Imagine a creamy, luxurious cheesecake that's bursting with bright Meyer lemon flavor, prepared in a fraction of the traditional baking time. This Italian-inspired pressure cooker cheesecake is about to revolutionize your dessert game, offering a silky-smooth texture and tantalizing citrus notes that will make your taste buds dance with delight. Whether you're a seasoned home cook or a curious culinary adventurer, this recipe promises to transform your perception of cheesecake forever.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 65 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 1/2 cups ricotta cheese
- 1 cup sugar
- 3 large eggs
- 1/4 cup Meyer lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
Instructions
- Prepare the pan by lightly greasing an 7-inch springform pan with butter. Cut a circle of parchment paper to line the bottom of the pan for easy removal.
- In a small bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan to create a compact crust.
- In a large mixing bowl, drain the ricotta cheese through a fine-mesh strainer to remove excess moisture, ensuring a smooth and creamy texture.
- Whisk together sugar and eggs in a separate bowl until light and fluffy. Gradually fold in the strained ricotta cheese, mixing until completely smooth.
- Add Meyer lemon juice, lemon zest, and vanilla extract to the mixture. Gently fold until all ingredients are well incorporated, being careful not to overmix.
- Pour the cheesecake batter over the graham cracker crust in the prepared springform pan. Smooth the top with a spatula to ensure an even surface.
- Cover the top of the pan tightly with aluminum foil to prevent moisture from dripping into the cheesecake during cooking.
- Add 1 cup of water to the pressure cooker base. Place a trivet or steamer rack inside the pressure cooker.
- Carefully lower the prepared cheesecake pan onto the trivet using a foil sling for easy removal.
- Close the pressure cooker lid and set to high pressure. Cook for 35-40 minutes, depending on your specific pressure cooker model.
- Once cooking is complete, allow natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
- Carefully remove the cheesecake from the pressure cooker using the foil sling. Remove the foil cover and let it cool at room temperature for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely. This helps develop the flavors and achieve the perfect texture.
- Before serving, run a thin knife around the edge of the pan to loosen the cheesecake. Release the springform pan and transfer to a serving plate.
- Optionally, garnish with fresh lemon zest, a dusting of powdered sugar, or fresh berries before serving.
Tips
- Drain the ricotta thoroughly to ensure a smooth, creamy texture without excess moisture.
- Use room temperature ingredients to prevent lumps and create a more uniform batter.
- Be careful not to overmix the batter, which can incorporate too much air and cause cracking.
- The aluminum foil cover is crucial to prevent water droplets from ruining the cheesecake's surface.
- A foil sling makes removing the hot pan from the pressure cooker much easier and safer.
- Allow for natural pressure release to help prevent the cheesecake from cracking.
- Chilling the cheesecake overnight allows flavors to develop and ensures the perfect set.
- For best results, use fresh Meyer lemons for the most vibrant citrus flavor.
- Let the cheesecake come to room temperature before serving to enhance its creamy texture.
- Experiment with garnishes like fresh berries or a light dusting of powdered sugar for an extra touch of elegance.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 10g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 110mg
