Lemon Cheesecake Recipe

Using a pressure cooker makes this lemon cheesecake quick and easy.

From "The New Pressure Cooker Cookbook"
February 2017

  • Lemon Cheesecake
    Lemon gives this cheesecake the perfect sour and sweet flavor.
    Photo by iStock
  • The New Pressure Cooker Cookbook
    "The New Pressure Cooker Cookbook" gives readers all the tools they need to make breakfast, lunch, dinner and even dessert in a snap!
    Cover courtesy Adam's Media
  • Lemon Cheesecake
  • The New Pressure Cooker Cookbook

Total Hands-On Time: 30 min

Preparation Time: 20 min

Cook Time: 10 min

Yield: 8 servings

The old fashioned pressure cooker is now a must-have tool in the modern busy cook's kitchen. As easy as a slow cooker, but without the all-day wait. The New Pressure Cooker Cookbook (F+W Media, 2016), by Adams Media, shows readers how to reduce cooking times by up to 90 percent while preserving the essential vitamins in food. This excerpt comes from chapter 12, "Sweets and Desserts."

You can purchase this book from the Capper's Farmer store: The New Pressure Cooker Cookbook


• Nonstick spray
• 12 gingersnaps or vanilla wafers
• 1-1/2 tablespoons almonds, toasted
• 1/2 tablespoon butter, melted
• 2 (8-ounce) packages cream cheese, room temperature
• 1/2 cup sugar
• 2 large eggs
• Zest of 1 lemon, grated
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon natural lemon extract
• 1 teaspoon vanilla extract
• 2 cups water


1. Use a pressure cooker with a rack that’s large enough to hold a 7 x 3-inch springform pan. Treat the inside of the pan with nonstick spray.
2. Add the cookies and almonds to a food processor. Pulse to create cookie crumbs and chop the nuts. Add the melted butter and pulse to mix.
3. Transfer the crumb mixture to the springform pan and press down into the pan. Wipe out the food processor bowl.
4. Cut the cream cheese into cubes and add it to the food processor along with the sugar; process until smooth.
5. Add the eggs, lemon zest, lemon juice, lemon extract, and vanilla. Process for 10 seconds.
6. Scrape down the bowl and then process for another 10 seconds or until the batter is well mixed and smooth.
7. Place the springform pan in the center of two 16 x 16-inch pieces of aluminum foil. Crimp the foil to seal the bottom of the pan.
8. Transfer the cheesecake batter into the springform pan. Treat one side of a 10-inch square of aluminum foil with nonstick spray; lay over the top of the springform pan and crimp around the edges.
9. Bring the bottom foil up the sides so that it can be grasped to raise and lower the pan into and out of the pressure cooker.
10. Pour the water into the pressure cooker. Insert the rack. Set the springform pan holding the cheesecake batter on the rack.
11. Lock the lid into place and bring to high pressure; maintain pressure for 8 minutes. Remove from heat and allow pressure to release naturally. Remove the lid.
12. Lift the covered springform pan out of the pressure cooker and place on a wire rack. Remove the top foil.
13. If any moisture has accumulated on top of the cheesecake, dab it with a piece of paper towel to remove it. Let cool to room temperature and then remove from the springform pan.

More from The New Pressure Cooker Cookbook:

Roast Pork with Cranberries and Sweet Potatoes Recipe

Excerpted from The New Pressure Cooker Cookbook by Adams Media. Copyright © 2016 F+W Media, Inc. Used by permission of the publisher. All rights reserved. Buy this book from our store: The New Pressure Cooker Cookbook.

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