup |
| All-Purpose Flour (Maida) | 2 tablespoons |
| Salt | 1/8 teaspoon |
| Hung Curd (Greek Yogurt) | 1/4 cup |
| Vanilla Extract | 1 teaspoon |
| Whole Eggs | 2 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 425 kcal |
| Protein | 9g |
| Fat | 25g |
| Carbohydrates | 41g |
| Fiber | 1g |
| Sugars | 32g |
Instructions
Step 1: Prepare the Lemon Curd
- Whisk the Eggs: In a saucepan over low heat, whisk together the whole eggs, egg yolks, and caster sugar until the mixture is smooth.
- Add Butter and Lemon: Gradually whisk in the chilled butter, lemon juice, and a pinch of lemon zest.
- Cook Gently: Continue whisking on low heat until the lemon curd thickens. Be cautious not to overheat, as this could cause the eggs to scramble.
- Strain and Cool: Once the curd has thickened, remove it from the heat and strain it into a bowl to remove any lumps. Allow it to cool, then refrigerate until you’re ready to use it.
Step 2: Prepare the Cheesecake Crust
- Crush the Cookies: In a food processor, pulse the ginger cookies and finely chopped butter until you get a coarse, crumbly texture.
- Check Consistency: When squeezed, the mixture should clump together but crumble when released.
- Press into Pan: Transfer the mixture to a 7-inch springform pan with a removable base, pressing firmly to form an even crust. Place the pan in the freezer while you prepare the cheesecake batter.
Step 3: Prepare the Cheesecake Batter
- Beat the Cream Cheese: In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add Remaining Ingredients: Mix in the salt, flour, eggs, vanilla extract, and hung curd (Greek yogurt) until fully combined. Be careful not to overbeat to prevent curdling.
- Achieve Fluffy Consistency: The batter should be fluffy with soft peaks. Pour it over the prepared crust in the springform pan.
Step 4: Cook the Cheesecake in the Electric Pressure Cooker
- Prepare the Cooker: Add a few cups of water to the base of the electric pressure cooker, and place a trivet inside.
- Wrap the Pan: Wrap the outside of the springform pan in aluminum foil to prevent water from seeping in.
- Cook the Cheesecake: Place the cheesecake pan onto the trivet inside the cooker. Lock the lid and set the pressure cooker to “Pressure” mode with the timer set to 30 minutes.
- Natural Pressure Release: After the cooking time is complete, allow the pressure to release naturally. Check if the cheesecake is set by inserting a knife—if it comes out clean, it’s done.
Step 5: Cool and Serve
- Refrigerate: Allow the cheesecake to cool to room temperature, then refrigerate it for at least 5-6 hours to set.
- Serve with Lemon Curd: Slice the cheesecake into wedges and generously spoon the lemon curd over each serving.
Serve this Classic Cheesecake with Lemon Curd as a delightful dessert after meals like Chicken Steak with Pan-Roasted Vegetables & Potato Mash or Potato Gratin Dauphinois. Enjoy the smooth, creamy texture of the cheesecake with the zingy lemon curd that adds a burst of flavor to every bite!
