Pressure Cooker Authentic Italian Ricotta Cheesecake is a lighter alternative to a standard New York Cheesecake.
Pressure Cooker Authentic Italian Ricotta Cheesecake
Years ago, I was dating an Italian fellow from New York. We took a trip to Long Island and I met his family, including his Great Grandmother.
Jews and Italians get along well; we love to cook and feed everyone, so she was happy to give me her recipe for this amazing Cheesecake.
Unlike regular Cream Cheesecake, Pressure Cooker Authentic Italian Ricotta Cheesecake is very light and ‘fluffy.’ It’s also about 50% less calories than a regular New York Cheesecake. That being said, you might enjoy my Cookies ‘N Creme Cheesecake, Meyer Lemon Cheesecake, Blackberry Cheesecake or New York Style Vanilla Bean Cheesecake.
Also delicious, is my Lemon Ricotta Cheesecake.
Photo courtesy of Lauren Deschamps
Some people like to make individual size cheesecakes using Mason Jars. If you would like to do that for this Pressure Cooker Authentic Italian Ricotta Cheesecake, you will only need six Kerr Half Pint (8 oz) Mason Jars or 12 Ball 4 oz Mason Jars.
They can be made with or without crust. Just divide the crust (if using), filling and topping equally between each jar.
For fun Holiday Mini 4 oz size Mason Jar Cheesecakes, check out my Red White and Blue Cheesecake Singles.
Weigh the ricotta cheese and the sugar. I made this cake with 1.5 pounds of cheese, but some people prefer less cheese, so the recipe is written for one pound of ricotta cheese.
I love this Baker’s Math Kitchen Scale so that I only have to dirty a bowl and not use measuring cups or spoons.
Separate out the egg yolks and the egg whites, as you will whip up the egg whites to soft peaks. Add the sugar, lemon and orange zest to the bowl and whip it together until smooth. Add the egg yolks one at a time, mixing after each yolk.
Mix it all nice and creamy. Then in a separate bowl, mix the eggs whites until soft peaks form.
Fold in Egg Whites
Carefully fold the egg whites and cream into the cheese mixture.
Generously butter the bottom and sides of a 6 Inch Push Pan, a 6 Inch Springform Pan, or a 7 inch Cheesecake/Push Pan or 7 inch Springform Pan and lightly dust with Graham Cracker Crumbs.
Pan size is totally your choice.
Pour the batter into the pan. I used a 6 inch Fat Daddio’s Push Pan for this cake as I prefer a taller cake.
I’ve recently started using Grafiti Bands Cross Style as it makes it so easy to get pans and bowls in and out of the Pressure Cooker. The Grafiti Bands will hold the paper towel in place.
If you don’t have Grafiti Bands Cross Style, you might prefer a Sling/Vegetable Steamer or just make one out of tin foil by tearing off a two foot piece and folding it in half, the long way, twice.
Cover the pan with a paper towel and then a piece of foil.
Expect the cheesecake to fall about an inch.Let the cheesecake cool for an hour and then place in the refrigerator overnight.
Try my Fool Proof Lemon Curd or my Pressure Cooker Easy Lemon Curd on top.
Pressure Cooker Authentic Italian Ricotta Cheesecake
Some delicious toppings to try are my Pressure Cooker Fresh Berry Compote, my Pressure Cooker Fresh Strawberry Compote, and my Gooey Hot Chocolate Fudge Ganache.
Kitchen Equipment and Essentials
- Instant Pot DUO 6 Quart
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Porcelain & Bamboo Salt Box with Spoon
- Stainless Steel Trivet
- Grafiti Bands Cross Style
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Here is the handy printable recipe:
Pressure Cooker Authentic Italian Ricotta Cheesecake
Print Pin Save RateIngredients
- Unsalted Butter for greasing cake pan
Crust - Optional
- Honey Maid Graham Crackers
- 1 teaspoon Butter
- White Sugar
Filling
- 453 grams Whole-Milk Ricotta 1 pound/16 oz
- 100 grams White Sugar 1/2 cup
- 2 teaspoons All Purpose Flour
- 3 large Eggs separated
- 1/2 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Lemon Zest
- 1/2 teaspoon Orange Zest
- 1/4 cup Heavy Cream
- 2 Tablespoons Amaretto or 2 teaspoons almond extract
Instructions
Crust - Optional
- Grease cheesecake pan and dust with Graham Cracker Crumbs.
Filling
- In a strand mixer fit with the paddle, beat the cheese, sugar, egg yolks, cream, flour, lemon and orange zest, vanilla and liqueur on medium speed until very smooth, about 4 minutes.
- In another bowl, using a mixer, whip until soft peaks form.
- Gently fold egg whites into cheese mixture.
- Pour mixture into butter pan and level.
- Cover with a paper towel and secure with a piece of foil.
- Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and secure it around the sides.
- Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
- Place cheesecake into pressure cooker using a sling.
- Lock pressure cooker cover into place. Set the pressure to high for 40 minutes. Allow a 10 minute natural release.
- After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel and dab off any liquid that may have accumulated.
- Let cool on wire rack for one hour.
- Remove cheesecake from pan, lightly cover and place in refrigerator overnight.
Notes
8 oz Glass Jar - cook 7 minutes
4 oz Glass Jar - cook 4 minutes
16 oz Glass Jars - DON'T DO IT!
15 minute Natural Pressure Release
Nutrition
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Pressure Cooker Authentic Italian Ricotta Cheesecake
