Excerpted from “The Essential Instant Pot Cookbook” by Coco Morante ($19.95, Ten Speed Press)
Meyer Lemon Ricotta Cheesecake
With an almond cookie crust and a light, lemony filling, this cheesecake is an update on an Italian classic. Serve it as is, or with a dollop of lemon curd and a dusting of confectioner’s sugar for a more decadent dessert.
7 graham cracker sheets
1/4 cup sliced almonds
2 tablespoons unsalted butter, melted
1/4 teaspoon almond extract
1 15-ounce container ricotta cheese
1/2 cup organic cane sugar
2 teaspoons all-purpose flour
3 large eggs
1/2 teaspoon vanilla extract
Finely grated zest of 1 Meyer lemon
1/4 cup heavy cream
Lemon curd
Confectioner’s sugar
Line the base of a 7-inch-by-3-inch round springform pan with an 8-inch round of parchment paper. Secure the collar on the springform pan, closing it onto the base so the parchment round is clamped in. Lightly grease the sides of the pan with butter or nonstick cooking spray.
To make the crust, in a food processor, process the graham crackers and almonds into fine crumbs. You should have 3/4 cup. Add the butter and almond extract, and, using one-second pulses, process the mixture until it resembles coarse sand.
Transfer the crumb mixture to the prepared pan and press firmly in an even layer onto the bottom and about 1/2 inch up the sides of the pan. Place the pan in the freezer to allow the crust to firm up a bit while you make the filling.
In the now-empty food processor, combine all of the filling ingredients — ricotta cheese through heavy cream — and process for about 2 minutes, until the filling is well-blended and smooth, stopping to scrape down the sides of the bowl halfway through the blending if necessary.
Pour the filling into the prepared crust. Tap the pan firmly against the countertop a few times to remove any air bubbles in the filling.
Fold a 20-inch-long sheet of aluminum foil in half lengthwise twice to create a 3-inch-wide strip. Center it underneath the pan to act as a sling for lifting the pan in and out of the Instant Pot. Pour 1 1/2 cups water into the pot and place the trivet in the pot.
Holding the ends of the foil sling, lift the cake pan and lower it into the Instant Pot. Fold over the ends of the sling so they fit inside the pot. Secure the lid and set the Pressure Release to Sealing. Select the Manual setting and set the cooking time for 35 minutes at high pressure.
Let the pressure release naturally (this will take about 15 minutes). Open the pot, taking care not to drip condensation from the lid onto the cheesecake. Wearing heat-resistant mitts, grasp the ends of the foil sling, lift the springform pan out of the Instant Pot, and transfer the cheesecake to a cooling rack. Use a paper towel to dab up any moisture that may have settled on the top. The cake will be puffed up and jiggle a bit in the center when it comes out of the pot, but it will settle and set up as it cools. Let the cheesecake cool on the rack for 1 hour.
Cover and refrigerate for at least 12 hours or up to 24 hours before unmolding. To serve, unclasp the collar on the pan and lift it off, then use the parchment border to tug the cheesecake off the base of the pan onto a plate, where it can be sliced and served.
Just before serving, top the cheesecake with a 1/4-inch-thick layer of lemon curd and dust the curd with confectioners’ sugar.
Makes 8 servings.
SOURCE: “The Essential Instant Pot Cookbook” by Coco Morante
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