Lemon Ricotta Cheesecake is an easy creamy treat with a thin graham cracker crust made foolproof using a pressure cooker.
¼cupcrushed graham cracker crumbs
8ouncecream cheeseroom temperature, cut in cubes
1tablespoonfresh lemon juice
2 ½teaspoonslemon zest
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.