Pressure Cooker Authentic Italian Ricotta Cheesecake is a lighter alternative to a standard New York Cheesecake.
Pressure Cooker Authentic Italian Ricotta Cheesecake
Years ago, I was dating an Italian fellow from New York. We took a trip to Long Island and I met his family, including his Great Grandmother.
Jews and Italians get along well; we love to cook and feed everyone, so she was happy to give me her recipe for this amazing Cheesecake.
Unlike regular Cream Cheesecake, Pressure Cooker Authentic Italian Ricotta Cheesecake is very light and ‘fluffy.’ It’s also about 50% less calories than a regular New York Cheesecake. That being said, you might enjoy my Cookies ‘N Creme Cheesecake, Meyer Lemon Cheesecake, Blackberry Cheesecake or New York Style Vanilla Bean Cheesecake.
Also delicious, is my Lemon Ricotta Cheesecake.
Photo courtesy of Lauren Deschamps
Some people like to make individual size cheesecakes using Mason Jars. If you would like to do that for this Pressure Cooker Authentic Italian Ricotta Cheesecake, you will only need six Kerr Half Pint (8 oz) Mason Jars or 12 Ball 4 oz Mason Jars.
They can be made with or without crust. Just divide the crust (if using), filling and topping equally between each jar.
For fun Holiday Mini 4 oz size Mason Jar Cheesecakes, check out my Red White and Blue Cheesecake Singles.
Weigh the ricotta cheese and the sugar. I made this cake with 1.5 pounds of cheese, but some people prefer less cheese, so the recipe is written for one pound of ricotta cheese.
I love this Baker’s Math Kitchen Scale so that I only have to dirty a bowl and not use measuring cups or spoons.
Separate out the egg yolks and the egg whites, as you will whip up the egg whites to soft peaks. Add the sugar, lemon and orange zest to the bowl and whip it together until smooth. Add the egg yolks one at a time, mixing after each yolk.
Mix it all nice and creamy. Then in a separate bowl, mix the eggs whites until soft peaks form.
Fold in Egg Whites
Carefully fold the egg whites and cream into the cheese mixture.
Generously butter the bottom and sides of a 6 Inch Push Pan, a 6 Inch Springform Pan, or a 7 inch Cheesecake/Push Pan or 7 inch Springform Pan and lightly dust with Graham Cracker Crumbs.
Pan size is totally your choice.
Pour the batter into the pan. I used a 6 inch Fat Daddio’s Push Pan for this cake as I prefer a taller cake.
I’ve recently started using Grafiti Bands Cross Style as it makes it so easy to get pans and bowls in and out of the Pressure Cooker. The Grafiti Bands will hold the paper towel in place.
If you don’t have Grafiti Bands Cross Style, you might prefer a Sling/Vegetable Steamer or just make one out of tin foil by tearing off a two foot piece and folding it in half, the long way, twice.
Cover the pan with a paper towel and then a piece of foil.
Expect the cheesecake to fall about an inch.Let the cheesecake cool for an hour and then place in the refrigerator overnight.
Try my Fool Proof Lemon Curd or my Pressure Cooker Easy Lemon Curd on top.
Pressure Cooker Authentic Italian Ricotta Cheesecake
Some delicious toppings to try are my Pressure Cooker Fresh Berry Compote, my Pressure Cooker Fresh Strawberry Compote, and my Gooey Hot Chocolate Fudge Ganache.
Kitchen Equipment and Essentials
- Instant Pot DUO 6 Quart
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Porcelain & Bamboo Salt Box with Spoon
- Stainless Steel Trivet
- Grafiti Bands Cross Style
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Here is the handy printable recipe:
Pressure Cooker Authentic Italian Ricotta Cheesecake
Print Pin Save RateIngredients
- Unsalted Butter for greasing cake pan
Crust - Optional
- Honey Maid Graham Crackers
- 1 teaspoon Butter
- White Sugar
Filling
- 453 grams Whole-Milk Ricotta 1 pound/16 oz
- 100 grams White Sugar 1/2 cup
- 2 teaspoons All Purpose Flour
- 3 large Eggs separated
- 1/2 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Lemon Zest
- 1/2 teaspoon Orange Zest
- 1/4 cup Heavy Cream
- 2 Tablespoons Amaretto or 2 teaspoons almond extract
Instructions
Crust - Optional
- Grease cheesecake pan and dust with Graham Cracker Crumbs.
Filling
- In a strand mixer fit with the paddle, beat the cheese, sugar, egg yolks, cream, flour, lemon and orange zest, vanilla and liqueur on medium speed until very smooth, about 4 minutes.
- In another bowl, using a mixer, whip until soft peaks form.
- Gently fold egg whites into cheese mixture.
- Pour mixture into butter pan and level.
- Cover with a paper towel and secure with a piece of foil.
- Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and secure it around the sides.
- Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
- Place cheesecake into pressure cooker using a sling.
- Lock pressure cooker cover into place. Set the pressure to high for 40 minutes. Allow a 10 minute natural release.
- After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel and dab off any liquid that may have accumulated.
- Let cool on wire rack for one hour.
- Remove cheesecake from pan, lightly cover and place in refrigerator overnight.
Notes
8 oz Glass Jar - cook 7 minutes
4 oz Glass Jar - cook 4 minutes
16 oz Glass Jars - DON'T DO IT!
15 minute Natural Pressure Release
Nutrition
PIN this Pressure Cooker Authentic Italian Ricotta Cheesecake!
Pressure Cooker Authentic Italian Ricotta Cheesecake
I made the ricotta cheesecake in my mini 3qt. Baked well, flavor was excellent. But it was not smooth, but had a coarse texture. Can this be avoided.
Ricotta is not smooth. Try blending more and add 1/4 cup heavy cream. Jill
Ble4nd your Ricotta in a blender of food processor 1st until its smooth and creamy.If you use a blender you will have to add a little liquid such as an egg of 2.
I’m a little confused about the crust the recipe cost for the ingredients to make a crust that yet when you get to the instructions it just tells you to sprinkle the graham cracker crumbs into the cake pan can you clarify this for me thanks love your site
I’ve made this several times. We enjoy the lighter texture of this cheesecake and the flavor is refreshing. Although we like the New York Cheesecake too, this is our first choice. Thanks for sharing this recipe and all your knowledge with us. Next up to try is the banana bread.
Hi Jill. So love all your recipes. Thank you so much for all your hard work. If I used 1 1/2 lbs of ricotta would all the other ingredients increase also. Again, thank you for all you do
I would increase. Jill
Hi can you put your associates link to Amazon silicone bands? I want to buy through you.
Hi Liz, this is very sweet of you, thank you. I have them linked up in the recipe post, so here you go. Grafiti Bands Jill
I crossed toes and fingers on this one, ricotta cheesecakes and I don’t get along. Cream cheese based cheesecakes no problem, but when ricotta sees me coming, it becomes defiant on me. Too boot I’m using an instant pot. I was a little confused on the heavy cream, I didn’t see where to add that so I dumped it into the cheese mixture. Pretty sure that’s what the directions would have called for. And then I got a little nervous putting the pan on the trivet since the bottom of the pan pops out I was afraid is have a mess on my hands. I think the aluminum sling helped there. And I used the papertowl and glad that I did. It looks amazing! Can’t wait to eat it. I’d attach a pic, but I can’t.
How long to cook if making in a 7 inch pan using 1.5 lb of ricotta cheese? Do the rest of the ingredients stay the same? Can’t wsit to try this cake. Looks delicious! Thanks
I have a couple of questions. You wrote: I made this cake with 1.5 pounds of cheese, but some people prefer less cheese, so the recipe is written for one pound of ricotta cheese. If i want the .5 pound more cheese, do I need a different recipe? Or does everything stay the same just more cheese? I also will be using the 8″ fat daddio cheesecake pan that fits into my ppcxl with push bottom, what would the time be on this pan and more cheese? 35 minutes like the 7″ in or different?
Thank you for sharing and explaining.
Hoping to hear back soon
Sammi
What size cross bands to you recommend
Help
Step 2 indicates something is to be whipped – assuming this is the Whip Cream.
At what step is it incorporated into the cheese mixture? Along with the eggs?
Thanks so much for shareing this recipe. I grw up in New Jersey any often got this cheese cake at a local bakery. Have been searching for years for a recipe but didnt know what it was called. Can’t wait to try it!
I’m doubling this recipe today to make two for Easter. Fingers crossed haven’t made a cheesecake yet and a little nervous about the papertowel but feel like it is necessary for moisture. Wish me luck!
Emily, this recipe is more delicate than a regular cheesecake recipe. I suggest starting with a cream cheese cake first. Jill
Hi! I tried this recipe. It cooked up well….and though I haven’t tasted it yet, since it’s cooling, it “looks” good, except for one thing: when I take the paper towel off of the top, once I lift it out of the Instant Pot to set on the cooling rack, the paper towel tears off the very uppermost layer of the crust. Do you think wax paper would be a better idea? When I fill the 7″ springform mold, it comes just about to the top of the pan, and thus, the paper towel/foil covering touches the batter while it’s baking. I could perhaps pour a little less batter in the pan… but just wanted to get your take. The caramel topping I covered the top with doesn’t really disguise the ripped up parts of the top.
Another humble suggestion to an otherwise nicely written recipe: In step 2 of “filling” section, I think you should insert: whip EGG WHITES until soft peaks form,” to be more clear.
Thank you!
Hi Paula~
You can eliminate the cover, if you like.
Jill
Hi! Those Grifiti bands are an ingenious idea. What size do you use?
Hi Carmen~
I use all the sizes, depending on the pan.
Jill
Hi Jill ~ Great recipes! I have a few questions about this one – what is the purpose of the paper towel and the foil? Is it to prevent water from getting on to the cake? I tried this method and the top of the cake got lifted off by the soaked paper towel. Any thoughts on what went wrong? Also, if I wanted to make mini cheesecakes in 4 inch springform pans, what would you recommend for the cooking time? Would you advise against stacking a couple of mini pans together in the pressure cooker? Thank you!
Hi Grace~
Thanks for the compliment. The purpose for covering the cheesecake is to keep water out of the filling. Did you use a six or seven inch pan? You can omit covering the cheesecake next time. For 4 inch babies, I would suggest 20 minutes. Stacking is not a problem.
Jill