I adapted this tried-and-true recipe from our church cookbook for the pressure cooker and couldn’t be happier with the end result. This not-too-sweet cheesecake is creamy and delicious. Serve it plain or with a fruit garnish. The pressure cooker “cooks” it perfectly!
- 1 packet (8 oz size) Neufchâtel cream cheese or whole cream cheese, softened
- 8 ounces, weight Partly skimmed or whole milk ricotta cheese, at room temperature
- ¾ cups Granulated sugar
- 2 tablespoons Melted butter
- ½ teaspoon pure vanilla extract
- 1-½ tbsp All purpose flour
- 1-½ tbsp Cornstarch
- 2 whole Large eggs, room temperature
- 1 cup Plain 5% fat or full fat Greek yogurt or sour cream, at room temperature
Lightly spray a 6- or 7-inch springform pan with nonstick cooking spray. Cut a circle of parchment paper and place it in the bottom of the pan. Wrap the bottom edge of the pan with aluminum foil. Set the pan aside.
In a large bowl, beat cream cheese, ricotta cheese and sugar until smooth. Add melted butter, vanilla extract, flour and cornstarch; mix well.
Add the eggs, one at a time, beating only until the egg blends into the batter – do not overbeat. Stir in Greek yogurt (or sour cream).
Pour the batter into the prepared pan. Place a sheet of paper towel on top of the springform pan. Cut the square edges to form a circle that will extend over the edge of the mold at least 1/2 to 1 inch. Cover the paper towel with a piece of foil and crimp the edges to seal, making sure the paper towel is tucked under the foil.
Put 1 cup of water in the bottom of the pressure cooker pot. Place a trivet in the pot. Make an aluminum sling, place it under the springform pan and place the pan on the trivet. Fold down the edges of the foil to release it from the pressure cooker lid. Lock the lid in place, select High pressure and 35 minutes cooking time. When the timer beeps, turn off the pressure cooker, unplug it and leave the cheesecake in the pressure cooker for 2 hours.
After 2 hours, remove pressure cooker lid, carefully lift cheesecake from pressure cooker and remove foil/paper towel lid. Return the cheesecake to the pressure cooker, uncovered, and let it sit until the pressure cooker is at room temperature or cool. This allows the cheesecake to cool very slowly and avoids cracking on top. When the cheesecake has cooled to room temperature, take a thin-bladed knife and carefully run it around the edge of the cheesecake. Cover with plastic wrap and/or aluminum foil and refrigerate for at least 4 hours, preferably overnight.
Remove the sides of the pan and slide the cheesecake onto a serving platter. Using a thin-bladed knife that has been dipped in hot water and dried before each cut, slice the cheesecake and serve plain or with marinated fruit on each slice.
Note: This cheesecake is also good gluten-free by replacing the cornstarch with 1 1/2 tablespoons flour; just use 3 tablespoons of cornstarch total in the recipe.