How to make Lemon Ricotta Cheesecake
5. In the inner liner of your IP, place two cups of water, and a trivet. Place the foil-covered pot on the trivet.
6. Cook on High Pressure for 30 minutes, and allow it to release pressure naturally.
7. Mix the sour cream and Truvia and spread on the warm cake.
8. Refrigerate for 6-8 hours.