One can decide to make a dessert for guests when one makes a ricotta lemon cheesecake, or one can make it even if there are no guests. A ricotta lemon cheesecake can be made using a pressure cooker. To make this cake, one will require a cheesecake pan where one can put the batter for the cake. A steamer rack is necessary for making this cake in the pressure cooker, and the purpose is to elevate the cheesecake out of the water. One will also need to cover the cheesecake pan after one has placed it on the steamer rack and one can use silicone lids or foil. To get enough lemon zest out of a lemon, one will need to get a lemon zester.
To make a ricotta lemon cheesecake, one needs to have 8 oz cream cheese, zest of 1 lemon, lemon juice from one lemon, 2 eggs, ? cup Truvia, ? cup Ricotta cheese, and teaspoon lemon extract. For the topping, one will require to have 2 tablespoons of sour cream and 1 teaspoon of Truvia. After gathering all ingredients, one should mix them but one should leave out the eggs first.
After a smooth mix of the ingredients, one should check the sweetness to see whether it is to one’s liking. Eggs can now be added, and one should make sure that the mixing speed is low until the eggs are mixed in well. To avoid a cracked crust, it is better to avoid over mixing after one adds the eggs. Using a silicone lid or foil to cover the batter that one will put into the cheesecake pan will ensure that it will cook well.
One will need to place two cups of water in a pressure cooker and also place the steamer rack which will hold the cheese cake pan. The cooking time for using the pressure cooker is 30 minutes, and one should use high-pressure. Pressure will be released naturally during the cooking process if one does not interfere with the pressure cooker. The next step is to prepare the topping which is done by mixing sour cream and Truvia. This will be spread on the warm cake. One will need to refrigerate the ricotta lemon cheesecake for six to eight hours.
One should have a creamy and thick cheesecake, and this tastes good in hot seasons such as summer. The serving for the ricotta lemon cheesecake is for around six people. Instead of having the cheesecake alone, one can choose to have it with a drink that they prefer. The best thing about this ricotta lemon cheesecake is that it is a low carb dessert that one can enjoy.