{"id":1011,"date":"2019-08-17T20:51:29","date_gmt":"2019-08-17T08:51:29","guid":{"rendered":"http:\/\/debskitchen.co.nz\/?p=1011"},"modified":"2020-12-23T22:04:31","modified_gmt":"2020-12-23T09:04:31","slug":"cheesecake-express-crock-or-instant-pot","status":"publish","type":"post","link":"https:\/\/debskitchen.co.nz\/?p=1011","title":{"rendered":"Cheesecake &#8211; Express Crock or Instant Pot"},"content":{"rendered":"<p><strong><\/p>\n<ul>Cheesecake &#8211; Express Crock or Instant Pot<\/p>\n<p>Original Recipe from: https:\/\/www.pressurecookrecipes.com\/instant-pot-cheesecake-new-york\/<\/p>\n<p><strong>Ingredients<\/strong><br \/>\nCrust<br \/>\n150g sweet biscuits, finely ground. I used a mix of Gingernuts and Digestives. Both were chocolate<br \/>\n3 &#8211; 4 tablespoons (42g &#8211; 56g) butter, melted<br \/>\nPinch of sea salt<\/p>\n<p><strong>Cheesecake Batter<\/strong> (20cm x 7.5cm tin)<br \/>\n500grams cream cheese, room temperature (2 containers)<br \/>\n2 large eggs, room temperature<br \/>\n\u2154 cup (133g) white sugar<br \/>\n\u00bd cup (120g) sour cream, room temperature<br \/>\n2 tablespoons (16g) cornflour<br \/>\n2 teaspoons (10ml) vanilla essence<br \/>\n2 pinches of sea salt<\/p>\n<p><strong>Instructions<\/strong><br \/>\nCritical Tips Before You Start<br \/>\nI recommend using a Hand Mixer to mix the cheesecake batter instead of a Stand Mixer. Stand Mixers are often more powerful, thus you can easily overmix and introduce too much air into the cheesecake batter. This may result in a puffy souffle-style cheesecake.<\/p>\n<p><strong>PREPARATION<\/strong><br \/>\nPlace 500g cream cheese (2 containers), 2 large eggs, \u00bd cup (120g) sour cream on counter-top to reach room temperature. Then, melt the 3 &#8211; 4 tablespoons (42g &#8211; 56g) butter.<\/p>\n<p><strong>*Pro Tip:<\/strong> this is critical for your cheesecake&#8217;s success, so please make sure all the above ingredients are at room temperature before you start. If not, you may end up with lumpy fluff top cheesecake. So don&#8217;t skip this step! <\/p>\n<p><strong>PART A. MAKE THE CRUST<\/strong><br \/>\nGround biscuits. Finely ground 120g biscuits in a food processor. Or place the biscuits in a Ziploc bag and roll them with a rolling pin.<\/p>\n<p>Mix Crust Mixture: In a small mixing bowl, mix finely ground biscuit crumbs, a pinch of sea salt, together with a fork.<\/p>\n<p>Add Melted Butter: Mix in roughly 3 &#8211; 4 tbsp (42g &#8211; 56g)  butter until the mixture sticks together.<\/p>\n<p>Line Pan: Line the side &#038; bottom of cheesecake pan with baking paper.<br \/>\n*Note: I used dots of butter to hold the baking paper in place.<\/p>\n<p>Form Crust: Pour in the crumbs mixture. 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. Freeze: Place cheesecake pan in freezer while you make the cheesecake batter. <\/p>\n<p><strong>PART B. MAKE DENSE CHEESECAKE BATTER<\/strong><br \/>\nMix Sugar Mixture: Mix 2 tbsp (16g) cornflour, 2 pinches of sea salt, and \u2154 cup (133g) white sugar together in a small mixing bowl.<\/p>\n<p>Briefly Beat Cream Cheese: In a medium mixing bowl, briefly break up the 454g cream cheese by beating it for 10 seconds with a hand mixer using low speed.<\/p>\n<p>Mix in Sugar Mixture: Add in half the sugar mixture and beat until just incorporated using low speed (roughly 20 &#8211; 30 seconds). Scrape down the sides and hand mixer with a silicone spatula every time a new ingredient is added. Add remaining sugar mixture and beat until just incorporated using low speed (roughly 20 &#8211; 30 seconds).<\/p>\n<p>Add Sour Cream &#038; Vanilla Essence: Add \u00bd cup (120g) sour cream and 2 tsp (10 ml) vanilla extract to the cream cheese mixture. Beat until just incorporated using low speed (20 &#8211; 30 seconds).<br \/>\nBlend in Eggs: Blend in the two eggs using low speed, one at a time. Mix until just incorporated (about 15 \u2013 20 seconds with a hand mixer &#038; less time if you are using a powerful stand mixer). <\/p>\n<p>Try not to overmix on this step.<br \/>\nScrape down the sides and hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.<\/p>\n<p>Pour Batter in Pan: Pour cream cheese batter in cheesecake pan.<\/p>\n<p>Remove Air Bubbles for Smooth Surface: Tap cheesecake pan against the counter to let air bubbles rise to the surface. Burst the air bubbles with a toothpick or fork. <\/p>\n<p>Tap until you are satisfied. Ensure the surface is clear of air bubbles or fork marks. <\/p>\n<p><strong>PART C. PRESSURE COOK CHEESECAKE<\/strong><br \/>\nPour 1 cup (250 ml) of cold water in pressure cooker. Place cheesecake pan on top of a steamer rack (so, it\u2019s not touching the water). Close lid and pressure cook at High Pressure for 26 minutes and Full Natural Release. Natural release will take roughly 7 minutes. Open lid gradually. Absorb any condensation on surface by lightly tapping it with a soft paper towel.<\/p>\n<p><strong>PART D. COOL, CHILL, SERVE CHEESECAKE<\/strong><br \/>\nCool Cheesecake: Allow cheesecake to cool to room temperature on a wire rack.  Still in the pan.<\/p>\n<p>Release Cheesecake from Sidewall to Avoid Cracking: After cooling for 10 \u2013 15 minutes, carefully run a thin paring knife between the sidewall and parchment paper to release the cheesecake from the pan. Pull the slightly wrinkled parchment paper lightly to straighten it out for a smooth side.<\/p>\n<p>Chill Cheesecake in Fridge: Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 \u2013 8 hours (preferably overnight).<\/p>\n<p>I made a topping from the left over sourcream and creamcheese.  Mix with 2 tablespoons sugar, lemon juice and rind.  Spread on top.  Serve: Remove cheesecake from the refrigerator.<\/p>\n<p><a href=\"https:\/\/debskitchen.co.nz\/wp-content\/uploads\/2019\/08\/20190817_195918.jpg\"><img decoding=\"async\" src=\"https:\/\/debskitchen.co.nz\/wp-content\/uploads\/2019\/08\/20190817_195918-300x168.jpg\" alt=\"20190817_195918\" width=\"300\" height=\"168\" class=\"alignnone size-medium wp-image-1016\" srcset=\"https:\/\/debskitchen.co.nz\/wp-content\/uploads\/2019\/08\/20190817_195918-300x168.jpg 300w, https:\/\/debskitchen.co.nz\/wp-content\/uploads\/2019\/08\/20190817_195918-512x288.jpg 512w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><a href=\"https:\/\/debskitchen.co.nz\/wp-content\/uploads\/2019\/08\/20190817_164919.jpg\"><img decoding=\"async\" src=\"https:\/\/debskitchen.co.nz\/wp-content\/uploads\/2019\/08\/20190817_164919-300x168.jpg\" alt=\"20190817_164919\" width=\"300\" height=\"168\" class=\"alignnone size-medium wp-image-1014\" srcset=\"https:\/\/debskitchen.co.nz\/wp-content\/uploads\/2019\/08\/20190817_164919-300x168.jpg 300w, https:\/\/debskitchen.co.nz\/wp-content\/uploads\/2019\/08\/20190817_164919-512x288.jpg 512w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><a href=\"https:\/\/debskitchen.co.nz\/wp-content\/uploads\/2019\/08\/20190817_163111.jpg\"><img decoding=\"async\" src=\"https:\/\/debskitchen.co.nz\/wp-content\/uploads\/2019\/08\/20190817_163111-168x300.jpg\" alt=\"20190817_163111\" width=\"168\" height=\"300\" class=\"alignnone size-medium wp-image-1013\" srcset=\"https:\/\/debskitchen.co.nz\/wp-content\/uploads\/2019\/08\/20190817_163111-168x300.jpg 168w, https:\/\/debskitchen.co.nz\/wp-content\/uploads\/2019\/08\/20190817_163111-288x512.jpg 288w, https:\/\/debskitchen.co.nz\/wp-content\/uploads\/2019\/08\/20190817_163111.jpg 1458w\" sizes=\"(max-width: 168px) 100vw, 168px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cheesecake &#8211; Express Crock or Instant Pot Original Recipe from: https:\/\/www.pressurecookrecipes.com\/instant-pot-cheesecake-new-york\/ Ingredients Crust 150g sweet biscuits, finely ground. I used a mix of Gingernuts and Digestives. Both were chocolate 3 &#8211; 4 tablespoons (42g &#8211; 56g) butter, melted Pinch of sea salt Cheesecake Batter (20cm x 7.5cm tin) 500grams cream cheese, room temperature (2 containers)&#8230;<\/p>\n","protected":false},"author":1,"featured_media":1017,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[],"class_list":["post-1011","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-express-crock-pot-instant-pot","wpcat-29-id"],"_links":{"self":[{"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/1011","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1011"}],"version-history":[{"count":8,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/1011\/revisions"}],"predecessor-version":[{"id":1199,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/1011\/revisions\/1199"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/media\/1017"}],"wp:attachment":[{"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1011"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1011"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1011"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}