Frank's Recipes! Pressure Cooked Ricotta Cheesecake

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Pressure Cooked Ricotta Cheesecake

Makes 6 servings

butter 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 beaten
1/4 cup sour cream
or
plain yogurt
2 tablespoons all-purpose flour
1 tablespoon grated lemon rind
1/2 cup golden raisins

GARNISH CHOICES
raspberries
sliced fresh fruit
shaved chocolate
anise seed

This cheesecake may seem small, but it is quite rich and can easily serve 8. Most of the raisins sink to the bottom, but no one seems to mind.

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 pan and the sides of the cooker. Have the ingredients at room temperature before you begin.

Cut a piece of aluminum foil 2 feet long by 1 foot wide and double it twice lengthwise to create a strip for lifting the hot pan from the cooker. Set aside.

Cover the exterior bottom and sides of a 7" springform pan with 1 large sheet of aluminum foil so that no water can seep in. Liberally butter the pan and distribute the granola, tilting and shaking the pan to coat the bottom and sides. Set aside.

In a food processor, blend the ricotta, cream cheese, and sugar until smooth, about 15 seconds. Add the eggs, sour cream, flour, and lemon zest, and process for 5 seconds. Scrape down the bowl and process for another 5 seconds. Stir in the raisins. Pour into athe prepared pan. Cover with buttered aluminum foil so that the foil fits tightly around the sides, but allows some room on top for the cheesecake to expand.

Set a trivet or rack on the bottom of the cooker. Pour in 2 1/2 cups of water. Center the pan on the foil strip and gently lower it into the cooker. Loosely fold the ends of the foil strip over the top of the dish.

Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure, and cook for 20 minutes. Turn off the heat and let the pressure drop naturally, about 10 to 15 minutes. Remove the lid, tilting it away from you to allow any excess steam to escape.

Let the cheesecake cool for a few minutes before removing it from the cooker with the aid of the foil strip. Set on a cooling rack, remove the foil, and let cool to room temperature. If not serving the same day, refrigerate or freeze until needed.

Before serving, release and remove the sides of the springform pan. Serve from the base of the springform pan, garnish as desired.

STORAGE
Store in the refrigerator for up to 3 days and in the freezer for 3 months. It does beautifully either way. Add toppings just before serving.

NOTE
When you remove the aluminum foil cover after steaming, there may be a small puddle of water on the top of the cheesecake. Just sop it up gently with a paper towel. If the cake is not quite set in the center, it will firm up upon cooling.

SERVING SUGGESTIONS
Serve this light and delicious cake at room temperature, a few hours after you make it. It firms up and becomes somewhat denser with overnight chilling, an appealing alternative. To appreciate the subtle lemony flavor, serve plain. For a more colorful version, garnish the top with raspberries or sliced fresh fruit, or a sprinkling of shaved chocolate or anise seeds.