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Instant Pot Limoncello Ricotta Cheesecake
Course
Dessert
Cuisine
American
Keyword
biscotti, cream cheese, hazelnut chocolate, Limoncello Ricotta Cheesecake
Prep Time
5
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
Calories
358
kcal
Author
Corrie
Ingredients
1
hazelnut chocolate bar
80
g
sugar
60
ml
lemon juice
2
tablespoon
butter
unsalted
2
tablespoon
grated lemon zest
225
g
cream cheese
1
tablespoon
vanilla extract
125
g
biscotti
2
eggs
170
g
ricotta cheese
Instructions
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.
Nutrition
Calories:
358
kcal
|
Carbohydrates:
32
g
|
Protein:
10
g
|
Fat:
21
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
132
mg
|
Sodium:
240
mg
|
Potassium:
122
mg
|
Fiber:
1
g
|
Sugar:
23
g
|
Vitamin A:
822
IU
|
Vitamin C:
4
mg
|
Calcium:
110
mg
|
Iron:
1
mg