Pressure Cooked Ricotta Cheesecake

Ingredients

some room on top
14 springform
3/8 granola
425 ml crtn milk ricotta cheese
85 ml pkg cream cheese
200 gr sugar
4 eggs
60 ml sour cream
16 gr all purpose flour
6 gr lemon rind
85 gr golden raisins
1 slice choices raspberries fruit shaved chocolate anise seed
8 packages this cheesecake may seem
8 one that fits comfortable your pressure cooker with about an to spare between the
2 feet long by
1 slice foot wide
7 springform with
1 package sheet o aluminum foil so that no water seep in
600 ml water
1 before
3 months
1 authors note when you remove the aluminum foil cover after steaming

Instructions

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 ov ernight chilling -an appealing alternative. To appreciate the subtle lemony flavor, serve plain. For a more colorful version, garnish the top with raspber ries or sliced fresh fruit, or a sprinkling of shaved chocolate or anise seeds.