Instant Pot® New York Ricotta Cheesecake

Name: Instant Pot® New York Ricotta Cheesecake
Prep time: 10 min
Cook time: 50 min
Total time: 130 min
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; 0.125 teaspoon almond extract; 0.125 teaspoon lemon extract; 0.125 teaspoon salt; 2 large eggs

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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.

Recipe by Sweet Pete

Published on August 20, 2020

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

Jump to Nutrition Facts

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

Directions

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 (per serving)

407	Calories
22g	Fat
44g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 407
% Daily Value *
Total Fat 22g	28%
Saturated Fat 11g	57%
Cholesterol 99mg	33%
Sodium 289mg	13%
Total Carbohydrate 44g	16%
Dietary Fiber 1g	2%
Total Sugars 34g
Protein 10g
Calcium 153mg	12%
Iron 2mg	9%
Potassium 148mg	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.