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Pressure Cooked Ricotta Cheesecake

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Submitted by Cowgirl Lori

YIELD

1 cake

PREP

20 min

COOK

35 min

READY

1 hrs

Ingredients

79
CUP ML GRANOLA
15 433.5
OUNCES ML/G RICOTTA CHEESE
1 237
CUP ML SUGAR
4 4
LARGE LARGE EGGS
lightly beaten
¼ 59
CUP ML SOUR CREAM
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 15
TABLESPOON ML LEMON ZEST
grated
½ 118

Directions

Cut a piece of aluminum foil 2 feet long by 1 foot wide and double it twice len gthwise to create a strip for lifting the hot pan from the cooker.

Set aside.

Cover the exterior bottom and sides of a 7 inch springform pan with 1 large sheet o f aluminum foil so that no water can seep in.

Liberally butter the pan and dis tribute the granola, tilting and shaking the pan to coat the bottom and sides.

Set aside.

In a food processor, blend the ricotta, crfeam cheese, and sugar until smooth, about 15 seconds.

Add the eggs, sour cream, flour, and lemon zest, and process for 5 seconds.

Scrape down the bowl and process for another 5 seconds.

Stir in the raisins.

Pour into the prepared pan.

Set a trivet or rack on the bottom of the cooker.

Pour in 2½ cups of water.

Center the pan on the foil strip and gently lower it into the cooker.

Loosely fold the ends of the foil strip over the top of the dish.

Lock the lid in place and over high heat bring to high pressure.

Adjust the he at to maintain high pressure, and cook for 20 minutes.

Turn off the heat and l et the pressure drop naturally, about 10 to 15 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 204g (7.2 oz)
Amount per Serving
Calories 512 31% from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 247mg 82%
Sodium 130mg 5%
Total Carbohydrate 25g 25%
Dietary Fiber 2g 8%
Sugars g
Protein 31g
Vitamin A 12% Vitamin C 5%
Calcium 18% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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