Instant Pot New York Ricotta Cheesecake Recipe

Recipesfull introduces to you: Popular Recipes. (Instant Pot New York Ricotta Cheesecake Recipe). After experimenting for a while, we finally came up with a New York-style ricotta cheesecake that works perfectly in a 7-inch cheesecake pan that fits in an Instant Pot®. This recipe is great for a cheesecake that requires fewer ingredients, and a few people can enjoy it over a couple of days. It always tastes better on the second day. We have served it with cherries, raspberries, and strawberries on top, and whipped cream if we're feeling indulgent.

Brief

Prep 10 mins

Cook: 50 mins

Additional: 1hr10 mins

Total: 2hrs10 mins

Servings: 8

Yield: 1 7-inch cheesecake

Instant Pot New York Ricotta Cheesecake Recipe

Ingredients

nonstick cooking spray

2 cups crushed chocolate sandwich cookies (such as Oreo®)

2 tablespoons unsalted butter

melted

12 ounces ricotta cheese

1 (8 ounce) package cream cheese

at room temperature

1 cup white sugar

1 tablespoon cornstarch

1 tablespoon vanilla extract

1 tablespoon all-purpose flour

1 tablespoon sour cream

⅛ teaspoon almond extract

⅛ teaspoon lemon extract

⅛ teaspoon salt

2 large eggs

Tips

Directions

Step 1

Coat a 7-inch springform pan with cooking spray. Place crushed cookies in the bottom and mix in melted butter until you have an even thickness of crust across the bottom. Cut parchment paper and place it around the rim resting on top of the crust; this will help the cheesecake separate easily from the sides of the springform pan.

Step 2

Mix ricotta cream cheese and sugar together. Add cornstarch vanilla flour sour cream almond extract and lemon extract. Mix well. Add eggs one at a time. Mix until just combined; don't overmix. Pour cheesecake batter into the crust.

Step 3

Place a trivet in the bottom of the Instant Pot®. Add 1 1/2 cups water. Place the springform pan into the Instant Pot® on top of the trivet. Close and lock the lid.

Step 4

Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.

Step 5

Release pressure using the natural-release method according to manufacturer's instructions 10 to 40 minutes.

Step 6

Let cool on a wire rack for 1 hour then cover it and place it in the refrigerator to cool completely before serving.

Nutritional Information

Instant Pot New York Ricotta Cheesecake Recipe

Servings Per Recipe:8

Calories: 406.5

% Daily Value *

Protein: 9.8g 20%

Carbohydrates: 44.4g 14%

Dietary Fiber: 0.6g 3%

Sugars: 33.7g

Fat: 21.5g 33%

Saturated Fat: 11.4g 57%

Cholesterol: 98.9mg 33%

Vitamin A Iu: 701.8IU 14%

Niacin Equivalents: 2.4mg 18%

Folate: 27.8mcg 7%

Calcium: 152.5mg 15%

Iron: 1.6mg 9%

Magnesium: 19.9mg 7%

Potassium: 148.4mg 4%

Sodium: 288.7mg 12%

Calories From Fat: 193.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.