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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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Lemon Cheesecake Wrapped In Filo Dough
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This is a delightful pressure cooker lemon cheesecake that my family and neighbors absolutely LOVE. I hope you'll love it, too. 30 minutes 8 Ingredients 1 1/2 Pound container ricotta cheese drained for at least 24 hours 1 Cup sugar 3 Tbsp. all purpose flour 4 Eggs The zest of two lemons The juice of two lemons 1 Tsp. Vanilla 1/4 Tsp. kosher salt or sea salt 1 Package of Filo Dough thawed to room temperature and covered with a damp towel. 1 Stick of unsalted butter, melted. 1 hand-full of Demerara topping sugar, set aside. Directions 1. In a food processor, combine all ingredients except for the melted butter and Demerara sugar, and mix until verything is combined and the mixture is smooth and creamy. 2. Generously butter the Wolfgang Puck Dessert Maker Insert and place a buttered round of parchment paper in the base of the insert. 3. With the melted butter, use a pastry brush to butter and layer each sheet of filo dough in the pan so half of the sheet of dough covers the bottom of the pan and half of the sheet hangs over the pan. Do this all the way around the pan so the bottom and sides are completely covered and your pan looks like it has flower petals all around the outside of it. 4. As soon as your Dessert Maker Insert pan is covered with buttered filo dough sheets, pour your cheesecake mixture into the pan. 5. Wrap and butter each of the overhanging filo dough leaves onto the top of the cheesecake mixture. 6. After you've enclosed the cheesecake mixture with buttered filo dough, sprinkle the top of the wrapped cheesecake with a hand full of Demerara sugar. 7. Now, just follow Wolfgang Puck's instructions for the Dessert Maker Insert. as follows: Top Dessert Maker Insert with a paper towel, and place lid on the insert. 8. Pour 2 cups of water in the pressure cooker removable pot. Place the rack in the pressure cooker. Place the covered insert on the rack. 9. Lock pressure cooker lid in place. Select Soup function, and wet timer for 30 minutes. 10. When cooking cycle is complete, let pressure release naturally. When cooking cycle is complete and all pressure is released, open lid. 11. Remove cheesecake from pressure cooker. When the cheesecake is cooled to room temperature, keep covered and refrigerate for at least 3 hours before serving. 12. To serve, invert cheesecake onto a platter and peel off the parchment paper. Enjoy!
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