Jennadene’s an active participant on our Facebook page, mother of 5 sons and lives in a country town on the River Murray in South Australia. She tells us that her favorite subjects in school were…

… biology and home economics – she failed in Math, English, science, French and even photography (though I strongly disagree, look at the great photo, she sent)! Cookbooks taught her to read, write, and do math and they also gave her an eye for beauty.

Reader Recipe: Jennadene’s Pressure Cooker “Baked” Orange and Date Ricotta Cake
2 lbs or 1kg of Ricotta
4 free range eggs
1/4 cup of white (castor) sugar
1/4 cup of organic honey
1 cup of dates soaked for 20 minutes and then chopped finely
Zest of 1/2 an orange and juice
1/4 tsp of vanilla extract or vanilla bean. Beat ricotta until smooth and in a separate bowl/food processor beat eggs and sugar for 3 minutes then combine with ricotta. Warm honey and whisk in with orange juice, vanilla and zest then whisk into cheese mixture followed with the chopped dates. Combine well for at least a few minutes to distribute dates and create a smooth batter and pour into a buttered pan or a heatproof dish suitable for pressure cooking. Cover with foil and make a foil lifter 3 fold and long enough to go under and up the sides of you cake pan/dish . Place a trivet at the bottom of your pressure cooker (I used egg rings) and add water( approx 2 cups) place the foil lifter under your pan lower into pressure cooker pan folding the foil handles inwards and seal lid.Close the lid and set the valve to pressure cooking position.
Electric pressure cookers and stove top pressure cookers: Cook for 20 minutes at high pressure.

When time is up, wait a minute or two and then open the pressure cooker with the Normal release – release pressure through the valve.

Serve dusted with icing sugar or sweetened cocoa powder, warm or well chilled.

Recipe and Photo Credits: Jen Smith

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  1. OMG! THIS IS TO TRY FOR! Running out to get ricotta right now.


  2. Hi – I have a question – what would “high” be in pounds of pressure? Thanks!

  3. Hi Deborah,

    High is anywhere between 12-15 pounds of pressure. You can see the chart on the top of the Pressure Cooker Timing Chart for a definition of High & Low pressures!



  4. I recently purchased an Instant Pot & I
    am new to pressure cooking.
    In this recipe it states “When the cooker reaches pressure, lower the heat to the minimum needed to maintain pressure.” How does this translate to an electric pressure cooker like the Instant Pot?
    I’d love to try this recipe! Thank you.

    1. Kathy, I have updated the recipe instructions. Just pressure cook at High pressure for 20 minutes. : )



  5. Hi,

    I have just cooked this recipe and the cake came out completely raw :(
    Any suggestions ? Im using the BREVILLE Fast Slow Pro electric pressure cooker, I’ve set it to high for 20 min.



    1. Ciao Andrea, what kind of container did you use? how much water did you put in the base?


  6. Hi,

    I after leaving the above comment few min ago i have desperately started to look for answers on your website and i have found a video in which you explain that we should never cover a cheesecake with foil.

    Ok, then if i may respectfully ask , why would you post the recipe above saying to cover the cake with foil ? I understand that this recipe belongs to a lady fron South Australia but nonetheless the instructions goes against your advice.

    Im sorry, but it’s very upsetting for someone who bought all of your books and this is the first recipe i try from your website and have all of my efforts fail.

    Plese dont post something you dont believe in.

    1. Andrea, I’m sorry to hear you had a disappointing experience but I honestly think that this was due to user error. It’s very ambitious to make a cake as the first pressure cooker recipe – and many things can go wrong, as you just discovered.

      That’s why the first recipe in my pressure cooking school, and the one I recommend everyone begin with, is mashed potatoes – and why the dessert lesson is the 7th lesson. It is important to understand how your pressure cooker works with a water test and a few easy things before delving into using accessories and custard-based recipes.

      If this sounds like sensible advice, I invite you to join me for the pressure cooking school to re-start your adventure into pressure cookery here:



  7. I followed the recipe exactly but after 20 minutes, high pressure it wasn’t completely cooked but was very wet. I put it back for another 15 minutes and only slightly better. What could have caused this to be so under cooked? I even went so far as to put it in the oven for 25 more minutes and it only got slightly firmer.
    I have to agree with Andrea, the recipe clearly says “Cover with foil”. It’s not “user error” when the recipe is incorrectly written or edited.
    I have been using the pressure cooker for over 2 years making everything from breakfast, dinners, breads, side dishes, desserts, and everything in between with high success so I’m not exactly a rookie.
    It tastes great but very disappointed with the outcome.

  8. Why isn’t the size of the pan listed? Did I miss something?

    I also think that the issue of conflicting instructions should be addressed. The “Do’s and Don’t” for cheesecakes state not to cover them, but the recipe says the opposite. I can see why it causes some confusion–especially when there’s a problem with the results.

  9. I wish I had read the comments because I made this and it came out almost completely raw. The outer inch seems to have cooked but inside that perimeter is as raw as when I poured it in the pan.

    It was a very simple recipe and I know I followed it exactly. I have a really good cheesecake recipe I can reference and I bet I can save this Ricotta Cake but it sure is a pain in the butt!!

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