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Limoncello Mascarpone Cheesecake with a Lemon Oreo crust by Rich Lum
Rich Lum
www.facebook.com/groups/2458918657696347/
Cooked in a 6 qt IP on HP
Use Room Temperature  (RT) ingredients
See notes for IP Limoncello recipe and freezing instructions
Ingredients
  • For the CRUST
  • 16 Lemon Oreo cookies.. 15 for the crust 1 for the cook.. use the cookie and filling
  •  
  • For the BATTER.....use Room Temperature (RT) Ingredients
  • 2 blocks of full fat Cream Cheese 8 oz each (RT)
  • 4 ounces Mascarpone (RT)
  • Zest of 1 lemon
  • ½ cup white sugar
  • 2 Tablespoons AP Flour
  • 2 teaspoons Vanilla Extract
  • ¾ cup  *Limoncello (RT)
  • 2 whole eggs (RT)
  • 1  egg yolk (RT)
  • 3 to 4 drops of Yellow food color gel (Optional)
Steps
  1. For the CRUST
  2. Grease the bottom plate and sides of a 7x3” Push Pan
  3. Place a parchment round on the bottom...grease it
  4. Break up the Oreos and put them in a food processor..use the cookie and filling
  5. Process until it looks like course sand
  6. Pour abut half the crumbs into your pan
  7. Press them about 2” up the sides
  8. Pour in the remaining crumbs and press them evenly across the bottom
  9. Place the pan in the freezer while you make the batter
  10. For the BATTER
  11. Put the Cream Cheese, Mascarpone, Sugar, Vanilla, Lemon Zest and Flour into a bowl
  12. Mix together using an electric hand mixer. Mix well...scrape down the sides and mix again.
  13. Pour in the Limoncello
  14. Begin mixing on LOW SPEED then increase the speed until well mixed
  15. Add the whole eggs one at a time. Barely beat in each egg
  16. Add the egg yolk and barely beat it in
  17. Shake, tap and bang the bowl on your counter to release the air bubbles. Break them up with a toothpick. Do this a few times....it’ll be worth the effort
  18. OPITIONAL.....
  19. Scoop out 1 cup of batter and place it in a small bowl. Add the yellow food color gel and mixture well..set aside
  20. Remove the crust from the freezer and gently pour in the batter.
  21. OPTIONAL.. Pour the yellow batter into a zip bag a cut a small opening in the corner. Gently pipe the batter over the top of the white batter . Cover the entire cake. Smooth the yellow batter with the back of a spoon
  22. Cover the pan with a paper towel. Use a rubber band to hold it on ( I use the rubber bands you find on produce )
  23. Add 1 cup of water and your trivet  to your pot.
  24. Lower your Cheesecake into the pot using a foil or silicon sling.
  25. Tuck the handles on the side of the pan.
  26. Close and seal your lid.
  27. Set your pot to Manual or Pressure Cook for 35 minutes
  28. Allow a 15 minute NPR..Natural Pressure Release
  29. Carefully remove the pan and set it onto a cooling rack. Leave it on the counter for an hour.
  30. Cover the cheesecake pan  with foil or place it in an inverted Rubbermaid container and place it in the fridge overnight.
  31. The next day remove the cheesecake from the pan. Slice and serve or **slice and freeze or store it whole in the inverted Rubbermaid container
Notes
 

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