Chefman RJ25-C Manual page 27

PREP TIME COOK TIME
25 min 10 min
50
SKILL LEVEL SERVINGS
MEDIUM 4
Lemon Cheesecake
Using the ½ tbsp of butter, grease the bottom and sides of the 7-inch
1.
springform pan.
INGREDIENTS
2. For the crust: In a medium bowl combine graham cracker crumbs,
toasted chopped pistachios and melted butter. Mix with a fork until
well combined.
½ tbsp unsalted butter, for
•
3. Pour the mixture into the 7-inch springform pan and use fingers to
greasing
press into the bottom and halfway up the sides of the pan. Set aside.
•
1 cup graham cracker crumbs
½ cup toasted pistachios,
•
4. For the filling: In a large bowl use a hand or stand mixer to combine
finely chopped
the cream cheese and sugar. Mix on medium speed until light and
•
4 tbsp unsalted butter, melted fluffy.
and cooled
5. One at a time, add in the eggs and mix until well combined.
•
16 oz cream cheese, room
6. Add in the lemon juice, lemon zest, vanilla extract and mix until well
temperature
incorporated.
½ cup sugar
•
• 2 large eggs, room
7. Add in the flour. Mix just until incorporated.
temperature
8. Pour the mixture into the crust.
•
2 tbsp lemon juice
9. Pour the water into the bottom of the cooking pot. Place the Steam
•
1 tbsp lemon zest
Basket in the pot, then place the springform pan on top of the basket.
•
1 tbsp vanilla extract
•
1 tbsp all-purpose flour
10. Gently place aluminum foil square over the cheesecake as a tent
• to prevent condensation from forming during steaming, not tightly
2 cups water, for steaming
• covering it.
Lemon curd, to taste
11. Set to pressure cook on high for 25 minutes. Close and lock the lid.
Supplies Needed:
12. When the time expires and the pressure is released, open the lid and
• 7-inch Springform Pan
gently remove the aluminum foil square so the condensation does not
•
Hand or Stand Mixer
form on top of the cheesecake. Gently remove the cheesecake using
•
10-inch folded aluminum
the handles on the rack.
square (for tenting)
13. Let cool for 15 minutes and then transfer the cheesecake to the
•
Steam Basket accessory
refrigerator for at least 4 hours or until cold.
14. Remove the ring of the springform pan.
15. Top with lemon curd and serve.
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