cheesecake - italian ricotta cheesecake in the pressure cooker

By tinathorn

Ingredients

• Unsalted Butter, for greasing cake pan
• 1/4 cup Graham Cracker Crumbs
• 1 Tablespoon Butter
• 1 teaspoon sugar
• 680 grams Whole-Milk Ricotta (1.5 pounds/24 oz )
• 100 grams sugar (1/2 cup)
• 2 teaspoon Flour
• 3 large Eggs, separated
• 1/2 teaspoon Pure Vanilla Extract
• 1/2 teaspoon Lemon Zest
• 1/2 teaspoon Orange Zest
• 2 Tablespoons Heavy Cream
• 1 Tablespoon Amaretto

Details

Servings 6
Preparation time 8mins
Cooking time 48mins
Adapted from jillcooks.com

Preparation

Step 1

Mix together graham cracker crumbs, butter and sugar and press into the bottom of cheesecake pan.
In a strand mixer fit with the paddle, beat the cheese, sugar, egg yolks, 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.