Instant Pot Italian Ricotta Cheesecake Recipes

INSTANT POT® NEW YORK RICOTTA CHEESECAKE

Steps:

• Coat a 7-inch springform pan with cooking spray. Place crushed cookies in the bottom and mix in melted butter until you have an even thickness of crust across the bottom. Cut parchment paper and place it around the rim, resting on top of the crust; this will help the cheesecake separate easily from the sides of the springform pan.
• Mix ricotta, cream cheese, and sugar together. Add cornstarch, vanilla, flour, sour cream, almond extract, and lemon extract. Mix well. Add eggs, one at a time. Mix until just combined; don't overmix. Pour cheesecake batter into the crust.
• Place a trivet in the bottom of the Instant Pot®. Add 1 1/2 cups water. Place the springform pan into the Instant Pot® on top of the trivet. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Let cool on a wire rack for 1 hour, then cover it and place it in the refrigerator to cool completely before serving.

INSTANT POT ITALIAN RICOTTA CHEESECAKE

Steps:

• Drain the ricotta and soften the cream cheese for 1 hour: Drain the ricotta in a fine mesh strainer, and soften the cream cheese by leaving it out at room temperature; do both for at least 1 hour.
• Prepare the pan: Spray a 7-inch cheesecake pan with nonstick cooking spray.
• Make the cheesecake filling: Beat the cream cheese, ricotta, sugar, cornstarch, and salt in an electric mixer on medium speed until the sugar is completely blended, about 3 minutes. Stop the mixer and scrape down the sides. Add the vanilla and lemon zest, and beat on medium speed until mixed, about 1 minute. Add the eggs one at a time, beating each on low speed until just blended. (Don't over-beat the eggs.) Pour the filling into the prepared cheesecake pan.
• Lower the cheesecake into the Instant Pot: Put 2 cups of water in the Instant Pot (or pressure cooker). If your steaming rack has handles, set the cheesecake on the rack and slowly lower it into the pot. (If your rack does not have handles, set the rack in the pot, then make an aluminum foil sling for the cheesecake: fold a 2-foot long piece of aluminum foil over a few times until it is a long strip about 4 inches wide. Center the cheesecake pan on the sling and carefully lower it into the pot, setting it on the rack.)
• Pressure cook the cheesecake for 20 minutes with a natural pressure release: Lock the lid on the cooker and pressure cook on high for 20 minutes in an Instant Pot (use Manual or Pressure Cook mode) or other electric PC. Or, pressure cook for 20 minutes in a stovetop PC. Let the pressure come down naturally, about 15 minutes more. (If you're in a hurry, you can quick release any pressure left in the pot after 15 minutes.)
• Cool the cheesecake, top with powdered sugar and raspberry jam, and serve: Lift the cheesecake out of the pressure cooker. Loosen the cheesecake by running a paring knife around the edge of the pan. Cool the pan at room temperature for an hour, then refrigerate for at least 4 hours, preferably overnight, to set the center. Just before serving, dust the top of the cheesecake generously with powdered sugar, top with the whisked raspberry jam, and serve.

ITALIAN RICOTTA CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat two 9-inch pie pans with vegetable oil cooking spray.
• Beat eggs in a large bowl. Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, and whiskey. Pour into prepared pans.
• Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.