INSTANT POT® NEW YORK RICOTTA CHEESECAKE
After experimenting for a while, we finally came up with a New York-style ricotta cheesecake that works perfectly in a 7-inch cheesecake pan that fits in an Instant Pot®. This recipe is great for a cheesecake that requires fewer ingredients, and a few people can enjoy it over a couple of days. It always tastes better on the second day. We have served it with cherries, raspberries, and strawberries on top, and whipped cream if we're feeling indulgent.
Provided by Sweet Pete
Categories Ingredients Dairy Recipes Cheese Recipes Ricotta Cheese Recipes
Time 2h10m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 44.4 g, Cholesterol 98.9 mg, Fat 21.5 g, Fiber 0.6 g, Protein 9.8 g, SaturatedFat 11.4 g, Sodium 288.7 mg, Sugar 33.7 g
INSTANT POT® NEW YORK CHEESECAKE
A smaller version for Instant Pot®.
Provided by Mark Dow
Categories Desserts Cakes Cheesecake Recipes New York Cheesecake Recipes
Time 2h10m
Yield 6
Number Of Ingredients 14
Steps:
- Place a piece of parchment paper in the bottom of a 7-inch springform pan. Coat parchment paper and sides of the pan with 1 teaspoon butter.
- Mix graham cracker crumbs, melted butter, and sugar for crust together in a medium bowl. Press onto the bottom of the prepared springform pan.
- Mix cream cheese and sugar for filling together in a large bowl until smooth. Blend in milk, then mix in the eggs, one at a time, mixing just enough to incorporate. Mix in sour cream, flour, and vanilla until smooth. Pour filling into prepared crust.
- Cover the pan with aluminum foil. Add 1 cup of water to the bottom a multi-functional pressure cooker (such as Instant Pot®). Place the springform pan on top of a trivet and place it in the Instant Pot®.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 35 minutes. Unlock and remove the lid. Remove the pan and cool at room temperature, 30 minutes to 1 hour. Chill in refrigerator until serving.
- Meanwhile, make the whipped topping by whipping heavy cream, sugar, and vanilla together in a bowl until peaks form. Place on top of cheesecake or add to cut pieces at serving.
Nutrition Facts : Calories 699.1 calories, Carbohydrate 44.9 g, Cholesterol 225.1 mg, Fat 54 g, Fiber 0.3 g, Protein 10.6 g, SaturatedFat 32.9 g, Sodium 329.9 mg, Sugar 35.2 g
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