Category: Cake

New York Cheesecake #17

By , December 8, 2016

After 16 17 Instant Pot Cheesecake experiments, we’re finally satisfied enough to share our Cheesecake Recipe with you!

Pamper yourself or impress your guests with your choice of smooth & creamy or rich & dense cheesecake with a crisp crust.

Have fun cooking~ :)

Full Printable Recipe & Cooking Tips: Instant Pot Cheesecake

Read More: 11 Tested Tips to Make a Stunning Cheesecake in Instant Pot – Pressure Cooker Cheesecake Guide

 

Creme Brulee Cheesecake Bites

By , November 5, 2016

Imagine a luxuriously rich & dense cheesecake filling, matched with crisp buttery crust and crackable sweet caramel.

Impress your crowd with this heavenly Instant Pot Creme Brulee Cheesecake Bites!

Have fun cooking~ :)

Full Printable Recipe & Cooking Tips: Instant Pot Cheesecake

 

Arlene’s Instant Pot Bread Pudding

By , January 7, 2016

Arlene’s Instant Pot Bread Pudding

Arlene's Instant Pot Bread Pudding

You will need a 5 cup Bowl to fit into your pressure cooker (I use a Stainless steel) for “Pot in pot” cooking method.

6 slices of cinnamon/raisin bread (dried out) Cut up

In mixing bowl combine until well mixed for custard:
3 large eggs
3 cups of milk
1 tsp vanilla
1/2 tsp salt
1/2 to 3/4 cup sugar…to your taste
Cinnamon to your taste. Or nutmeg. Or raisins

Butter bowl. Put bread pieces into bowl.
Pour custard over bread pieces. Let stand 15 minutes to let bread absorb egg mixture.
Dot with 1 tbsp butter.
Cover bowl tightly with alum foil that has been buttered.

Put trivet/steaming rack into the inner pot, add 2 cups water.
If you don’t have a suitable “pot lifter”, make a “sling” of alum foil to make it easy to lift the hot bowl out the the PC.
Lower bowl into PC pot.
Lock lid. For the Instant Pot… I used manual setting on HI and set for 25 minutes. I used a natural release for 15 minutes then a quick release to release the balance of the pressure.

Lift out of PC Pot. There might be some water on top of the foil. Just soak that up with a towel and puncture a few holes in foil while cooling. We like our pudding cold, so I would refrigerate. It would be heavenly warm.

This thickens as it cools.

Gluten-free, vegan, soy-free chocolate cheesecake in the Instant Pot

By , October 31, 2015
 
IP VEGAN CHEESECAKE CHOCO 3 e1446318069158 Gluten free, vegan, soy free chocolate cheesecake in the Instant Pot

Gluten-free, Soy-free, Vegan Chocolate Cheesecake in the Instant Pot

Submitted by Vickilynn H.

CRUST
Favorite gluten-free crust, or gf graham crackers, cookies or make your own.OR, use a nut crust, like this one:
1 ½ cups almond flour
½ cup sweetener
¼ cup melted coconut oil
Mix ingredients well.

Press the crust ingredients into a 7-inch cheesecake pan (I use silicone) and up the sides. Press with fingers or the back of a spoon to compress the crust and make it an even thickness all around. Place the crust in pan in the fridge while preparing the filling.

FILLING
1 12 cups cashews, soaked and drained
1 cup chocolate non-dairy milk * see below
2 teaspoon vanilla
½ teaspoon salt
2/3 cups sugar

Mix these well in a blender or Vitamix until completely smooth, about 2 minutes.

Add in 2 TB coconut flour
¼ cup non-dairy chocolate chips (I use Enjoy Life).
Mix a few moments, but not enough to break up all the chips.

Pour this batter into the chilled crust.

Place the trivet and 1 ¾ cups water into the Instant Pot. Gently lower the pan onto the trivet (my silicone cake pan has handles which makes it easy!) Place IP lid on, turn valve to “Sealing” and choose “MANUAL” for 55 minutes. Let pressure release naturally for 10 minutes (NPR), then release any remaining pressure. Remove the lid, lift out the pan and place it on a cooling rack for 1 hour, uncovered.

After one hour, cover the cheesecake (the silicone set comes with a lid for the pans) place cheesecake in the freezer for 4 hours, then remove to the fridge. Enjoy!

*Non-dairy chocolate milk – I make my own from homemade almond or cashew milk, adding in cocoa powder, vanilla and sweetener to taste.

 

Black Chocolate Cake in the Instant Pot

By , September 23, 2015

12003400 10153530538321166 1869829519156042575 n Black Chocolate Cake in the Instant Pot choc fudge cake

Submitted by Frederique F.
originally posted in the Instant Pot® Community Facebook group

Ingredients:
200g black chocolate (74% cacao , often called “chocolat pâtissier “)
100g butter
100g sugar
25g flour
3 eggs.

Method:
Melt chocolate and butter together.
Add sugar, flour and eggs. Beat.
Put in ramequin on the trivet (250ml water in the pot),
Cook 6 minutes on “manual”, then quick release (QR).

 

for a larger cake, add a little more cookiing time

Chocolate Chip Zucchini Nut Bread

By , August 25, 2015
Adapted to the Instant Pot by Pamela H., who loves baking in the Instant Pot on her RV travels!BAKING? In the Instant Pot???

choc zuch cake

Ingredients: 
3 eggs, egg beaters works too
1 cup applesauce (or use 1 cup oil)
2 cups sugar (less is good too)
1 Tbls. vanilla extract
2 cups grated zucchini
2 1/2 cups all purpose flour
1/2 cups baking cocoa
1 tsp salt
1 tsp baking soda
1 tsp cinnamon or pumpkin pie spice
1/4 tsp baking powder
1/2 cup chopped walnuts
1/2 c chocolate chips

Directions:
1. Beat eggs, applesauce, sugar and vanilla
2. Stir in zucchini.
3. Combine all dry ingredients
4. Add zucchini mixture and blend well.
5. Pour into greased pan to fit your pressure cooker, I used an 8″ bundt pan.Pour 1 1/2 cups water into the pot and put the trivet in the bottom. Lower pan into pressure cooker in a foil sling to facilitate removal after the cake is done and set it on the trivet.
6. Cook for 25 mins on manual(high)
7. Natural release for 10 mins and then open lid and remove cake to cool

 

Fabulous Cheese Cake

By , June 23, 2014

Submitted by Mona W.

This is my perfected recipe after trying 5 other cheese cake recipes.  It’s adapted from Ina Garten’s recipe and scaled to fit 7 inch pan. You can add lemon rind, lime rind, lemon juice…but I found juice curdles the cheese slightly and changes texture.   I will try it with lots of rind and no juice one of these days.

For a 7×4  inch Fat Daddios cheesecake pan which I purchased on Amazon which has the removable bottom:

Crust:

In a food processor process

  • 1 cup or more butter cookie crumbs.  I like Leibniz European butter cookies that I find at Walmart.  You can add some sugar if you want depending on how sweet cookies are. I add about a tsp of sugar and a pinch of salt to the Leibniz cookies.  You can also use Ritz Crackers with sugar added to your liking.  (makes a great crust!)
  • 3-4 Tablespoons melted butter or until crumbs look like wet sand and will hold together when pressed.

Put a parchment round on buttered removable pan disc, butter sides of pan.  Press mixture evenly onto bottom of pan and slightly up sides of pan with a small round  or whatever works for you.  I have a 1/4 cup measuring cup that lost it’s handle which works great!

Filling:

 

  • 2 8oz softened cream cheese
  • scant 1/4 tsp salt or pinch
  • 2 tablespoons sour cream
  •  half cup sugar
  • 2 eggs,  1 egg yolk
  • 1 tsp vanilla
  • If you like add as much grated lemon rind as you wish.

Directions:

  1. In a food processor process the cheese for about 30 seconds.  Add sour cream and salt.  Process few seconds.  Add sugar.  Process few seconds.
  2. Add eggs,  one at a time,  processing after each.
  3. With last egg add 1 tsp vanilla. ( You will need to scrape down the bowl as needed as you mix the filling in the food processor.) Process until completely smooth.
  4. Pour into prepared pan lined with crust.
  5. Cover pan with folded paper towel first, and then secure the paper towel with foil. (The paper towel layers help keep water off the cake)
  6. Add two cups water to Instant Pot.
  7. Place trivet in pot along with foil sling,  then lower pan centered on sling,   making sure there is ample room around the sides of the pan for steam to rise.
  8. It took me a while to get the time right on this recipe because the middle kept coming out way too runny for what most recipes call for.  Finally I nailed it at 40 minutes on high pressure,  natural pressure release.  (Perhaps a cheesecake that isn’t covered will take less time) Lift cake out by sling handles and place on a rack to cool.
  9. If there is any water on cake use corner of paper towel to absorb it.  For me,  there is usually a tiny bit of water on the finished cake but not much.
  10. The cake will still jiggle perfectly in the middle,  as it should.  There will be no cracks.  It is the perfect cheesecake with a velvet texture.
  11. Mix about a cup of sour cream with sugar to your liking,  a little vanilla, and a pinch of salt.   Spread on hot cake.   (mix well to dissolve sugar)
  12. After cake has cooled,  cover to chill leaving the foil cocked for any residual heat to escape to prevent condensation. When it’s cold,  secure the foil completely.   I like to make day before serving to make sure it’s super chilled.
  13. When ready to serve, place center of removable cheese cake bottom on a tall glass.  Remove the sides of the pan by gently pushing down towards the glass.    (Pull  the sides of pan down,  being careful not to knock the glass over)   It’s tricky at first and you have to coax the pan slowly until the sides release.
  14. Use a butcher knife to separate parchment from cake/ pan bottom and slide onto serving platter.  (you can leave parchment on  if you wish..)
  15. Run a hot knife under water to slice cold cheese cake,  rinsing and wiping the knife after each cut. This insures a smooth perfect cut!

 

 

Fudgy, Chocolate Chip Cheesecake

By , April 26, 2012

Submitted by Teresa B. G.

I have made cheesecakes for years….some have turned out and some have not.  Doing a lot of reading I discovered that the best way to bake a cheesecake is to use a water bath method.  This was very time consuming and I just did not want to do it…..it still dropped in the middle etc.  When I began experimenting with the electric pressure cooker I realized that the pressure cooker IS a water bath…..perfect.  A recipe my daughter and I always used was one that we kind of threw together , having made so many cheesecakes.  Traditionally in the oven, this recipe would work, then not…too undercooked, too overcooked…it was good tasting but never came out right.  So, we thought, let us try it in the pressure cooker as others have tried their recipes.

Fudgy Chocolate Chip Cheesecake 300x225 Fudgy, Chocolate Chip CheesecakeWe did it and FIRST TIME out of the pressure cooker it was utter perfection.  Here it is:

Brownie bottom Ingredients:

  • ½ cup butter
  • ¼ cup Fry’s Cocoa Powder
  • ½ cup sugar
  • ¾ cup white flour
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 1 Tbsp Honey
  • 2 eggs
  • 2 cups water

Method:

Melt the butter in the microwave or stove top, mix in the cocoa powder.  Let cool.

In a large bowl mix together the sugar, flour, baking powder and salt.  Then add the honey, slightly beaten eggs and the cooled butter/cocoa mixture.  Mix together well.

Grease an 8 inch springform pan.   Pour the brownie mix into the pan, cover with aluminum foil all round.  Pour the water into the pressure cooker, place  a trivet or steamer so it sits above the water level and lower your pan levelly on top of the trivet using the aluminum ‘handle’ to lower in and to take out after cooking.  This handle is simply made with a two foot piece of aluminum foil, folded into thirds lengthwise. Place your pan centered on the foil strip and lower using the ‘aluminum’ handles, then just fold the handles over the top.  This method is shown on many pressure cooking web sites.

Lock the lid in place and pressure cook for 35 minutes.

While this is pressure cooking, make your filling.

Cheesecake filling Ingredients:

  • 3 (8 ounce) packages of cream cheese softened and at room temperature
  • 1 (14 oz.) can of Eagle Brand Sweetened Condensed Milk
  • 3 large eggs
  • 2 tsp. vanilla extract
  • ½ cup chocolate chips

Method:

In a large mixing bowl beat the cream cheese until fluffy but DO NOT OVERBEAT….just enough to make it smooth.  Gradually beat in sweetened condensed milk – again minimum beating.  Add the eggs and vanilla and mix well.  Remember to mix as little as possible….you do not want a bunch of air in the cheesecake.

Stir in the chocolate chips.

When the brownie bottom finishes cooking, release the pressure by quick release, remove the pan from the pressure cooker using the arms to lift it out and pour the filling into the pan on top of the brownie bottom.  The filling will push the brownie bottom around but that is what it is supposed to do…..does not matter.  It may even look like the bottom is not cooked but it does not matter.

Lower the pan into the pressure cooker again….do not bother covering it with aluminum.

Make sure nothing interferes with the lid.

Lock the lid in place and time cook for 15 minutes.

Then let it naturally release and leave it in the pressure cooker on the ‘keep warm’ (it automatically does that) for about 6 hours. Do NOT open it up to look at it.  It will be just fine. This is what a water bath is.

After six hours, remove it and let it cool.  If there is a bit of water on top, just blot it off.

Topping Ingredients:

  • 1 cup cream heated to boiling
  • 9 ounces chocolate chips
  • Whipping cream and strawberries optional

Method:

While the cheesecake is in the pressure cooker for 6 hours, heat 8 ounces of cream to boiling in a measuring cup in the microwave, then put 9 ounces of chocolate chips into the cream and stir until all the chips have melted .  Let stand in kitchen until ready to use.

After 6 hours in the pressure cooker, remove the cheesecake/pan, blot the bit of water that may be on the top and pour the melted chocolate topping over top – it will look beautifully smooth. There is a lot of chocolate sauce, so you will not use it all on the top.  The rest can be refrigerated and then heated a bit to pour over the cake when serving individual slices…if you want .  Or puddle it on each plate and place slice of cheesecake on top!  Or only make half the amount of melted chocolate.  Up to you.

When completely cooled, remove the springform pan sides and you can decorate the top with whipping cream and strawberries should you wish.

It really is very easy to do and is absolutely stunning….at least 2 inches tall, does not drop in the middle, textured beautifully and to die for!

Lemon Cheesecake

By , March 27, 2012

Submitted by Pamela F.

Here is my web link if you would like to see a photo too.

Lemon Cheesecake 300x225 Lemon CheesecakeTools:

  1. You will need a 7” spring form pan (if you have a 6 quart Instant Pot – this size will fit into it or you can use any pie dish that fits inside),
  2. Your trivet that fits in the bottom of your Instant Pot
  3. The Instant Pot itself.
  4. You will also want to prepare a foil strip that’s 18” long and double folding it twice lengthwise. This is to aid in lifting the Cheesecake in and out of the Instant Pot. The heavy strip of folded foil is placed under the pan. The “wings” are folded down inside the cooker so they don’t interfere with the lid closing.

The Crust

Ingredients:

  • ½ cp – Graham Cracker crumbs
  • 2 tbls. – melted Butter
  • 2 tbls. – Sugar

Directions:
To make the crumbs in a food processor or put them in a heavy duty zip bag and crush finely. Add the melted Butter and Sugar until well mixed. Coat the sides of the pan with the crumbs part of the way up and use the rest to cover the bottom, pressing firmly to adhere and create a smooth base.

The Filling

Ingredients:

  • 2 – 16 ounces Cream Cheese (at room temperature) ½ cp – Sugar
  • 3 – large Eggs
  • 1 tbls – Lemon fresh squeezed (you may use any flavoring if you don’t wish to use lemon such as: Almond, Orange and Rum extracts)
  • 1 tsp – grated Lemon Zest (optional)
  • ½ tsp Vanilla Extract
  • 2 tbls – of Flour if you want a richer and denser Cheesecake. (optional)

Directions:

  1. Blend together the softened Cream Cheese and Sugar until smooth. Blend in the Eggs (one at a time), Lemon juice, Lemon Zest and Vanilla Extract. Do not overwork the batter.
  2. Pour batter into the prepared Crust.
  3. Pour 2 cups of water into your Instant Pot insert and place the trivet in the bottom. Make sure the water level is not to high were it would hit the bottom of the spring-form pan. There should be a small space below the trivet’s top.
  4. Carefully center the Cheesecake on the foil strip and lower it into your Instant Pot on the trivet. Fold the foil strips down so that they do not interfere with closing the lid.
  5. Lock the lid in place. Bring it to high pressure for 15 minutes. (use the manual setting)
  6. After 15 minutes, allow the pressure to come down naturally.
  7. Carefully unlock and remove the lid then remove the pan by lifting the foil handles and gently moving it to a wire rack to cool. If there is a little water on top of the Cheesecake – blot with a paper towel. The Cheesecake will look a little puffy almost like a dense Soufflé. As it cools – it condenses beautifully. (Note: You may cover your Cheesecake with foil before cooking it, but for me, it made no difference – so why do it?)

Refrigerate covered with plastic wrap for at least 4 hours or overnight.

To remove from the pan, run a thin knife around the inside of the pan, release the spring and remove the round pan rim.

To serve, garnish as desired. I like a mixed berry sauce but I am also partial to a warm Caramel or Fudge sauce.

Enjoy and Buon Appetito!