Instant Pot New York Cheesecake #17

This is the second cheesecake recipe I tried in my Instant Pot.  The first recipe called for wrapping the pan in foil.  The cheesecake was very mushy and soft - i.e., not done in the middle.  We ate it anyway but it wasn't nearly as good as this recipe from Pressurecookrecipes.com blog.  There are a ton of suggestions on the website of how to make the cheesecake come out better.  My suggestion is to take the eggs, cream cheese and sour cream out of the refrigerator and let them come to room temperature.  I did my best to get all the air "bubbles" out of the batter.  It was a beautiful and tasty cheese cake when all was said and done!

Instant Pot New York Cheesecake #17

Ingredients

Crust:

10 graham crackers (120 g), finely ground (I used the graham cracker crumbs you can buy already ground - 1 cup)

Pinch of sea salt

3-4 Tbs unsalted butter, melted

2 tsps or 1-1/2 Tbs brown sugar (can substitute baking Truvia brown sugar or coconut sugar)

Optional: 1/4 cup (32g) all purpose flour

Cheesecake Batter (7 inches x 3 inches):

16 oz (454g) Philadelphia cream cheese, room temperature

2 large eggs, room temperature

2/3 cup white sugar (I substituted baking Truvia/Swerve)

1/2 cup sour cream, room temperature (I used plain yogurt)

2 Tbs (16g) cornstarch

2 tsps (10 ml) vanilla extract

2 pinches of sea salt

Instructions:

Please check the critical tips on pressurecookrecipes.com before starting

Place 16 oz cream cheese, 2 large eggs, 1/2 cup sour cream on counter to reach room temperature. Then melt the 3-4 Tbs butter.

Finely grind the graham crackers in a food processor or place the graham crackers in a Ziplock bag and roll them with a rolling pin.

In a small mixing bowl, mix the finely ground graham crackers, sea salt, brown suigar together with a fork.

Mix 1/4 cup all-purpose flour

Mix in 3-4 Tbs unsalted butter ntil the mixture sticks together

Line pan with parchment paper (I did this and also coated the paper with Pam baking spray)

Pour the graham cracker crumb mixture into the pan, gently press down the crumbs with a ramekin or mason jar to form an even layer.  You can also use a spoon for the edges.

Place cheesecake pan in freezer while you make the cheesecake batter (I did this)

Place crust in a 325 degree oven for 15 minutes (I did this and got a great crust)

Make Dense Cheesecake Batter:

Mix 2 Tbs cornstarch, 2 pinches of sea salt and 2/3 cup of white sugar (or baking Truvia) together in a small mixing bowl

In a medium bowl, briefly break up the cream cheese by beating it for 10 seconds with a hand mixer using low speed (I used my stand mixer with the paddle attachment)

Add in half the sugar mixture and beat until just incorporated using low speed (roughly 20-30 seconds).  Scrape down the sides of the bowl and mixer with a silicone spatula every time a new ingredient is added.  Add remianing sugar mixture and beat until just incorporated using low speed (roughly 20-30 seconds).

Add sour cream and vanilla extract to the cream cheese mixture.  Beat until just incorporated using low speed (20-30 seconds).

Blend in the two eggs using low speed, one at a  time (I beat the eggs before I incorporated into batter).  Mix until just incorporated (approximately 15-20 minutes with hand mixer or less if using stand mixer).  Try not to overmix on this step.  Scrape down the sides and hand mixer with a silicone spatula and fold a few times to make sure all ingredients are fully incorporated.

Pour cream cheese batter into cheesecake pan.

Tap cheesecake pan again the counter to release air bubbles to surface.  Burst the bubbles with a toothpick or fork.  Tap until you are satisfied.  Ensure that the surface is clear of air bubbles or fork marks.

Pressure Cook Cheesecake: 

Pour 1 cup of cold water into pressure cooker.  Place cheesecake pan on top of a steamer rack (trivet) so it isn't touching the water.  Close lid and pressure cook on High Pressure for 26 minutes.  Do a full natural release at approximately 7 minutes.  Open lid gradually.  Absorb any condensation on the surface by lightly tapping it with a soft paper towel.

Cool, Chill, Serve Cheesecake:

Allow cheesecake to cool to room temperature with the lid open in the pressure cooker or place it on a wire rack to cool.  I recommend leaving the cake in the pressure cooker so your cake doesn't crack.

After cooling for 10-15 mintues, carefully run a thin paring knife around the edge of the sidewall to release the cheesecake from the pan.

Once the cheesecake is completely cooled, place it in the refrigerator for at least 8 hours or overnight.

Remove cheesecake from the pan by warming the bottom.  You can use a torch or a heating pad for this.  Carefully peel off the parchment paper.

Enjoy!

There are lots more steps for a perfect cheesecake. I wasn't looking for perfection, just a delicious cheesecake that wasn't mushy and undercooked.  This recipe came out great to my delight!

Instant Pot Beef Stew

I got an Instant Pot at the beginning of 2019.  I have been using it like crazy.  I have a few receipes that I don't want to lose because we love them.  This recipe for beef stew in the Instant Pot comes from the Salty Marshmallow blog.  I've made a few changes but it is essentially the same recipe.

Instant Pot Beef Stew

1-1/2 lbs beef stew meat
1 Tbs olive oil
1 tsp salt
1 tsp pepper
1 tsp Italian seasoning (I used basil garlic and onion powders)
2 tsps. Worcestershire sauce
3 garlic cloves, minced
1 large onion, chopped
1 16 oz bag baby carrots, sliced (I didn't slice)
1 lb potatoes, cubed
1-1/2 cups of frozen string beans (optional)
1 cup frozen corn kernels (optional)
2-1/2 cups beef broth
1 10 oz can tomato sauce
2 Tbs cornstarch
2 Tbs water

Add the olive oil to the instant pot and turn on the saute function.  When the oil starts to sizzle, add the meat and season with salt, pepper and Italian seasoning.

Cook the meat until browned on all sides.

Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.

Add the Worcestershire sauce, garlic, onion, carrots, potatoes and tomato sauce.

Close the lid and the steam valve on the instant pot.

Cook on high p;ressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.

Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.

Enjoy this yummy stew with rice or Italian bread.

Shakshuka with Mint, Yogurt & Toasted Baguette

So, yeah we tried a bunch of those meal kits last year during my busy season.  We really enjoyed Plated, Home Chef and HelloFresh!  The other night, my son informed me that his absolute favorite new meal last year was the Shakshuka from Plated!  Wow!  I was amazed.  I have reactivated my Plated and my HelloFresh accounts to take advantage of these meal kits when my busiest time starts again.  I can't wait to get a bunch of new meals to cook for my family.  Please try this one.  It is fantastic!


Shakshuka with Mint, Yogurt, and Toasted Baguette (Plated)

1 yellow bell pepper
1/4-ounce mint
1 shallot
3 cloves garlic
1 container nonfat Greek yogurt
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seed
1/4 cup roasted red peppers
1/2 cup tomato purée
1 14.5-ounce can diced tomatoes
1 teaspoon sugar
1 demi-baguette
1 cheesecloth

WHAT YOU’LL NEED:
• eggs
• olive oil
• kosher salt
• black pepper
• fine-mesh sieve
• 10" medium ovenproof pan
• baking sheet

Prepare ingredients:
Preheat oven to 450°F. Rinse bell pepper and halve lengthwise, discarding seeds and stem. Cut lengthwise into ¼-inch strips. Rinse mint and roughly chop leaves, discarding stems. Peel shallot and thinly slice. Mince garlic. Add ¼ teaspoon salt and black pepper to container with yogurt, stirring to combine.

Fry aromatics:
Place a fine-mesh sieve over a small heatproof bowl and line with cheesecloth. Heat 3 tablespoons olive oil in a medium ovenproof pan over medium-high heat. When oil is shimmering, add spice mix, half of shallot, and half of garlic. Cook, stirring frequently, until fragrant and lightly browned, about 3 minutes. Pour aromatics and oil into prepared strainer, letting oil drain into bowl and reserving both. Set aside.

Simmer shakshuka:
Return oil from aromatics to pan over medium heat. When oil is shimmering, add bell pepper, remaining shallot, and remaining garlic, and cook until softening, 2-3 minutes. Add roasted red peppers, tomato purée, diced tomatoes and their juices, and sugar. Increase heat to high and bring to a boil, then reduce heat to medium high and simmer until reduced slightly, 4-6 minutes. Season with ½ teaspoon salt and black pepper as desired.

Toast baguette:
While sauce simmers, halve baguette lengthwise, then place cut-side up on a baking sheet. Drizzle thoroughly with olive oil. Season with salt and black pepper as desired. Transfer to oven and toast until golden, 6-8 minutes.

Bake eggs:
Create 2 small, evenly-spaced pockets in the shakshuka. Crack 1 egginto each pocket, nestling into shakshuka. Season with a pinch of saltand black pepper as desired. Transfer to oven and bake together with baguettes until egg whites are just set, 6-8 minutes. Carefully remove pan from oven.

Plate shakshuka:
Dollop yogurt over shakshuka in pan, then garnish with fried aromatics and mint. Divide shakshuka between serving bowls. Serve with toasted baguette for dipping. Dig in!