I wanted to come up with an unusual cheesecake recipe for you to try but when I did an internet search I found out that Giada De Laurentiis already came up with a Limoncello Cheesecake, and the trendiest restaurants right now are serving cheesecake in a jar. Great minds think alike, but not always together, and in a pressure cooker so I bring you the best of all worlds! Italian American ingenuity, modern presentation and a cutting edge cooking method!
Although making cheesecake is relatively easy, I listed this recipe as Advanced because you need so many pieces of equipment to get it done. As is my way, I have noted suitable substitute for almost all of the equipment – for example, if you use lots of elbow grease you do not need a hand mixer!
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||steamer basket, heat-proof dish(es)||15 min.||High(2)||Natural|
- 4 oz (125g) Biscotti (in Italy, this type of cookies are called Cantucci)
- 2 tablespoons (30g) unsalted Butter, half melted, half softened
- 2 tablespoons Lemon Zest, grated
- 6 oz (170g) Ricotta, drained, room temperature (you can
- make your own
- , if you like)
- 8 oz (225g) Cream Cheese, room temperature
- ⅓ cup (80g) Sugar
- ¼ cup (60ml) Limoncello Liqueur (or lemon juice)
- 1 tablespoon Vanilla extract or one envelope of Vanillin
- 2 Large Eggs, room temperature, beaten
- 1 Hazelnut Chocolate Bar
- 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 ¼" inch or ½ cm.
- 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.