Instant Pot® New York Ricotta Cheesecake

This 7-inch New York-style ricotta cheesecake cooks perfectly in an Instant Pot® for an updated version of a favorite dessert.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 407 Calories

Ingredients

• 1 cup white sugar
• 1 tablespoon vanilla extract
• 2 large eggs
• 1 tablespoon all-purpose flour
• 1 tablespoon cornstarch
• 2 tablespoons unsalted butter, melted
• nonstick cooking spray
• 1 tablespoon sour cream
• 1 (8 ounce) package cream cheese, at room temperature
• 12 ounces ricotta cheese
• 2 cups crushed chocolate sandwich cookies (such as Oreo®)
• 0.125 teaspoon salt
• 0.125 teaspoon almond extract
• 0.125 teaspoon lemon extract

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Let cool on a wire rack for 1 hour, then cover it and place it in the refrigerator to cool completely before serving.

Step 4

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Step 5

Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.

Step 6

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.