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Instant Pot® New York Ricotta Cheesecake
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
130 minutes
Instant Pot® Ricotta Cheesecake: A modern twist on classic New York-style dessert, ready in 7 inches.
Ingredients:
  • nonstick cooking spray
  • 2 cups crushed chocolate sandwich cookies (such as Oreo®)
  • 2 tablespoons unsalted butter, melted
  • 12 ounces ricotta cheese
  • 1 (8 ounce) package cream cheese, at room temperature
  • 1 tablespoon cornstarch
  • 1 tablespoon all-purpose flour
  • 1 tablespoon sour cream
  • 0.125 teaspoon almond extract
  • 0.125 teaspoon lemon extract
  • 0.125 teaspoon salt
  • 2 large eggs
Instructions:
  • Prepare a 7-inch springform pan by greasing it with cooking spray. Spread crushed cookies on the bottom and mix in melted butter for an even crust thickness. Line the sides with parchment paper to easily separate the cheesecake from the pan.
  • Combine ricotta, cream cheese, and sugar until smooth. Incorporate cornstarch, vanilla, flour, sour cream, almond extract, and lemon extract. Gently blend in eggs one by one until just incorporated. Avoid overmixing. Pour the cheesecake filling into the crust.
  • First, set a trivet in your Instant Pot® and pour in 1 1/2 cups of water. Then, position the springform pan on top of the trivet inside the Instant Pot® and seal the lid securely.
  • Follow the manufacturer's instructions to set the Instant Pot to high pressure. Set the timer for 40 minutes and patiently wait for the pressure to build for 10 to 15 minutes.
  • Allow the pressure to naturally release for 10 to 40 minutes following the manufacturer's guidelines.
  • Cool the dish on a wire rack for 1 hour, then cover and refrigerate until completely chilled before serving.

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