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Pressure Cooker Italian New York Cheesecake

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Level: Easy

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Description

I adapted this tried-and-true recipe from our church cookbook for the pressure cooker and couldn’t be happier with the final result. This not-too-sweet cheesecake is creamy and delicious. Serve it plain or with a fruit topping. The pressure cooker “bakes” it perfectly!

Ingredients

  • 1 package (8 Oz. Size) Neufchatel Cream Cheese Or Full Fat Cream Cheese, Softened
  • 8 ounces, weight Part Skim Or Whole Milk Ricotta Cheese, At Room Temperature
  • ¾ cups Granulated Sugar
  • 2 Tablespoons Butter, Melted
  • ½ teaspoons Pure Vanilla Extract
  • 1-½ Tablespoon All-purpose Flour
  • 1-½ Tablespoon Cornstarch
  • 2 whole Large Eggs, Room Temperature
  • 1 cup 5% Fat Or Full Fat Plain Greek Yogurt Or Sour Cream, At Room Temperature

Preparation

Lightly spray a 6 or 7-inch springform pan with nonstick cooking spray. Cut a circle of parchment paper and lay it in the bottom of the pan. Wrap the bottom edge of the pan with 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 eggs, one at a time, beating only until the egg mixes into the batter-do not over beat. Fold in Greek yogurt (or sour cream).

Pour batter into prepared pan. Place a sheet of paper towel over the top of the springform pan. Trim the square edges to make a circle that will go over the edge of the pan by at least 1/2 to 1 inch. Cover the paper towel with a piece of foil and crimp the edges to seal, making sure that the paper towel is tucked under the foil.

Place 1 cup of water in the bottom of the pressure cooker pot. Place a trivet in the pot. Make a foil sling, place it under the springform pan and place the pan on the trivet. Fold down the edges of the foil to get it out of the way of the pressure cooker cover. Lock the lid in place, select High Pressure and 35 minutes cook time. When the timer beeps, shut off the pressure cooker, unplug it and let the cheesecake remain in the pressure cooker for 2 hours.

After 2 hours, remove pressure cooker cover, carefully lift cheesecake out of pressure cooker and remove the foil/paper towel cover. Place cheesecake back into the pressure cooker, uncovered, and allow it to sit until pressure cooker is room temperature or cold. This allows the cheesecake to cool very slowly and prevents cracking on the top. When cheesecake has cooled to room temperature, take a thin blade knife and run it carefully around the edge of the cheesecake. Cover with plastic wrap and/or foil and refrigerate at least 4 hours, preferably overnight.

Remove the sides of the pan and slide the cheesecake onto a serving plate. Using a thin blade knife that’s been dipped in hot water and dried before each cut, slice the cheesecake and serve plain or with macerated fruit over each slice.

Note: This cheesecake is also good made gluten-free by substituting cornstarch for the 1 1/2 tablespoons of flour; just use 3 tablespoons of cornstarch total in the recipe.

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