How To make Pressure Cooked Ricotta Cheesecake
burrer to grease 7" springform pan 1/3 cup granola
1 15 oz crtn whole milk ricotta cheese
or skim milk ricotta cheese 1 3 oz pkg cream cheese
1 cup sugar
4 large eggs -- lightly beaten
1/4 cup sour cream
or plain yogurt 2 tablespoons all-purpose flour
1 tablespoon grated lemon rind
1/2 cup golden raisins
***garnish choices*** raspberries sliced fresh fruit shaved chocolate anise seed
serves 6 to 8 This cheesecake may seem small, but it is quite rich and can easily serve 8. Most of the raisins siink to the bottom, but no one seems to mind.
Author's note: Use a 7" springform pan, or an 8" one that fits comfortable into your pressure cooker with about an inch to spare between the pan and the sides of the cooker. Have the ingredients at room temperature before you begin.
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" 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 athe prepared pan. cover with buttered aluminum foi l so that the foil fits tightly around the sides, but allows some room on top f or the cheesecake to expand.
Set a trivet or rack on the bottom of the cooker. Pour in 2 1/2 cups of water. Center the pan on the foil strip and gently lower it into the cooker. Loosel y 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. Remove the lid, tiltin g it away from you to allow any excess steam to escape.
Let the cheesecake cool for a few minutes before removing it from the cooker wi th the aid of the foil stirp. Set on a cooling rack, remove the foil, and let cool to room temperature. If not serving the same day, refrigerate or freeze u ntil needed.
Before serving, release and remove the sides of the springform pan. Serve from the base of the springform pan, garnish as deisred.
Storage: Sore in the refrigerator for up to 3 days and in the freezer for 3 months. It does beautifully either way. Add toppings just before serving.
Author's Note: When you remove the aluminum foil cover after steaming, there m ay be a small puddle of water on the top of the cheesecake. Just sop it up gen tly with a paper towel. If the cake is not quite set in the center, it will fi rm up upon cooling.
Serving Suggestions: Serve this light and delicious cake at room temperature, a few hours after you make it. It firms up and becomes somewhat denser with ov ernight chilling -- an appealing alternative. To appreciate the subtle lemony flavor, serve plain. For a more colorful version, garnish the top with raspber ries or sliced fresh fruit, or a sprinkling of shaved chocolate or anise seeds.
How To make Pressure Cooked Ricotta Cheesecake's Videos
#ketorecipes #ketomealplan Keto Lemon ricotta cheesecake bar
Keto Lemon ricotta cheesecake bar
INSTANT POT New York Cheesecake
SUBSCRIBE TO MY NEW CHANNEL ON FISHING. LAUNCHES TODAY. DON'T MISS OUT It's called Fish Hook:
******Buy the 8 qrt Instant Pot:
Buy the 6 qrt Instant Pot:
Subscribe to Jack's TechTime Channel:
Join Jack's website: and get all his recipes, videos, write him and order his products. Plus submit your own recipes.
here is the recipe:
#Crust
10 (120g) graham crackers, finely ground
3 - 4 tablespoons (42g - 56g) unsalted butter, melted
Pinch of sea salt
2 teaspoons - 1½ tablespoon (8.3g - 19g) brown sugar (depends on desired sweetness)
Optional: ¼ cup (32g) all-purpose flour (for blind-baking crust)
#Cheesecake Batter (7 inches x 3 inches)
16 ounces (454g) cream cheese, room temperature
2 large egg, room temperature
⅔ cup (133g) white sugar
½ cup (120g) sour cream, room temperature
2 tablespoons (16g) cornstarch
2 teaspoons (10ml) vanilla extract
2 pinches of sea salt
Jack's motto is Do God's work and He will do your work!
Cooking With Jack -
Jack on the Go -
Facebook Page:
Jack's online recipe library:
Jack's sauces at:
WING WARS:
BURGER WARS:
TACO WARS:
PIZZA WARS:
G+ Page:
Jack Scalfani has been involved in Entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now Youtube Producer/Talent and has his own line of sauces, seasoning and beef jerky sold across America.
link for Jack's HOW TO MAKE MONEY ON YOUTUBE PLAYLIST
Ricotta Cake! #shorts #health #weightloss #healthylifestyle #cooking #recipe #mindset #cookwithme
Instant Pot Ricotta - Instant Pot ( Pressure Cooker ) Recipes
Credit - @Real Food Real Deals @Facebook
Recipe
An awesome set of instant pot ( pressure cooker) accessories -
Homemade ricotta is one of the easiest recipes you'll ever make, and it's half the price of the packaged version. Once you've made your own, you'll never go back to store-bought. It's that simple! (Instant Pot and stovetop instructions are on the blog.)
Baked Ricotta Cheese Cake £0.23 per portion
Limited budget, limited ingredients and as tasty as possible.
Bake at 150c
8 Portions £1.86
300g Pastry 24cm Case Baked Blind £0.50
500g Ricotta £0.83
3 x Egg Yolks £0.11
75g Caster Sugar £0.08
3 x Egg Whites £0.11
75g Caster Sugar £0.08
50g Fine Cornmeal or Fine Semolina or Fine Corn Flour £0.15