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Very Lemony Cheesecake by Rich Lum
Rich Lum
www.facebook.com/groups/2458918657696347/
Lemon cheesecake with a lemon curd topping
Made in a 6 quart IP on HP
Ingredients
  • CRUST
  • 14 Squares of Graham Crackers.... 2 squares per sheet...7 sheets
  • 1 Tablespoon White Sugar
  • 4 Tablespoons Melted Butter
  •  
  • BATTER
  • 2 blocks Philadelphia Cream Cheese....16 ounces (RT..Room Temperature)
  • 1 Cup White Sugar
  • 1 Tablespoon Flour or Cornstarch
  • 2 teaspoons Vanilla Extract
  • 3 Tablespoons Fresh Lemon Juice (RT)
  • 2 Tablespoons Lemon Zest
  • 2 Large Eggs (RT)
  • 1 Egg Yolk (RT)
  • ½ Cup Sour Cream (RT)
  • Pinch of Kosher Salt
Steps
  1. Grease the bottom and sides of your push pan. Cut and place a parchment paper round on the bottom of your push pan and lightly grease it
  2. CRUST
  3. Break up the Graham Crackers into a food processor..pulse until it resembles course sand
  4. Add the White Sugar and pulse together
  5. Pour in the melted butter and mix well
  6. Dump crumbs into your prepared pan and form a crust up the sides and on the bottom
  7. Place pan in the freezer while making the batter
  8. BATTER
  9. Put the Cream Cheese, Sugar, Vanilla, Lemon Zest, Lemon Juice and Flour into a bowl
  10. Mix together using an electric hand mixer. Mix well...scrape down the sides and mix again.
  11. Add the whole eggs one at a time. Barely beat in each egg
  12. Add the egg yolk and barely beat it in
  13. Shake, tap and bang the bowl on your counter to release the air bubbles. Break them up with a toothpick. Do this a few times....Let the batter sit for about 15 minutes
  14. Remove the crust from the freezer and gently pour in the batter.
  15. Cover the pan with a paper towel. Use a rubber band to hold it on ( I use the rubber bands you find on produce )
  16. Add 1 cup of water and your trivet to your pot.
  17. Lower your Cheesecake into the pot using a foil or silicon sling.
  18. Tuck the handles on the side of the pan.
  19. Close and seal your lid.
  20. Set your pot to Manual or Pressure Cook for 38 minutes
  21. Allow a 15 minute NPR..Natural Pressure Release
  22. Carefully remove the pan and set it onto a cooling rack. Leave it on the counter for an hour.
  23. Cover the cheesecake pan with foil or place it in an inverted Rubbermaid container and place it in the fridge overnight.
  24. *Make you Lemon Curd....See Notes below
  25. The next day remove the cheesecake from the push pan.
  26. Spread the chilled Lemon Curd over the top
  27. Slice and serve or slice and **freeze or store it whole in the inverted Rubbermaid container
Notes
 

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