6 graham crackers, crushed (about 100 grams)
2 teaspoons granulated while sugar
2 tablespoons butter, melted
8 ounces whole milk ricotta cheese, room temperature
8 ounces mascarpone, room temperature
1/2 cup granulated white sugar
1 teaspoon all-purpose flour
1 teaspoon vanilla extract
1 teaspoon grated lemon rind (from 1 small lemon)
2 eggs, room temperature
1 egg yolk, room temperature
1/4 cup heavy whipping cream
1 pinch kosher salt
Crème Fraiche Layer
1/2 cup sour cream
2 teaspoons granulated white sugar
1/2 teaspoon vanilla extract
- Prepare all the tools you’ll need. Make an aluminum foil “sling” with about 2 feet of aluminum foils, folded in to thirds, length-wise. Set aside. To prepare the pan, place a parchment round at the bottom of a 7-inch removable bottom pan. Grease the bottom and sides of the pan with butter, and set aside.
- First, make the filling. Add the graham crackers and sugar to the bowl of a food processor, and pulse until small crumbs form. Add melted butter and continue pulsing until the mixture looks like wet sand.
- Pour the mixture in to the bottom of the prepared pan, and press the mixture firmly along the bottom of the pan.
- Place the pan in the freezer for at least 20 minutes, while you make the filling.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the ricotta, mascarpone, sugar, flour, vanilla, and grated lemon rind until smooth.
- One at a time, add the eggs, then the egg yolk. Each egg – and the yolk – should be mixed in just lightly, only until just combined.
- Pour the filling in to the pan.
- Add 1 1/2 cups of water to the bottom of the instant pot, and place a trivet inside (I used the one that came with the Instant Pot).
- Cover the top of the cheesecake pan with a paper towel (it should rest on the top of the pan, not on the cheesecake batter. It’s there to absorb water while the cheesecake cooks). Secure the paper towel in place by covering the pan loosely with aluminum foil.
- Using the aluminum foil sling, lower the cheesecake in to the Instant Pot.
- Lock the lid of the Instant Pot and close the pressure valve. Cook at High Pressure for 33 minutes (38 minutes if you use a 6 inch pan). When the Instant Pot beeps that the cooking time is completed, wait 18 minutes and then release the rest of the pressure.
- While the cheesecake cooks, mix together the crème fraiche layer – the sour cream, sugar, and vanilla. Set aside.
- Open the Instant pot and gently remove the pan. Remove the aluminum foil and paper towel. The center of the cheesecake will be jiggly, but the cake will continue to cook as it cools.
- If the cheesecake is still wet, put it back in to the instant pot for 5 minutes, with a 10 minute natural pressure release time
- Tilt the cheesecake pan and, using a paper towel, dab off any liquid that may have accumulated.
- Place the pan on cooling rack, and while the cheesecake is still hot, spread the crème fraiche on top. Let sit on the counter and cool for at least one hour.
- Lightly cover the cheesecake with foil and place in the fridge overnight. Cheesecake will need 24 hours to set properly.
- When you’re ready to serve, carefully run a knife around the sides of the pan to loosen the cheesecake. Place the pan on top of a wide-brimmed jar to gently remove the side of the pan, and a large slotted spatula to remove it from the parchment paper.
- Slice and serve! (We recommend a bit of mango compote to go with it).
I bought the 7×3 Fat Daddio Cheesecake Pan with Removable Bottom, as recommended by thisoldgal.com, and it worked perfectly