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 be...
Ingredients
- 115 oz crtn whole milk ricotta cheese
- 1cupsugar
- 4large eggs -- lightly beaten
- 1/4cupsour cream
- 1tablespoongrated lemon rind
- 1/2cupgolden raisins
Directions
- 1
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 chees
- 2
Most of the raisins siink to the bottom, but no one seems to mind
- 3
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
- 4
Have the ingredients at room temperature before you begin
- 5
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 c
- 6
Set aside
- 7
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
- 8
Liberally butter the pan and dis tribute the granola, tilting and shaking the pan to coat the bottom and sides