Lemon Cottage Cake recipe

(Ready in about 25 minutes | Servings 10)  
2 cups water
3 tablespoons butter, at room temperature
1 cup graham wafer crumbs
12 ounces Cottage cheese, softened
1/2 cup sour cream
1/2 cup white sugar
2 whole eggs
1 tablespoon grated lemon zest
1/2 teaspoon vanilla extract   

Prepare your cooker by adding two cups of water.

Set a trivet in the cooker.
Next, combine the butter with crumbs.
Press the mixture into a spring-form pan and
set it aside.
Then, in a medium-sized bowl,
combine the Cottage cheese,
sour cream, and white sugar.
Beat until smooth.  
Add the eggs, grated lemon zest, and vanilla extract.
Pour the Cottage mixture over the crust in the pan.
Next, set the foil-wrapped pan onto
the trivet in the cooker.
Cook on HIGH pressure for 20 minutes.

Remove the pan from the cooker with the foil handle.

Serve chilled and enjoy!

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