After much trial and error, we have developed a New York-style ricotta cheesecake that fits perfectly in an Instant Pot®-compatible 7-inch cheesecake pan. This recipe makes a delicious cheesecake with less ingredients that a small group of people can devour over the course of a few days. On day two, it always tastes better. We’ve topped it with cherries, raspberries, strawberries, and, if we’re feeling very decadent, whipped cream.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 2 hrs 10 mins |
| Servings: | 8 |
| Yield: | 1 7-inch cheesecake |
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
Instructions
- 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.
- 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.
- 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.
- Select high pressure according to manufacturer’s instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.
- Let cool on a wire rack for 1 hour, then cover it and place it in the refrigerator to cool completely before serving.
Nutrition Facts
| Calories | 407 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 11 g |
| Sodium | 289 mg |
| Sugars | 34 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t make it. I’m sorry but this sounds amazing. I don’t have an instant pot. can this be made in the oven and if so, temp and how long please!