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Classic Oatmeal-in-a bowl
Limoncello Ricotta Cheesecake-in-a-Jar
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Delicious Ricotta Cheesecake already in individual servings for you and your guests! This recipe works for two pints (1/2 litre) jars, four half-pint (1/4 litre) jars or one 7 inch heatproof dish
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
4 servings
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Ingredients
- 4 ounces Biscotti (in Italy, this type of cookies are called Cantucci)
- 2 tablespoons unsalted butter half melted, half softened
- 2 tablespoons lemon zest grated
- 6 ounces Ricotta drained, room temperature (you can make your own if you like)
- 8 ounces cream cheese room temperature
- 1/3 cup sugar
- 1/4 cup Limoncello Liqueur or lemon juice
- 1 tablespoon vanilla extract or one envelope of Vanillin
- 2 Large eggs room temperature, beaten
- 1 Hazelnut Chocolate Bar
Ingredients
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Instructions
- Begin your recipe about an hour before you think you mean to by pulling the eggs, ricotta, cream cheese out of the refrigerator to get them to room temperature.
- Prepare the pressure cooker by adding two cups of water, and the steamer basket insert set aside.
- Then, grab a square of softened butter and rub it around the bottom and edges of your jar(s) or heatproof dish, set aside.
- In a small pan melt the butter. In the food chopper, pulverize the biscotti, pour in the melted butter and blend again one last time to incorporate.
- Press the crumbs with the back of your fingers or a spoon to the bottom of the jar, pan or form into a layer no thicker than
1/4 inch . - Place the jar in the refrigerator to solidify the crust while you move on to the next steps.
- In a mixing bowl with a hand blender, or with a fork stirring vigorously, break-up and mix the ricotta. Add the cream cheese and sugar. A little at a time, add the limoncello, vanilla, and lemon zest. When everything is mixed together, add the beaten eggs. The result will be the consistency of a very runny pancake batter.
- Take the jar out of the refrigerator, and delicately pour the cheese mixture over the crust in- a soup ladle a soup ladle will reduce spillage.
- Cover the jar tightly with tin foil and lower it into the pressure cooker.
- Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 15-20 minutes at high pressure.
- When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, when cooking time is up count 10 minutes of natural open time. Then, release the rest of the pressure using the valve.
- Delicately remove the jars from the pressure cooker and place on a cooling rack, trivet, or other raised platform that will allow the air to circulate around the jar.
- Remove the tinfoil and let it cool this way for about an hour. Then, place in the fridge and let it chill thoroughly for at least 4 hours before serving.
- Attack a chocolate bar with the vegetable peeler to make hazelnut chocolate "splinters."
- Wipe the condensation off the jars and sprinkle splinters before serving.
Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
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I just made this recipe and it turned out AMAZING!! Absolutely delicious and a winner for the holidays!
I made this in a 6 inch springform pan – 25 minutes was not enough and it was very soupy in the middle so i did it for another 25 min and it was cooked through – flavor was delish!
You stay 6 inch springform pan and lemon juice rather than the liquor. Crust was flavorful and cooking time was about 22 minutes. The chocolate bar topping was not really necessary. Will make again.
I’m glad I searched for this recipe online, because the way it is written in the book is amazingly confusing! (No indication is given for the size of the jar(s), or how the cheesecake should be cooled when it is done.)
Also, just a suggestion – someone needs to seriously edit the recipes throughout the recipe book and the online recipes. The spelling errors and typos add to the confusion of using the machine.
I have made it twice. The first time I made it just as it states. I wasn’t really a fan of the zest. This time I left it out and added lemon curd to the top instead of the chocolate. It was amazing. I made this in individual ramkins; I suggest cutting the recipe in half if you use them.