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Prepare the ingredients.
In a mixing bowl, combine crumbs, butter, lemon zest and pine nuts and press down into the baking tin.
Combine the sugar, cornflour, egg and ricotta. Pour over the shortbread base.
Heat the lemon juice then add the drained gelatine leaf. Stir and pour into a glass and keep at room temperature.
Pour 200 ml water into the pan. Put the steaming basket in and then the baking tin covered with foil.
Pressure cooking time: 40 minutes
Let cheesecake cool down completely. Pour over lemon juice and gelatine mixture. Chill overnight before removing from the tin.