Crush the digestive biscuits until you get a sandy texture.
Mix the crushed biscuits with the melted butter and press the mixture into the bottom of a mold suitable for the pressure cooker.
In a bowl, combine the ricotta, mascarpone, sugar, eggs, and vanilla, mixing until you obtain a smooth mixture.
Pour the cheese mixture over the biscuit base in the mold.
Cover the mold with a sheet of aluminum foil to prevent water from getting in during cooking.
Place the mold in the pressure cooker with a little water at the bottom.
Steam cook for about 30 minutes.
Let it cool completely before removing it from the mold and serving.
Pressure cooker
Mold suitable for the pressure cooker
Store in the refrigerator for up to 3 days.
Ideal for those looking for a light dessert that is a little different from the usual.
Isole Vergini Britanniche
| Energy (kcal) | 339.41 |
| Carbohydrates (g) | 24.25 |
| of which sugars (g) | 14 |
| Fat (g) | 24.27 |
| of which saturates (g) | 13.47 |
| Protein (g) | 6.96 |
| Fibre (g) | 0.81 |
| Salt (g) | 0.18 |
