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Pressure Cooker Lemon Ricotta Cheesecake {Primal, Low-Carb & Keto}Pressure Cooker Lemon Ricotta Cheesecake {Primal, Low-Carb & Keto}

To say that I’ve been ‘pressure cooker cheesecake obsessed’ just doesn’t do what’s been happening in my kitchen justice. This delicious Pressure Cooker Pressure Cooker Lemon Ricotta Cheesecake is a fun twist on a classic cheesecake, one that you’re sure to love!

It all started with my Pressure Cooker Vanilla Bean Cheesecake that’s nearly blown up my blog several times since I posted it – you’ve all agreed it the best cheesecake you’ve ever tasted – so of course I’m busily creating new variations for you to love too, like this Lemon Ricotta Cheesecake, Strawberry Swirl Cheesecake, Pumpkin Spice Cheesecake and Dreamy Creamy Chocolate Cheesecake, too! (all coming soon)

Pressure Cooker Lemon Ricotta Cheesecake {Primal, Low-Carb & Keto}Pressure Cooker Lemon Ricotta Cheesecake {Primal, Low-Carb & Keto}

Pressure Cooker Lemon Ricotta Cheesecake {Primal, Low-Carb & Keto}

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Servings: 8 servings

Ingredients

  • 8 ounces Cream Cheese (organic, cultured)
  • 6 ounces whole milk ricotta (3/4 cup)
  • 2 large eggs
  • 1 large lemon(s) Juiced & Zested
  • 1 teaspoon Vanilla
  • 1 pinch Sea Salt
  • 1/2 cup Swerve Sweetener
  • 1 Red Raspberry Chia Jam <– Get my recipe

Instructions

  • Combine all ingredients in your blender or food processor and blend until smooth.
  • Lightly grease your spring form pan then fill with your blended mixture. Cover pan tightly with foil.
  • Place 2 cups of water in the bottom of your pressure cooker.
  • Insert your spring form pan on a wire rack or steamer insert.
  • Cook under pressure for 25 minutes (high or standard pressure)
  • Allow to naturally depressurize then remove from the pressure cooker and remove foil. Transfer to a cooling rack for roughly 1 hour. then chill in the refrigerator for at least 1 hour prior to serving.
  • Top with Red Raspberry Chia Jam

Tried this recipe?Mention @HealthStartsinthekitchen or tag #HealthStartsInTheKitchen!