*  Exported from  MasterCook  *

                    Pressure Cooked Ricotta Cheesecake

Recipe By     : Cooking Under Pressure, copyright 1989
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Butter -- to grease
                        - 7" springform pan
     1/3  c             Granola
  15      oz            Ricotta cheese
   3      oz            Pkg cream cheese
   1      c             Sugar
   4      lg            Eggs -- lightly beaten
     1/4  c             Sour cream or plain yogurt
   2      tb            All-purpose flour
   1      tb            Lemon rind -- grated
     1/2  c             Golden raisins
                        Garnish choices:
                        Raspberries
                        Fresh fruit -- sliced
                        Shaved chocolate
                        Anise seed

This cheesecake may seem small, but it is quite rich and can easily
serve 8. Most of the raisins sink to the bottom, but no one seems to
mind.

Author's note: Use a 7" springform pan, or an 8" one that fits
comfortably into your pressure cooker with about an inch to spare
between the pan and the sides of the cooker. Have the ingredients at
room temperature before you begin.

Cut a piece of aluminum foil 2x1' and double it twice lengthwise to
create a strip for lifting the hot pan from the cooker. Set aside.

Cover the exterior bottom and sides of a 7" springform pan with
1 large sheet of aluminum foil so that no water can seep in.
Liberally butter the pan and distribute the granola, tilting and
shaking the pan to coat the bottom and sides. Set aside.

In a food processor, blend the ricotta, cream cheese, and sugar
until smooth, about 15 seconds. Add the eggs, sour cream, flour, and
lemon zest, and process for 5 seconds. Scrape down the bowl and
process for another 5 seconds. Stir in the raisins. Pour into the
prepared pan. Cover with buttered aluminum foil so that the foil
fits tightly around the sides, but allows some room on top for the
cheesecake to expand.

Set a trivet or rack on the bottom of the cooker. Pour in 2-1/2 cups
of water. Center the pan on the foil strip and gently lower it into
the cooker. Loosely fold the ends of the foil strip over the top of
the dish.

Lock the lid in place and over high heat bring to high pressure. 
Adjust the heat to maintain high pressure, and cook for 20 minutes. 
Turn off the heat and let the pressure drop naturally, about 10 to
15 minutes. Remove the lid, tilting it away from you to allow any
excess steam to escape.

Let the cheesecake cool for a few minutes before removing it from the
cooker with the aid of the foil strip. Set on a cooling rack, remove
the foil, and let cool to room temperature. If not serving the same
day, refrigerate or freeze until needed.

Before serving, release and remove the sides of the springform pan. 
Serve from the base of the springform pan, garnish as deisred.

Storage:

Store in the refrigerator for up to 3 days and in the freezer for
3 months. It does beautifully either way. Add toppings just before
serving.

Note:

When you remove the aluminum foil cover after steaming, there may be
a small puddle of water on the top of the cheesecake. Just sop it up
gently with a paper towel. If the cake is not quite set in the
center, it will firm up upon cooling.

Serving suggestions:

Serve this light and delicious cake at room temperature, a few hours
after you make it. It firms up and becomes somewhat denser with
overnight chilling -- an appealing alternative. 

To appreciate the subtle lemony flavor, serve plain. For a more
colorful version, garnish the top with raspberries, sliced fresh
fruit, a sprinkling of shaved chocolate, or anise seeds.

Yield: 8 Servings


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