Classic Cheesecake Recipe With Lemon Curd Made Using Preethi Electric Pressure Cooker

Step 1: To begin making the Cheesecake With Lemon Curd Recipe, it is important to get all ingredients ready

Step 2: We will begin my making the lemon curd and refrigerating it

Step 3: *To Make Lemon CurdWhisk the whole eggs, the egg yolk and sugar in a saucepan over low heat until smooth

Step 4: Once the eggs have combine well, whisk the butter, lemon juice and a pinch of zest into the lemon curd mixture

Step 5: Keep whisking on low heat until the lemon curd is thickened

Step 6: Ensure that you don't overcook it as the eggs can scramble

Step 7: Once the lemon curd has thickened, turn off the heat and immediately run it through a strainer and allow it to cool

Step 8: Refrigerate the lemon curd until you are ready to use it over the cheesecake

Step 9: *To Make Cheesecake in Electric Pressure CookerWe will first begin to make the crust for the cheesecake

Step 10: Place the ginger cookies into the food processor along with butter

Step 11: Pulse until coarse crumbs form and the butter is well combined into the cookie

Step 12: When you hold the crust mixture together, it should lump and when you leave it, it should break apart

Step 13: Pour the cheesecake crust mixture into an 7 inch springform pan with removable bottom

Step 14: Pat the crust mixture well into the base until firm

Step 15: Place it in the freezer until your cheesecake batter is ready

Step 16: To make the cheesecake batter, in a large mixing bowl, beat the cream cheese and sugar until smooth

Step 17: Add the salt, flour, eggs, vanilla extract, yogurt and blend it in until smooth

Step 18: Take care not to overbeat the batter, else the cheese will curdle up

Step 19: Once fluffy and you see soft peaks forming on the cheesecake batter, pour the batter into the crust resting on the springform pan

Step 20: The next step is to cook the cheesecake in an Electric Pressure Cooker

Step 21: Pour a couple of cups of water to the base of the cooker

Step 22: Place a trivet at the bottom

Step 23: Wrap cheesecake pan in aluminum foil from the outside so water does not seep into the pan

Step 24: Place the pan into the cooker over the trivet

Step 25: Lock the electric pressure cooker, set the whistle nozzle to the pressure mode

Step 26: Set the timer for 30 minutes and wait for the cheesecake to be done

Step 27: After 30 minutes, allow the pressure to release naturally and you will notice the cheesecake is done

Step 28: When you insert a tester like a knife, it will come out clean

Step 29: Allow the cheesecake to cool completely and refrigerate for at least 5 to 6 hours

Step 30: Once you are ready to serve, cut them into wedges, pour a generous helping of the leomin curd we prepared earlier and serve

Step 31: Serve this Classic Cheesecake With Lemon Curd and your friends and family as dessert after a meal of Chicken Steak Recipe With Pan Roasted Vegetables & Potato Mash or Ultimate Potato Gratin Dauphinois