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Red Lentil Soup with Sumac
Meyer Lemon Ricotta Cheesecake
| By : |
With an almond cookie crust and a light, lemony filling, this cheesecake is an update on an Italian classic. Serve it as is, or with a dollop of lemon curd and a dusting of confectioners’ sugar for a more decadent dessert.
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Passive Time | 6 hours chilling |
| Servings |
8 servings
|
Ingredients
For the Crust
- 7 graham cracker sheets
- 1/4 cup sliced almonds
- 2 tablespoons unsalted butter melted
- 1/4 teaspoon almond extract
For the Filling
- 1 container ricotta cheese 15-ounces
- 1/2 cup cane sugar
- 2 teaspoons all-purpose flour
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1 Meyer lemon zested
- 1/4 cup heavy cream
Ingredients
For the Crust
For the Filling
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Instructions
For the Crust
- Line the base of a
7-inch by3-inch round springform pan with an8-inch round of parchment paper. Secure the collar on the springform pan, closing it onto the base so the parchment round is clamped in. - Lightly grease the sides of the pan with butter or nonstick cooking spray.
- To make the crust, in a food processor, process the graham crackers and almonds into fine crumbs. You should have
3/4 cup. Add the butter and almond extract, and, using one-second pulses, process the mixture until it resembles coarse sand. - Transfer the crumb mixture to the prepared pan and press firmly in an even layer onto the bottom and about
1/2 inch up the sides of the pan. Place the pan in the freezer to allow the crust to firm up a bit while you make the filling.
For the Filling
- In the now-empty food processor, combine all of the filling ingredients and process for about 2 minutes, until the filling is well-blended and smooth, stopping to scrape down the sides of the bowl halfway through the blending if necessary.
- Pour the filling into the prepared crust. Tap the pan firmly against the countertop a few times to remove any air bubbles in the filling.
To Bake
- Fold a
20-inch long sheet of aluminum foil in half lengthwise twice to create a3-inch wide strip. Center it underneath the pan to act as a sling for lifting the pan in and out of the Instant Pot. - Pour
1 1/2 cups water into the pot and place the trivet in the pot. - Holding the ends of the foil sling, lift the cake pan and lower it into the Instant Pot. Fold over the ends of the sling so they fit inside the pot. Secure the lid and set the Pressure Release to Sealing.
- Select the Manual setting and set the cooking time for 35 minutes at high pressure.
- Let the pressure release naturally (this will take about 15 minutes). Open the pot, taking care
- not to drip condensation from the lid onto the cheesecake.
- Wearing heat-resistant mitts, grasp the ends of the foil sling, lift the springform pan out of the Instant Pot, and transfer the cheesecake to a cooling rack. Use a paper towel to dab up any moisture that may have settled on the top. The cake will be puffed up and jiggle a bit in the center when it comes out of the pot, but it will settle and set up as it cools.
- Let the cheesecake cool on the rack for 1 hour. Cover and refrigerate for at least 12 hours or up to 24 hours before unmolding.
To Serve
- Unclasp the collar on the pan and lift it off, then use the parchment border to tug the cheesecake off the base of the pan onto a plate, where it can be sliced and serve.
- Variation: Just before serving, top the cheesecake with a
1/4-inch thick layer of lemon curd and dust the curd with confectioners’ sugar.
I started blogging in 2011, when my college friends kept asking me for my recipes. These days, I’m freelancing in food writing and recipe development, and living on the Peninsula with my husband and our beagle.
I cook for health as well as for flavor, so you’ll find dishes here that are paleo, vegan, and everything in between. I’m not a vegetarian but I do love vegetables, and my pantry consists of mostly whole foods.
My palette of ingredients includes fruits and vegetables, sustainably raised animal proteins, nuts and seeds, grains, legumes and natural sweeteners in moderation, as well as the occasional serving of dairy. Nothing is verboten, but things tend to skew healthy around here. What can I say? I’ve lived in Northern California all my life. Kale juice runs in my veins.
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Dont have a 7” pan. Can I use two smaller ones stacked?
Do you all the lemon or only the zest?
Very sweet, couldnt taste the lemon, not creamy. Big dissappointment.
Used juice and zest. I used 6 inch by 3 inch pan
Made this 3 times. Excellent. Flavour varies depending on the lemons.
I just used the crust part of this recipe, combined with another recipe for the filling. The crust was really good!
Thank you! You should try this silicone trivet with heat-resistant handles. it’s much better than the metal trivet that came with the instant pot. I got it on Amazon: https://amzn.to/35LvU9n
This recipe looks very good but the instructions are somewhat confusing. How big is a graham cracker sheet? Also for the filling, it says 1 Meyer lemon zested. What do you put in the recipe? The juice of the lemon? The zest?
Thank you very much for the recipe! For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K