Pressure Cooked Ricotta Cheesecake

Ingredients

some room on top
14 springform
3/8 granola
15 oz crtn milk ricotta cheese
3 oz pkg cream cheese
1 cup sugar
4 eggs
1/4 cup sour cream
2 tablespoons all purpose flour
1 tablespoon lemon rind
1/2 cup 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
2 1/2 cups 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.