Limoncello Ricotta Cheesecake-in-a-Jar
By :HipPressureCooking
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Delicious Ricotta Cheesecake already in individual servings for you and your guests! This recipe works for two pints (1/2 litre) jars, four half-pint (1/4 litre) jars or one 7 inch heatproof dish
Votes: 3
Rating: 4.67
Rate this recipe!
Course Dessert
Cuisine American, European
Difficulty Medium
Browse Category Dessert
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Cream Cheese, Eggs, Sugar
Prep Time 15 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 4 ounces Biscotti (in Italy, this type of cookies are called Cantucci)
  • 2 tablespoons unsalted butter half melted, half softened
  • 2 tablespoons lemon zest grated
  • 6 ounces Ricotta drained, room temperature (you can make your own if you like)
  • 8 ounces cream cheese room temperature
  • 1/3 cup sugar
  • 1/4 cup Limoncello Liqueur or lemon juice
  • 1 tablespoon vanilla extract or one envelope of Vanillin
  • 2 Large eggs room temperature, beaten
  • 1 Hazelnut Chocolate Bar
Course Dessert
Cuisine American, European
Difficulty Medium
Browse Category Dessert
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Cream Cheese, Eggs, Sugar
Prep Time 15 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 4 ounces Biscotti (in Italy, this type of cookies are called Cantucci)
  • 2 tablespoons unsalted butter half melted, half softened
  • 2 tablespoons lemon zest grated
  • 6 ounces Ricotta drained, room temperature (you can make your own if you like)
  • 8 ounces cream cheese room temperature
  • 1/3 cup sugar
  • 1/4 cup Limoncello Liqueur or lemon juice
  • 1 tablespoon vanilla extract or one envelope of Vanillin
  • 2 Large eggs room temperature, beaten
  • 1 Hazelnut Chocolate Bar
Votes: 3
Rating: 4.67
Rate this recipe!
Instructions
  1. Begin your recipe about an hour before you think you mean to by pulling the eggs, ricotta, cream cheese out of the refrigerator to get them to room temperature.
  2. Prepare the pressure cooker by adding two cups of water, and the steamer basket insert set aside.
  3. Then, grab a square of softened butter and rub it around the bottom and edges of your jar(s) or heatproof dish, set aside.
  4. In a small pan melt the butter. In the food chopper, pulverize the biscotti, pour in the melted butter and blend again one last time to incorporate.
  5. Press the crumbs with the back of your fingers or a spoon to the bottom of the jar, pan or form into a layer no thicker than 1/4 inch.
  6. Place the jar in the refrigerator to solidify the crust while you move on to the next steps.
  7. In a mixing bowl with a hand blender, or with a fork stirring vigorously, break-up and mix the ricotta. Add the cream cheese and sugar. A little at a time, add the limoncello, vanilla, and lemon zest. When everything is mixed together, add the beaten eggs. The result will be the consistency of a very runny pancake batter.
  8. Take the jar out of the refrigerator, and delicately pour the cheese mixture over the crust in- a soup ladle a soup ladle will reduce spillage.
  9. Cover the jar tightly with tin foil and lower it into the pressure cooker.
  10. Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 15-20 minutes at high pressure.
  11. When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, when cooking time is up count 10 minutes of natural open time. Then, release the rest of the pressure using the valve.
  12. Delicately remove the jars from the pressure cooker and place on a cooling rack, trivet, or other raised platform that will allow the air to circulate around the jar.
  13. Remove the tinfoil and let it cool this way for about an hour. Then, place in the fridge and let it chill thoroughly for at least 4 hours before serving.
  14. Attack a chocolate bar with the vegetable peeler to make hazelnut chocolate "splinters."
  15. Wipe the condensation off the jars and sprinkle splinters before serving.
5 replies
  1. Melodyw213
    Melodyw213 says:

    I just made this recipe and it turned out AMAZING!! Absolutely delicious and a winner for the holidays!

  2. Roxyrainbow
    Roxyrainbow says:

    I made this in a 6 inch springform pan – 25 minutes was not enough and it was very soupy in the middle so i did it for another 25 min and it was cooked through – flavor was delish!

  3. Psyche
    Psyche says:

    You stay 6 inch springform pan and lemon juice rather than the liquor. Crust was flavorful and cooking time was about 22 minutes. The chocolate bar topping was not really necessary. Will make again.

  4. eileen
    eileen says:

    I’m glad I searched for this recipe online, because the way it is written in the book is amazingly confusing! (No indication is given for the size of the jar(s), or how the cheesecake should be cooled when it is done.)

    Also, just a suggestion – someone needs to seriously edit the recipes throughout the recipe book and the online recipes. The spelling errors and typos add to the confusion of using the machine.

  5. Tina Pauly
    Tina Pauly says:

    I have made it twice. The first time I made it just as it states. I wasn’t really a fan of the zest. This time I left it out and added lemon curd to the top instead of the chocolate. It was amazing. I made this in individual ramkins; I suggest cutting the recipe in half if you use them.

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