Spicy Jan Cooks
When I'm not out food touring local communities, you will likely find me with my hair up and comfies on, creating new ideas in my kitchen.
As a non-dessert lover, making cheesecake wasn't on my to do list, yet this weekend with my son visiting I decided to bake a cake, a cheesecake actually. I am a devoted Instant Pot user and if I'm going to try something new, it needs to be IP worthy. I scoured the world wide web & found a simple recipe, and of course put my own twist on these mini magic cakes cooked in a pressure cooker. #spicyjancooks
5 - 250 ml jars with lids (widemouth)
1 - 6 qt Instant Pot
1/3 cup graham wafer crumbs with 2 tbsp unsalted butter melted - pat equally into the bottom of jars
In a bowl blend until smooth:
1/2 cup white sugar
1 tsp vanilla
1 tsp lemon juice
1 -250 ml cream cheese
2 tbsp sour cream
Once blended, pour equally into the jars
Cover each jar with foil (to reduce condensation dripping onto the cheesecakes)
Place wire tray at bottom of IP adding 2 cups of water
Place the 5 covered jars filled with cheesecake onto the wire tray - four will fit and 1 will sit on top of all four jars
Secure the lid, ensuring the valve is at 'sealing'
Cook at Manual - High Pressure - 7 minutes - NOW ... go put your feet up!
Once the 7 minutes is done, use Natural Release (approx 18 minutes)
Remove jars carefully as hot
Allow cheesecakes to sit at room temperature for 30 minutes
Secure lids once only warm and place in frig until ready to enjoy.
So, I made this recipe twice today .... and it was amazing!
One batch was Strawberry Compote Topping
One batch was PeanutButter, Chocolate, Caramel & ground Cashews
All I can say is ... I was drooling for more after every bite! True story!