Pressure Cooker Flan Cheesecake
If you have about 45 minutes to spend in the kitchen, Pressure Cooker Flan Cheesecake might be an awesome gluten free and lacto ovo vegetarian recipe to try. This recipe serves 6. This side dish has 427 calories, 7g of protein, and 22g of fat per serving. For $1.06 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe is typical of European cuisine. A mixture of caramel sauce, lemon juice, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Oh So Delicioso. 12 people were impressed by this recipe. All things considered, we decided this recipe deserves a spoonacular score of 14%. This score is not so great. Similar recipes include Pressure Cooker Samoa Cheesecake, Pressure Cooker Pumpkin Cheesecake, and Mini Pressure Cooker Cheesecake.
Servings: 6
Ingredients:
caramel sauce
12 oz room temp cream cheese
3 eggs room temp
1 1/2 tbsp lemon juice
3/4 cup sugar
1 1/2 tsp vanilla
Equipment:
hand mixer
ramekin
pressure cooker
tongs
oven
Cooking instruction summary:
Instructions Beat cream cheese with electric mixer. Add remaining ingredients, eggs last. Beat just until combined. In ramekins add 2-3 tablespoons of homemade caramel sauce. Swirl it up the sides. pour in cream cheese leaving about 1/2 inch-1 inch at the top to rise.Place 1 c water in bottom of pressure cooker. Layer ramekins with tray or trivet. Cook high 3 minutes. When cheesecakes are done, let the cooker naturally release the pressure. When lid is not locked and all the pressure is released, remove lid and carefully remove ramekins from cooker with sturdy tongs. Let cool to room temperature, then chill in fridge. Makes 6 (3.5 inch ramekins) flan cheesecakes These can be baked in the oven at 350 degrees. Remove from oven after about 15 minutes, or once the edges have puffed up.
Step by step:
1. Beat cream cheese with electric mixer.
2. Add remaining ingredients, eggs last. Beat just until combined. In ramekins add 2-3 tablespoons of homemade caramel sauce. Swirl it up the sides. pour in cream cheese leaving about 1/2 inch-1 inch at the top to rise.
3. Place 1 c water in bottom of pressure cooker. Layer ramekins with tray or trivet. Cook high 3 minutes. When cheesecakes are done, let the cooker naturally release the pressure. When lid is not locked and all the pressure is released, remove lid and carefully remove ramekins from cooker with sturdy tongs.
4. Let cool to room temperature, then chill in fridge. Makes 6 (3.5 inch ramekins) flan cheesecakes
5. These can be baked in the oven at 350 degrees.
6. Remove from oven after about 15 minutes, or once the edges have puffed up.
Nutrition Information:
covered percent of daily need
