Pressure Cooked Ricotta Cheesecake

• 13 cup granola
• 15 ounces ricotta cheese
• 1 cup sugar
• 4 large eggs lightly beaten
• 1/4 cup sour cream
• 2 tablespoons flour, all-purpose
• 1 tablespoon lemon zest grated
• 1/2 cup golden raisins

1. Cut a piece of aluminum foil 2 feet long by 1 foot wide and double it twice len gthwise to create a strip for lifting the hot pan from the cooker.
2. Set aside.
3. Cover the exterior bottom and sides of a 7 inch springform pan with 1 large sheet o f aluminum foil so that no water can seep in.
4. Liberally butter the pan and dis tribute the granola, tilting and shaking the pan to coat the bottom and sides.
5. Set aside.
6. In a food processor, blend the ricotta, crfeam cheese, and sugar until smooth, about 15 seconds.
7. Add the eggs, sour cream, flour, and lemon zest, and process for 5 seconds.
8. Scrape down the bowl and process for another 5 seconds.
9. Stir in the raisins.
10. Pour into the prepared pan.
11. Set a trivet or rack on the bottom of the cooker.
12. Pour in 2 1/2 cups of water.
13. Center the pan on the foil strip and gently lower it into the cooker.
14. Loosely fold the ends of the foil strip over the top of the dish.
15. Lock the lid in place and over high heat bring to high pressure.
16. Adjust the he at to maintain high pressure, and cook for 20 minutes.
17. Turn off the heat and l et the pressure drop naturally, about 10 to 15 minutes.

granola, ricotta cheese, sugar, eggs, sour cream, flour, lemon zest, golden raisins

Taken from recipeland.com/recipe/v/pressure-cooked-ricotta-cheesec-46709 (may not work)