Creamy Dreamy Lemon Ricotta Cheesecake with a thin graham cracker crust made foolproof using a pressure cooker.
I usually avoid making cheesecakes because it is hard for me to judge the doneness using the oven. Probably because I don’t do it enough so I don’t have that innate feel for it. But, the pressure cooker takes that challenge away. The cheesecake cooks up perfectly staying nice and moist thanks to the water in the pressure cooker.
I will never make a cheesecake in the oven again.
One thing that may jump out you about this recipe is it calls for just 1/4 cup of graham cracker crumbs. That is not a typo. This has just a thin layer of sweetened graham cracker crust to complement, not overpower, the lemon creaminess of the cheesecake.
You can serve this with powdered sugar or fresh berries on top, or do as I did and make this simple Buttery Lemon Dessert Sauce.
More Lemon Week Recipes
Need more lemony inspiration? Try some of these recipes from my favorite bloggers:
Tuesday #LemonWeek Recipes
- Lemon Truffles by Fresh April Flours
- Lemon Ricotta Pancakes with Coconut Syrup by House of Nash Eats
- Instant Pot Lemon Ricotta Cheesecake by That Recipe
- Kumquat Lemon Iced Tea by Magical Ingredients
- Lemon Cream Cheese Pound Cake by Devour Dinner
- Baked Lemon Garlic Salmon by Making Miracles
- 1 tablespoon butter room temperature
- 1 tablespoon sugar
- ¼ cup crushed graham cracker crumbs
- 15 ounce whole-milk ricotta
- 1 cup sugar
- 8 ounce cream cheese room temperature, cut in cubes
- 2 large eggs
- 1 teaspoon cornstarch
- 1 tablespoon fresh lemon juice
- 2 ½ teaspoons lemon zest
- 1 teaspoons lemon extract
- ⅛ teaspoon kosher salt
- Drain ricotta in a fine mesh strainer over a bowl for 30 minutes.
- Coat an 8" springform pan with butter n the bottom and sides. Mix the graham cracker crumbs and 1 tablespoon sugar together and sprinkle on the bottom of the prepared pan.
- In a food processor, puree ricotta until smooth, about 30-45 seconds, scraping down sides as needed.
- Pulse in cream cheese until smooth.
- Add remaining cheesecake ingredients and pulse until smooth, scraping down sides. Pour batter on top of crust.
- Add 2 cups of water and a trivet (or small bowl) to a pressure cooker.
- Fold a 16-18 inch piece of foil lengthwise 3 times. Place filled springform pan in the middle then fold up the ends of the foil to form a sling around the pan. Lower the pan and sling into the pressure cooker.
- Pressure cook on high for 20 minutes. Allow pressure to release naturally. Remove the cheesecake using the sling.
- Refrigerate uncovered for 3 hours. Cover and cool overnight to set.
Lemon Ricotta Cheesecake
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Until next time, happy eating!