Pressure Cooker Italian Lemon Ricotta Cheesecake
Pressure Cooker Italian Meyer Lemon Ricotta Cheesecake is a light and fluffy Italian Style Cheesecake and 50% lighter than a New York Cheesecake.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 6 servings
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.
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
Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg