In 15 minutes you can devour a luscious Ricotta and Lemon cheesecake, the kids will get their sticky fingers all over the cake!
Combine butter and crushed biscuits. Press mixture evenly into the base of spring-form pan. Place in fridge.
Whiz cream Ricotta, cream, castor sugar, eggs, extract and lemon zest together until smooth (or simply combine with a potato masher).
Remove the pan from the fridge and evenly spread the cheesecake mixture over the set base.
Pour 2 cups boiling water into the pressure cooker. Place springform pan on the pressure cooker rack and lower into pressure cooker. Close and lock lid and bring to pressure (when red indicator pops up) on setting 2
Once at pressure, lower heat and cook for 15 minutes.
After 15 minutes, place under a cold tap to quickly reduce pressure. Lift cheesecake out (it will still be a bit wobbly).
Allow to cool for 10 minutes. Remove the silicone sides and place the warm cheesecake in the fridge to set (approx 1hr).
Decorate with strawberries or your favourite. Slice and enjoy!
You can substitute the citrus for your favourite flavour.
I love this recipe - it's a real go-to one for me. Just be careful not to over-mix the ricotta mix or it goes tough!
has anyone else made this yet? Ive followed the recipe to a tee and Ive got to the fridge stage it doesnt seem like its going to set?? its too watery on the top, has anyone had great success with this yet??