Instant Pot Limoncello Ricotta Cheesecake
- 1 hazelnut chocolate bar
- 80 g sugar
- 60 ml lemon juice
- 2 tbsp butter unsalted
- 2 tbsp grated lemon zest
- 225 g cream cheese
- 1 tbsp vanilla extract
- 125 g biscotti
- 2 eggs
- 170 g ricotta cheese
Adjust the trivet in an instant pot and add 2 cups of water.
Take a jar and rub softened butter around the edges.
Crush the biscotti well and add melted butter in it, blend them well.
Put the biscotti mixture in the jar and press, refrigerate until it becomes solid.
Mix cream cheese, ricotta and butter in a mixing bowl.
Now one by one add lemon juice, lemon zest and vanilla extract.
Now add the beaten eggs and make a consistent batter.
Pour the batter over the biscotti crumb, tightly cover it with foil and place it on trivet.
Cook on manual “High” for 15-20 minutes, release the pressure naturally.
Garnish with peeled chocolate hazelnut and cool before serving.
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