Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
I just made this recipe and it turned out AMAZING!! Absolutely delicious and a winner for the holidays!
I made this in a 6 inch springform pan – 25 minutes was not enough and it was very soupy in the middle so i did it for another 25 min and it was cooked through – flavor was delish!
You stay 6 inch springform pan and lemon juice rather than the liquor. Crust was flavorful and cooking time was about 22 minutes. The chocolate bar topping was not really necessary. Will make again.
I’m glad I searched for this recipe online, because the way it is written in the book is amazingly confusing! (No indication is given for the size of the jar(s), or how the cheesecake should be cooled when it is done.)
Also, just a suggestion – someone needs to seriously edit the recipes throughout the recipe book and the online recipes. The spelling errors and typos add to the confusion of using the machine.
I have made it twice. The first time I made it just as it states. I wasn’t really a fan of the zest. This time I left it out and added lemon curd to the top instead of the chocolate. It was amazing. I made this in individual ramkins; I suggest cutting the recipe in half if you use them.