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Thursday, May 7

Mascarpone & ricotta cheesecake with blueberry compote

Graham crackers, crushed
6 ounces
Butter, unsalted, melted
5 tablespoons
Ricotta
1 cup
Mascarpone
1 cup
Crème fraîche
½ cup
Sugar, granulated
½ cup
Eggs
4 large
Lemon, juiced
1
Blueberries
2 ½ cups
Sugar, superfine
2/3 cup
Cornstarch
1 tablespoon
  1. Grease a springform cake pan that will fit into your pressure cooker. 
  2. Take a long piece of foil, and fold to form a long thin strip to be used as a handle for raising and lowering the filled cake pan. 
  3. Mix the crackers and butter; press into the pan. 
  4. Wrap the bottom of the pan with foil to prevent moisture from leaking onto the crust. 
  5. Combine the ricotta, mascarpone, crème fraîche, sugar, eggs, and lemon juice in a mixing bowl. 
  6. With an electric mixer, beat until fluffy and doubled in volume. 
  7. Add 2 cups of water to the pressure cooker; place the trivet on the bottom. 
  8. Set the cake pan on top of the foil strip. 
  9. Pour in the filling and spread evenly. 
  10. Bring the sides of the foil strip together to form a handle, and lower the cake pan into the pressure cooker. 
  11. Lock the lid, and cook at high pressure for 25 minutes, and then let cool naturally. 
  12. In a saucepan, combine the blueberries, sugar, and ½ cup water. 
  13. Bring to a boil over low heat, simmer gently for 1 to 2 minutes, and then strain and return the juice to the pan; set the blueberries aside in a small bowl. 
  14. Whisk the cornstarch into the strained juice, and bring to a boil. 
  15. Reduce the heat, and simmer for 1 minute; pour over the blueberries, and let cool. 
  16. Carefully lift the cheesecake out of the pressure cooker. 
  17. Remove the foil from the bottom of the pan, and let cool slightly on a wire rack. 
  18. Serve chilled with the compote. 
Recipe from The Pressure Cooker Cookbook by Laura Washburn

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