Pressure Cooker Italian Meyer Lemon Ricotta Cheesecake

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Pressure Cooker Italian Meyer Lemon Ricotta Cheesecake is a light and fluffy Italian Style Cheesecake and 50% lighter than a New York Cheesecake.

Pressure Cooker Italian Meyer Lemon Ricotta Cheesecake

I think you all know by now that I LOVE cheesecake and I love anything lemon. Since I probably should not eat a Meyer Lemon Cheesecake on a daily basis, I decided to try my hand at a Pressure Cooker Italian Meyer Lemon Ricotta Cheesecake .

Good thing I did, because this cheesecake is da bomb!

Cast of Ingredients for Pressure Cooker Italian Meyer Lemon Ricotta Cheesecake

Unlike regular Cream Cheesecake, Authentic Ricotta Cheesecakes are very light and ‘fluffy.’ They are about 50% less calories than a regular New York Cheesecake. Homemade Ricotta Cheese will yield a smooth Cheesecake, while store bought Ricotta will yield a grainy 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 Authentic Italian Ricotta Cheesecake.

Individual Mason Jar Cheesecakes

Some people like to make individual size cheesecakes using Mason Jars. If you would like to do that for this recipe, 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 and then add it to the 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, cream, freshly squeezed lemon juice and lemon zest to the ricotta cheese.

Mix it all nice and creamy. Then in a separate bowl, mix the eggs whites until soft peaks form. You can also use a food processor.

Fold in Egg Whites

Carefully fold the egg whites 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.

Pressure Cooker Guide Making & Using Foil Sling

Please see my article on Making and Using a Foil Sling in the Pressure Cooker.

It is cheap to make and you will find yourself using it all your Pot in Pot cooking.

If you don’t want to make this Homemade Sling, you might prefer this Silicone Sling/ Vegetable Steamer which is a nice product.

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. Grafiti Bands Cross Style make it so easy to get pans and bowls in and out of the Pressure Cooker.

Some people like to use Grafiti Bands Cross Style as they make 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 nicely, as well.

Expect the cheesecake to fall about an inch as it cools. Let the cheesecake cool for an hour and then place in the refrigerator overnight.

Pressure Cooker Italian Meyer Lemon Ricotta Cheesecake

Dust with Confectioners’ Sugar and top with my Pressure Cooker Lemon Curd or regular Fool Proof Lemon Curd on top.

Kitchen Equipment and Essentials

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Pressure Cooker Italian Lemon Ricotta Cheesecake

Prep time

10 mins

Cook time

40 mins

Total time

50 mins

Pressure Cooker Italian Meyer Lemon Ricotta Cheesecake is a light and fluffy Italian Style Cheesecake and 50% lighter than a New York Cheesecake.

Author: Jill

Recipe type: Dessert

Cuisine: American

Serves: 6 servings

Ingredients

Crust - Optional

Graham Cracker Crumbs
1 teaspoon Butter

Filling

453 grams Homemade Whole-Milk Ricotta (1 pound/16 oz )
100 grams sugar (1/2 cup)
2 teaspoons Flour
3 large Eggs, separated + 1 Egg Yolk
2 Tablespoons Lemon Juice, freshly squeezed
2 teaspoons Lemon Zest
½ cup Heavy Cream
Powdered/Confectioners' Sugar, for dusting

Instructions

Crust - Optional

Grease cheesecake pan and dust with Graham Cracker Crumbs.

Filling

In a food processor or using a hand mixer, beat the cheese, sugar, egg yolks, cream, flour, lemon juice and lemon zest until very smooth.
In another bowl, using a mixer, whip the egg whites until soft peaks form.
Gently fold egg whites into cheese mixture.
Pour mixture into cheesecake pan.
Cover with a paper towel and secure with a piece of foil or Grafiti Band.
Add 1 cup 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 or Grafiti Band.
Lock on lid and close the Pressure Valve.
Cook at High Pressure for 40 minutes.
When Beep sounds, allow a 15 minute natural release.
After all pressure has been released gently remove the pan and the paper towel. 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.
Dust with Confectioners' Sugar.

Notes

Serve with a dollop of Lemon Curd.

If you use a 7 inch pan, cut the cooking time to 35 minutes. I like the height of the cake in a 6 inch pan. The percentage of filling to crust is perfect.

If using the mini 4 inch pans, cook for 13 minutes.

For Single Serving Jar Cheesecake
8 oz Wide Mouth Glass Jar - cook 8 minutes
4 oz Wide Mouth Glass Jar - cook 5 minutes
16 oz Glass Jars - DON'T DO IT!
15 minute Natural Pressure Release