Oh. My. Word. After being back on strict no sugar for Lent, this was absolutely wonderful for Easter.
One of the first things you do when you get an Instant Pot is join all the Facebook groups right? Well, that’s what I did. And one of the most repeated recipes I saw over the past year was cheesecake. It was time to try it.
This was the recipe I followed.
What inspired me for this specific recipe was that I also made my own ricotta cheese, who knew that was even a thing? And lemon curd.
Before comes the cheesecake, must come the ricotta cheese.
I used limes for the acid; although the recipe suggests limes, lemons or vinegar.
And no, this wasn’t from tequila shots. 😂
It only has to strain through the cheesecloth for 3 minutes.
And before you know it, the milk and limes have been transformed into ricotta cheese.
I then began measuring everything out for the cheesecake…. Houston, we have a problem. The recipe calls for 1 lb of ricotta cheese and I only ended up with about 12 ounces. So I halved my cheesecake recipe. Wipe away the tears. And since I halved it, I used mason jars. Super cute.
Now, onto the lemon curd. I really didn’t know what to expect. I don’t think I’ve ever even eaten it before. But, how can you go wrong with butter, sugar and lemon?
Again, I was surprised at how simple this was. Too simple. I can’t make this often cause I won’t be able to stay out of it. 😉
And the final product!