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Title: Festive Italian Cheesecake
Categories: Dessert Pressure
Yield: 6 Servings
| PRESSURE COOKER COOKBOOK | ||
| 1 | pk | 3-oz. almond paste; crumbled |
| 15 | oz | Ricotta cheese; at room temp |
| 2 | pk | 4-oz. Mascarpone cheese; softened |
| 1/2 | ts | Lemon zest; grated |
| 2 | lg | Eggs; at room temp |
| 1 | c | Powdered sugar; sifted |
| 1/4 | ts | Ground nutmeg |
| 1 | ts | Almond extract |
| 1/3 | c | Candied fruit; chopped |
| 1/2 | c | Semisweet chocolate chips |
| 1 | c | -Water |
| DOUBLE ALMOND CRUST | ||
| 1 | c | Almonds; ground, toasted |
| 1 | pk | 3-oz. almond paste; crumbled |
| 2 | tb | Sugar |
| 1 | tb | Butter; softened |
Crust - combine ingredients in small bowl. Mix thoroughly. Press crumbs evenly into a 7" springform pan, covering bottom and 1" of sides. Set aside.
Using an electric mixer, beat almond paste, cheeses, and lemon zest together 1 minute. Beat in eggs, one at a time. Add sugar, nutmeg, and almond extract. Mix thoroughly. Carefully fold in fruit and chocolate chips. Pour batter into crust. Place 2 layers of paper towels over top of pan, top with foil, and crimp along edge of pan to seal. Pour water into pressure cooker. Insert steam basket. Place pan in basket. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 25 mins. Release pressure accdg. to manufacturer's directions. Remove lid. Carefully remove pan and place on wire rack. Refrigerate overnight or at least 4 hrs. Makes 6 to 8 servings.
Author - Toula Patsalis
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