Crush the digestive biscuits until you achieve a sandy consistency.
Mix the crushed biscuits with the melted butter and press the mixture onto the bottom of a mold suitable for a pressure cooker.
In a bowl, combine the ricotta, mascarpone, sugar, eggs, and vanilla, stirring until you get a smooth mixture.
Pour the cheese mixture over the biscuit base in the mold.
Cover the mold with a sheet of aluminum foil to prevent water from entering during cooking.
Place the mold in the pressure cooker with a little water at the bottom.
Steam for about 30 minutes.
Allow to cool completely before removing from the mold and serving.
Pressure cooker
Mold suitable for a pressure cooker
Store in the refrigerator for up to 3 days.
Ideal for those looking for a light and different dessert.
Virgin Islands, British
| Energy (kcal) | 339.41 |
| Carbohydrates (g) | 24.25 |
| of which Sugars (g) | 14 |
| Fat (g) | 24.27 |
| of which Saturates (g) | 13.47 |
| Protein (g) | 6.96 |
| Fiber (g) | 0.81 |
| Sale (g) | 0.18 |
