Perfected Cheesecake

By Wollygator

Be sure to serve this topped with whipped cream and freshly sliced strawberries for a perfect presentation.

Ingredients

• CRUST:
• Nonstick cooking spray
• 3/4 3/4 3/4 cup graham cracker crumbs
• 2 2 2 tbsp. butter, melted
• FILLING:
• 1 1 1 pound cream cheese, at room temperature
• 1/3 1/3 1/3 cup ricotta cheese
• 3/4 3/4 3/4 cup sugar
• 3 3 3 large eggs
• 1 1 1 tbsp. lemon juice
• 3/4 3/4 3/4 tsp. vanilla extract

Details

Servings 8
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

1. Spray two 5-inch metal cake pans (springform preferred) with nonstick cooking spray. Combine graham cracker crumbs and melted butter to create the crust, and press an equal amount into the bottom of each cake pan.

2. Using an electric beater, mixer or food processor, beat all filling ingredients together on medium speed, just until well combined, Pour an equal amount of the filling over top the crust in each cake pan.

3. For best results, place a small metal rack at the bottom of your pressure cooker. Pour 2 cups of water into the bottom of the cooker to create a water bath.

4. Stack the two cake pans on top of each other and place on metal rack in cooker. Cover top pan with a metal cover or aluminum foil to keep moisture out.

5. Securely lock the cooker's lid and set for 25 minutes on high.

6. Let the pressure release naturally for 10 minutes before performing a quick release for any remaining pressure. Let cool uncovered 1 hour before refrigerating at least 6 hours before serving.