Foodie CookLab
Steamed cheesecake

Steamed cheesecake

@easyclarissa

A creamy and delicate dessert, steamed in the pressure cooker for a unique texture.

Difficulty: Easy
Cooking: 30 min
Preparation: 20 min
Country: Isole Vergini Britanniche

Ingredients

No. of servings
  • Digestive biscuits250 g
  • Melted butter100 g
  • Ricotta400 g
  • Mascarpone200 g
  • Sugar100 g
  • Eggs2 Units
  • Vanilla1 Unit

Preparation

  1. STEP 1 OF 8

    Crush the digestive biscuits until you get a sandy texture.

  2. STEP 2 OF 8

    Mix the crushed biscuits with the melted butter and press the mixture into the bottom of a mold suitable for the pressure cooker.

  3. STEP 3 OF 8

    In a bowl, combine the ricotta, mascarpone, sugar, eggs, and vanilla, mixing until you obtain a smooth mixture.

  4. STEP 4 OF 8

    Pour the cheese mixture over the biscuit base in the mold.

  5. STEP 5 OF 8

    Cover the mold with a sheet of aluminum foil to prevent water from getting in during cooking.

  6. STEP 6 OF 8

    Place the mold in the pressure cooker with a little water at the bottom.

  7. STEP 7 OF 8

    Steam cook for about 30 minutes.

  8. STEP 8 OF 8

    Let it cool completely before removing it from the mold and serving.

Suggestions

  • Pressure cooker

  • Mold suitable for the pressure cooker

General information

Storage instructions

Store in the refrigerator for up to 3 days.

More information

Ideal for those looking for a light dessert that is a little different from the usual.

Origin

Isole Vergini Britanniche

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

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
  • Protein
    6.96g · 8%
  • Carbohydrates
    24.25g · 28%
  • Fat
    24.27g · 64%