I use my food processor to make and my pressure cooker to
Recipe Tags
Veg
Kids Birthday
American
Steaming
Dessert
Ingredients Serving: 5
6 graham crackers
1 Tbsp. granulated sugar
4 Tbsp. melted butter
1/4 tsp. almond extract
1 1/2 Cup confectioners sugar
3 Tbsp. cornstarch
1 tsp. lemon zest
2 8-oz. packages cream cheese at room temperature
2 eggs at room temperature
4 Tbsp. fresh lemon juice
1 1/2 Cup water
Instructions
Before starting: Let the cream cheese and the eggs come to room temperature. Zest the lemon (yellow rind only) into a small bowl. Place the lemon into the microwave for 15 seconds and then roll it between your hand and shelf.
Make the crust by placing the graham crackers and sugar into your food processor and process until smooth. Melt the butter in a small dish in the microwave and then add the almond extract to it.
Turn processor on low and slowly add the butter mixture; process until well and all of the crumbs are moistened.
Remove the blades and pour the crumbs into the bottom of a 7" no-leak springform pan. Start at the center and press the crumbs evenly across the bottom and up the sides about 1". Set aside. Wash and dry the processor bowl and blades.
Make the filling by placing the confectioners sugar and cornstarch into the processor bowl. Attach the lid and process on slow about 30 seconds or until the sugar is smooth and free of clumps. Remove the lid.
Cut the cream cheese blocks in half and place around the blades, on top of the sugar; space as evenly as possible. Attach lid. Pulse the processor until the cheese is partially blended into the sugar; stop and scrape down the sides.
Turn on low and drop the eggs, one at a time, into the mixture blending about 30 seconds in between and after the eggs to ensure they are well blended.
Remove the lid and use a rubber spatula to scrape the sides and bottom making sure all of the cheese incorporated. Reattach the lid, turn the processor back to low and add in the lemon zest and juice. Blend just until combined.
Remove the lid and the processor bowl from the base but leave the blades in so the batter doesn't leak through the middle! Pour the batter into the pan over the crust.
Plug in your pressure cooker, set the cook time for 30 minutes and press start. Pour 1 1/2 cups into the cooker and center the rack inside. Place the pan on top of the rack, close the lid and set the pressure valve to airtight or closed.
When the cooking time has elapsed, turn the cooker off and let the cake remain inside for 10 minutes or until no pressure remains. Carefully open the lid and remove the cake to a rack.
Gently blot the top with a paper towel to remove any moisture. Let it rest 15 minutes before covering loosely with a clean cheese cloth or lint-free dish towel.
Serve warm within the next 20 minutes, at room temperature in about 45 minutes or place in the refrigerator to chill for at least 4 hours before serving.
To serve, gently run a thin knife around the edge of the cake before unlatching and removing the springform sides of the pan. Top with cherry or blueberry pie filling (if desired), slice and serve.
Reviews (2)  
How would you rate this recipe? Please add a star rating before submitting your review.
Before starting: Let the cream cheese and the eggs come to room temperature. Zest the lemon (yellow rind only) into a small bowl. Place the lemon into the microwave for 15 seconds and then roll it between your hand and shelf.
Make the crust by placing the graham crackers and sugar into your food processor and process until smooth. Melt the butter in a small dish in the microwave and then add the almond extract to it.
Turn processor on low and slowly add the butter mixture; process until well and all of the crumbs are moistened.
Remove the blades and pour the crumbs into the bottom of a 7" no-leak springform pan. Start at the center and press the crumbs evenly across the bottom and up the sides about 1". Set aside. Wash and dry the processor bowl and blades.
Make the filling by placing the confectioners sugar and cornstarch into the processor bowl. Attach the lid and process on slow about 30 seconds or until the sugar is smooth and free of clumps. Remove the lid.
Cut the cream cheese blocks in half and place around the blades, on top of the sugar; space as evenly as possible. Attach lid. Pulse the processor until the cheese is partially blended into the sugar; stop and scrape down the sides.
Turn on low and drop the eggs, one at a time, into the mixture blending about 30 seconds in between and after the eggs to ensure they are well blended.
Remove the lid and use a rubber spatula to scrape the sides and bottom making sure all of the cheese incorporated. Reattach the lid, turn the processor back to low and add in the lemon zest and juice. Blend just until combined.
Remove the lid and the processor bowl from the base but leave the blades in so the batter doesn't leak through the middle! Pour the batter into the pan over the crust.
Plug in your pressure cooker, set the cook time for 30 minutes and press start. Pour 1 1/2 cups into the cooker and center the rack inside. Place the pan on top of the rack, close the lid and set the pressure valve to airtight or closed.
When the cooking time has elapsed, turn the cooker off and let the cake remain inside for 10 minutes or until no pressure remains. Carefully open the lid and remove the cake to a rack.
Gently blot the top with a paper towel to remove any moisture. Let it rest 15 minutes before covering loosely with a clean cheese cloth or lint-free dish towel.
Serve warm within the next 20 minutes, at room temperature in about 45 minutes or place in the refrigerator to chill for at least 4 hours before serving.
To serve, gently run a thin knife around the edge of the cake before unlatching and removing the springform sides of the pan. Top with cherry or blueberry pie filling (if desired), slice and serve.
A password link has been sent to your mail. Please check your mail.
Close
N/A
CHANGE PASSWORD
Change your old password to a new one
OLD PASSWORD *
NEW PASSWORD *
CONFIRM NEW PASSWORD *
Change Password
A password link has been sent to your mail. Please check your mail.
Close
N/A
PROFILE SETTINGS
Edit and update your profile here
Deleting your account may make your saved recipes, collections, and personalization preferences permanently inaccessible to you and reduce the functionality of connected appliances. Deletions will be performed in accordance with our Privacy Notice and applicable laws or regulations.
DELETE ACCOUNT
A password link has been sent to your mail. Please check your mail.
Close
N/A
Deleting your account means your saved recipes, collections, and personalization preferences will be permanently removed from BetterButter. Once you confirm, your account will be deactivated immediately.
Note: If you login during next 14 days, your account will be reactivated and deletion will be cancelled.
CONFIRMCANCEL
A password link has been sent to your mail. Please check your mail.
Close
N/A
A password link has been sent to your mail. Please check your mail.
Close
SEARCH
A password link has been sent to your mail. Please check your mail.
Close
SIGN IN
Login and Start Exploring!
EMAIL ADDRESS
PASSWORD
Forgot Password?
SIGN IN
A password link has been sent to your mail. Please check your mail.
Close
FORGOT PASSWORD?
To receive a reset password link in your inbox, enter your email address.
EMAIL ADDRESS
SUBMIT
A password link has been sent to your mail. Please check your mail.
Close
A password reset link has been sent to your mail. Please check your mail.
CHECK MAIL
A password link has been sent to your mail. Please check your mail.
Close
RESET PASSWORD
Enter your new password
NEW PASSWORD
CONFIRM PASSWORD
RESET
A password link has been sent to your mail. Please check your mail.
Close
REGISTRATION
Sign Up with BetterButter and Start Exploring!
FIRST NAME *
LAST NAME *
EMAIL ADDRESS *
PASSWORD *
CONFIRM PASSWORD *
By creating an account, I accept the Terms & Conditions
SIGN UP
A password link has been sent to your mail. Please check your mail.
How would you rate this recipe? Please add a star rating before submitting your review.
Submit Review