Lemon Cheesecake
1. In a small saucepan, melt butter and sugar,
stir until well mixed. Add graham cracker
crumbs. Press into the bottom of a well greased
7-inch springform pan.
2. Combine ricotta cheese, softened cream
cheese and sugar with an electric mixer until
well blended. Add eggs, one at a time, until well
blended.
3. Add yogurt, flour and lemon rind, mix until
smooth. Stir in raisins or currants.
4. Pour mixture into prepared springform pan.
Cover the pan with a greased piece of foil, tightly
fitting it around the edges so no moisture can
get in.
5. Cut a piece of foil 2 feet by 1 foot and double
it twice lengthwise to create a strip for moving
the pan in and out of the pressure cooker.
6. In a 5-quart or larger pressure cooker, add
water and insert trivet. Lower pan in place with
foil strip.
7. Close lid and bring pressure to second red
ring over high heat. Adjust heat to stabilize
pressure at second red ring. Cook for 30
minutes.
8. Remove from heat and use Natural Release
Method, see page 10.
9. Remove pan, uncover and let cool. After
cheesecake cools, run a knife around the edge
of the pan and unlatch pan. Refrigerate 3 to 6
hours before serving.
Makes 6 to 8 servings
Approximate Nutritional Analysis Per Serving:
368 calories / 11g protein / 45g carbohydrates / 17g fat
1g dietary fiber / 154mg cholesterol / 204mg sodium
2 tablespoons butter
2 tablespoons sugar
1
/2cup graham
cracker crumbs
1 container (15
ounces) ricotta
cheese
3 ounces cream
cheese, softened
1 cup sugar
4 eggs
1
/4cup lemon yogurt
2 tablespoons flour
1 tablespoon grated
lemon rind
1
/2cup raisins or
currants
1 cup water
80
