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Tropicalsenior

Tropicalsenior

On 9/27/2017 at 7:17 PM, weedy said:

can I use ANY cheesecake recipe?

 Not really. Because of the size of the pan that you will be using, you are limited to the amount the ingredients that you can use. I have found a good ratio is, 16 oz of cream cheese, 1/2 cup of sugar, two eggs, and not more than 1/4 cup of another liquid ingredient (example: cream cheese, ricotta cheese, pumpkin).

Also, because the cake does not bake as firmly as it would end in the oven, I always add two tablespoons of flour.

 This is the recipe that I use:

 

Instant Pot New York Cheesecake


Crust
3/4 cup any type of shortbread cookie (crushed)
2 teaspoons sugar
1/4 cup butter melted
Filling
16 oz cream cheese, room temperature
1/2 cup sugar
2 tablespoons flour
1 teaspoon vanilla
1 tablespoon lemon peel grated
2 eggs, room temperature
1/4 cup sour cream, room temperature
1 pinch salt
Sour Cream Layer
1/2 cup sour cream
2 teaspoons sugar

Crust
Add cookies and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form. Melt butter in microwave and add to cookie mixture. Pulse until just combined.
Pour cookie mixture into bottom of greased 8-inch cheesecake pan and press the mixture firmly into the bottom of the pan and no more than one inch up along the sides.
Place pan with crust into freezer for 20 minutes while you mix up the filling.
Filling
Blend together cream cheese, sugar, flour, grated peels, salt and vanilla extract until smooth.
Add eggs, one at a time, lightly mixing until just combined. Do not over mix the eggs.

Gently stir in the sour cream.
Pour filling into the pan, on top of the crust.
Add 1 1/2 cups of water to the bottom of your pressur cooker and place a trivet inside the pot.
Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and loosely secure the foil.
Place cheesecake into pressure cooker.
Lock on lid and close Pressure Valve.  Cook at High Pressure for 35 minutes. Allow a 20 minute natural release.
After all pressure has been released, open pressure cooker and leave the cake the cooker. Remove the foil and paper towel. Tilt the cheesecake pan and dab off any liquid that may have accumulated.
Sour Cream Layer
Whisk together the sour cream and sugar and then spread on the hot cheesecake.  Let cool inside the pressure cooker for at least one hour.
Tightly cover and place in refrigerator overnight.  Cheesecake can be removed from pan after an hour in the refrigerator.

Note: the gentler that you treat the ingredients, the denser the cake will be. If you want a creamier cheesecake whip the cream cheese sugar and sour cream together, but never whip in the eggs. This will cause air bubbles in the cake that you do not want!

As I said, I took the procedure and most of the recipe from this website: https://thisoldgal.com/pressure-cooker-new-york-cheesecake/  and it is well worth reading her instructions and tips at this site: https://thisoldgal.com/perfect-pressure-cooker-cheesecake-tips/

20170903_154321(1).jpg.de838d59a814a24e0ac6cca62a3eb577.jpg

 I have made this quite a few times now and it has never failed. And yes, it is much better in the IP than in the oven. It never cracks, and it never falls, and I don't have to babysit it in the IP. I just set it and forget it until it's done

Tropicalsenior

Tropicalsenior

2 hours ago, weedy said:

can I use ANY cheesecake recipe?

 Not really. Because of the size of the pan that you will be using, you are limited to the amount the ingredients that you can use. I have found a good ratio is, 16 oz of cream cheese, 1/2 cup of sugar, two eggs, and not more than 1/4 cup of another liquid ingredient (example: cream cheese, ricotta cheese, pumpkin).

Also, because the cake does not bake as firmly as it would end in the oven, I always add two tablespoons of flour.

 This is the recipe that I use:

 

Instant Pot New York Cheesecake


Crust
3/4 cup any type of shortbread cookie (crushed)
2 teaspoons sugar
1/4 cup butter melted
Filling
16 oz cream cheese, room temperature
1/2 cup sugar
2 tablespoons flour
1 teaspoon vanilla
1 tablespoon lemon peel grated
2 eggs, room temperature
1/4 cup sour cream, room temperature
1 pinch salt
Sour Cream Layer
1/2 cup sour cream
2 teaspoons sugar

Crust
Add cookies and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form. Melt butter in microwave and add to cookie mixture. Pulse until just combined.
Pour cookie mixture into bottom of greased 8-inch cheesecake pan and press the mixture firmly into the bottom of the pan and no more than one inch up along the sides.
Place pan with crust into freezer for 20 minutes while you mix up the filling.
Filling
Blend together cream cheese, sugar, heavy cream, flour, grated peels, salt and vanilla extract until smooth.
Add eggs, one at a time, lightly mixing until just combined. Do not over mix the eggs.
Pour filling into the pan, on top of the crust.
Add 1 1/2 cups of water to the bottom of your pressur cooker and place a trivet inside the pot.
Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and loosely secure the foil.
Place cheesecake into pressure cooker.
Lock on lid and close Pressure Valve.  Cook at High Pressure for 35 minutes. Allow a 20 minute natural release.
After all pressure has been released, open pressure cooker and leave the cake the cooker. Remove the foil and paper towel. Tilt the cheesecake pan and dab off any liquid that may have accumulated.
Sour Cream Layer
Whisk together the sour cream and sugar and then spread on the hot cheesecake.  Let cool inside the pressure cooker for at least one hour.
Tightly cover and place in refrigerator overnight.  Cheesecake can be removed from pan after an hour in the refrigerator.

Note: the gentler that you treat the ingredients, the denser the cake will be. If you want a creamier cheesecake whip the cream cheese sugar and sour cream together, but never whip in the eggs. This will cause air bubbles in the cake that you do not want!

As I said, I took the procedure and most of the recipe from this website: https://thisoldgal.com/pressure-cooker-new-york-cheesecake/  and it is well worth reading her instructions and tips at this site: https://thisoldgal.com/perfect-pressure-cooker-cheesecake-tips/

20170903_154321(1).jpg.de838d59a814a24e0ac6cca62a3eb577.jpg

 I have made this quite a few times now and it has never failed. And yes, it is much better in the IP than in the oven. It never cracks, and it never falls, and I don't have to babysit it in the IP. I just set it and forget it until it's done

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