msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
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Ms. Mofet's Instant Pot Samoa Cheesecake
≈8 Servings
Crust:
1/2 cup crushed chocolate Teddy Graham cookies (≈50 cookies)
2 TBSP. butter melted
Cake Batter:
12 oz. cream cheese, room temperature
1/2 cup sugar
1/4 cup heavy cream
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
1/8 tsp. Lemon juice
1 TBSP. cornstarch
2 eggs, room temperature
1 egg yolk, room temperature
Topping:
1 cup Sweetened shredded coconut
12 Kraft caramels, unwrapped
3 TBSP. heavy cream
1 oz. Semisweet Baker's Chocolate
1 oz. Unsweetened Baker's Chocolate
Prepare a 7 inch springform pan by coating it with a non-stick spray.
In a small bowl, combine the graham cracker crumbs and butter.
Spread evenly in the bottom and up the side of the pan. Place in the freezer for 10 minutes.
In a mixing bowl mix cream cheese and sugar at medium speed until smooth, blend in heavy cream, sour cream, vanilla, lemon juice and cornstarch.
Mix in eggs one at a time just until blended; don’t over mix.
Pour batter into the springform pan on top of the crust.
Cover top of springform pan with paper towel then foil crimped around edge.
Pour 1 cup of water into the inner pot.
Carefully center the filled pan on trivet with handles up and lower it into the inner pot.
Lock the lid in place. Set valve to sealing.
Select Manual High Pressure and set the timer for 35 minutes.
(Took 10 minutes to come to pressure)
When cook cycle is finished (beep sounds) allow a natural pressure release (NPR) for 10 minutes.
Then do a quick release (QR). When pin drops carefully remove lid.
Remove cheesecake from inner pot (lift out using trivet handles).
Remove paper towel and foil.
Check that the middle of cake is set. If not, cook the cheesecake an additional 5 minutes.
Remove the springform pan to a wire rack to cool.
When cheesecake is cooled, refrigerate covered with plastic wrap (or place in a sealed 1 gallon Ziploc bag) for at least 4 hours or overnight.
Spread coconut evenly in a dry wide cast iron skillet.
Toast over medium heat, stirring frequently, until coconut is golden.
Place caramels and cream in a microwave safe measuring cup or bowl.
Microwave on high for 1-2 minutes, stirring every 20 seconds.
When smooth, stir in toasted coconut.
When cooled remove cheesecake to a plate.
Spread the caramel coconut topping evenly over the top of the cheesecake.
Melt chocolate in microwave safe bowl on 50% power, stirring often.
When melted cool slightly then put in a small Ziploc bag, snip off one tip of the corner of the bag. Drizzle over the top of the caramel topping.
Before topping
After Topping
≈8 Servings
Crust:
1/2 cup crushed chocolate Teddy Graham cookies (≈50 cookies)
2 TBSP. butter melted
Cake Batter:
12 oz. cream cheese, room temperature
1/2 cup sugar
1/4 cup heavy cream
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
1/8 tsp. Lemon juice
1 TBSP. cornstarch
2 eggs, room temperature
1 egg yolk, room temperature
Topping:
1 cup Sweetened shredded coconut
12 Kraft caramels, unwrapped
3 TBSP. heavy cream
1 oz. Semisweet Baker's Chocolate
1 oz. Unsweetened Baker's Chocolate
Prepare a 7 inch springform pan by coating it with a non-stick spray.
In a small bowl, combine the graham cracker crumbs and butter.
Spread evenly in the bottom and up the side of the pan. Place in the freezer for 10 minutes.
In a mixing bowl mix cream cheese and sugar at medium speed until smooth, blend in heavy cream, sour cream, vanilla, lemon juice and cornstarch.
Mix in eggs one at a time just until blended; don’t over mix.
Pour batter into the springform pan on top of the crust.
Cover top of springform pan with paper towel then foil crimped around edge.
Pour 1 cup of water into the inner pot.
Carefully center the filled pan on trivet with handles up and lower it into the inner pot.
Lock the lid in place. Set valve to sealing.
Select Manual High Pressure and set the timer for 35 minutes.
(Took 10 minutes to come to pressure)
When cook cycle is finished (beep sounds) allow a natural pressure release (NPR) for 10 minutes.
Then do a quick release (QR). When pin drops carefully remove lid.
Remove cheesecake from inner pot (lift out using trivet handles).
Remove paper towel and foil.
Check that the middle of cake is set. If not, cook the cheesecake an additional 5 minutes.
Remove the springform pan to a wire rack to cool.
When cheesecake is cooled, refrigerate covered with plastic wrap (or place in a sealed 1 gallon Ziploc bag) for at least 4 hours or overnight.
Spread coconut evenly in a dry wide cast iron skillet.
Toast over medium heat, stirring frequently, until coconut is golden.
Place caramels and cream in a microwave safe measuring cup or bowl.
Microwave on high for 1-2 minutes, stirring every 20 seconds.
When smooth, stir in toasted coconut.
When cooled remove cheesecake to a plate.
Spread the caramel coconut topping evenly over the top of the cheesecake.
Melt chocolate in microwave safe bowl on 50% power, stirring often.
When melted cool slightly then put in a small Ziploc bag, snip off one tip of the corner of the bag. Drizzle over the top of the caramel topping.
Before topping
After Topping
Last edited:
