INSTANT POT NY Cheesecake

Crust

·        1/2 cup crushed Pecan Sandies (about 6 cookies)

·        2 tablespoons butter melted
I used a parchment circle on the 7” springform pan. Use butter to secure parchment.

Cheesecake Batter

• 16 ounces (454g) Philadelphia cream cheese, room temperature
• 2 large eggs, room temperature
• ⅔ cup (133g) white sugar
• ½ cup (120g) sour cream, room temperature
• 2 tablespoons (16g) cornstarch
• 2 teaspoons (10ml) vanilla extract
• 2 pinches of sea salt

Critical Tips Before You Start

Hand mixer gives a finer texture.

Place cream cheese, eggs, sour cream on counter-top to reach room temperature.
It is critical for your cheesecake's success, so please make sure all the above ingredients are at room temperature before you start.

CRUST

1.    Finely ground 6 cookies in a food processor.

2.    Add Melted Unsalted Butter: Mix in roughly 2 tbsp butter until the mixture sticks together.

3.    Line bottom of cheesecake pan with 7" circle of parchment paper. Butter the parchment paper to hold it.

4.    Gently press down the crumbs with a glass to form an even layer. 

5.    Place cheesecake pan in freezer while you make the cheesecake batter. 

CHEESECAKE BATTER

1.    Mix cornstarch, sea salt, and white sugar together in a small bowl.

2.    Briefly Beat Cream Cheese: In a medium mixing bowl, briefly break up the cream cheese by beating it for 10 seconds with a hand mixer using low speed.

3.    Mix in Sugar Mixture:  Scrape down the sides and hand mixer with a silicone spatula every time a new ingredient is added. (20-30 seconds)

4.    Add Sour Cream & Vanilla Extract: Beat until just incorporated using low speed (20 - 30 seconds).

5.    Blend in Eggs: one at a time. Mix until just incorporated (about 15 – 20 seconds with a hand mixer & less time if you are using a powerful 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 everything is fully incorporated.

6.    Pour Batter in Pan: Pour cream cheese batter in cheesecake pan.

7.    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. Tap until you are satisfied. Ensure the surface is clear of air bubbles or fork marks. 

PRESSURE COOK CHEESECAKE

Pour 1 cup (250 ml) of cold water in pressure cooker.
Place cheesecake pan on top of a steamer rack.
Close lid and pressure cook at High Pressure for 26 minutes and Natural Release will take roughly 7 minutes.
Open lid gradually. Absorb any condensation on the surface by lightly tapping it with a soft paper towel.

COOL, CHILL, SERVE CHEESECAKE

1.    Cool 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 to room temperature.

2.    Release Cheesecake from Sidewall to Avoid Cracking: After cooling for 10 – 15 minutes, carefully run a thin paring knife to release the cheesecake from the pan.

3.    Chill Cheesecake in Fridge: Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 – 8 hours (preferably overnight).

4.    Serve: Remove cheesecake from the refrigerator. The best way to release the cheesecake from the bottom pan is warm the bottom of the pan to melt the butter. 

Recipe by Pressure Cook Recipes at https://www.pressurecookrecipes.com/instant-pot-cheesecake-new-york/

INSTANT POT Stuffed Green Peppers

·        4 Medium Bell Peppers

·        1 Small Onion

·        1 pound turkey

·        2 cups Cooked Rice (adjust amount if desired)

·        1½ tbsp Oregano

·        ½ tsp Sea Salt

·        ¼ tsp Black Pepper

·        2 Garlic Cloves (minced)

·        ¼ c. bread crumbs or stuffing mix

·        1 can Rotel mild

optional -1/2 cup of Prego chunky Spaghetti Sauce

shredded cheese as a topping after they cook.

Instructions

1. Rinse the peppers. Cut off the top parts and remove all the membranes and seeds.
2. In a bowl, combine together finely chopped onion, ground beef, cooked rice, oregano, salt, pepper, minced garlic, breadcrumbs and 1 can of mild Rotel. You can also add some spaghetti sauce to make it thicker and richer.
   Mix well using your hand or spoon.
3. Pack each pepper with the mixture.
4. Add 1 cup water to the Instant Pot. Insert the steam rack and place the stuffed peppers onto it.
5. Lock the lid. Turn the steam release to SEALING and press MANUAL. Adjust the time to 8 minutes. Let the pressure release naturally (about 4 minutes) before opening the lid.
6. Let the peppers cool down slightly before serving.

Recipe Notes

1. This recipe was made in a 6-quart Instant Pot. The cooking time does not include time needed for the pot to come to the pressure and release its pressure.
2. If using large peppers you might need to adjust the cooking time slightly to make sure they are tender and the meat is cooked through.
3. I used a three pack of peppers and use the rest of the meat in ramekins to make mini meatloaf.
4. Top with shredded cheese or catsup. I prefer Prego spaghetti sauce. 
5. The meat to rice ratio can be adjusted to your liking.

This is one of my favorites. So tender and moist.