After experimenting for a while, I finally came up with a New York-style ricotta cheesecake that works perfectly in a 6-inch cheesecake pan that fits in an Instant Pot. This recipe is great for a cheesecake that requires fewer ingredients, and a few people can enjoy it over a couple of days. It always tastes better on the second day. We have served it with cherries, raspberries, and strawberries on top, and whipped cream if we’re feeling indulgent.

Ingredients

Crust

18 Oreos*, crushed
2 tablespoons butter, melted

Filling

8 ounces cream cheese, at room temperature
12 ounces ricotta cheese
1 cup sugar
1 tablespoon cornstarch
1 tablespoon vanilla extract
1 tablespoon flour
1 tablespoon sour cream
¼ teaspoon almond & lemon extract (we have a mixture of these two extracts, but you can use either; whatever you’d prefer)
⅛ teaspoon salt
2 eggs

Directions

Coat 7-inch springform pan with cooking spray. Place crushed Oreos in the bottom, mix in melted butter until you have an even thickness of crust (about a ¼-inch) across the bottom.

Optional: Cut parchment paper and place it around the rim, resting on top of the crust. (Helps cheesecake separate easily from the sides of the springform pan.)

Mix cream cheese, sugar and ricotta together. Add all other ingredients. Mix well. Add eggs, one at a time. Mix until just combined (don’t over mix).

Pour cheesecake batter into pan.

Place a metal rack/lifter at the bottom of the Instant Pot. Add 1 ½ cups water. Place the springform pan into the Instant Pot, on top of the rack.

Cook in the Instant Pot on high for 40 minutes. Allow the natural pressure release.

Let cool on a wire rack for an hour, then cover it and place it in the refrigerator to cool.

Serve with fruit topping and whipped cream.

*Note: My parents called me about this post and recipe and commented that an authentic New York-style cheesecake has a graham cracker crust. I haven’t tried this recipe with that crust because I like the Oreo crust. But I’m sure you could change the crust if you’d prefer.