Thanks for the video. I have tried one of your recipes and it turned out great. Instant pot has taken my cheesecake making to a whole new level. No more dried out cheesecakes and leaking springform pans in the oven. Instant pot cheesecakes always come out moist and delicious.
Looks perfect to me. Removing the parchment has me on pins & needles, you did great, I don’t think I will,be as good as you were able to do, tomorrow is my turn 😬
The recipe for cheesecake official IP site is super great, at least I think so, I have made this one as well, IP recipe I like because it calls for jam, less sugar,less sour cream, I use smuckers all natural orange marmalade 1/2Cup, can use any smuckers flavor you like switch it up, I use sprinkles on top batter in sprinkles on, little for color,colors are fun, I don’t cover, also,I don’t use flour in my batter, I like cornstarch, I think it’s creamier, I use chocolate graham crackers, butter my springform pan bottom & an inch or so up the side ( Kerrygold )no parchment, few other tricks, as well IP cheesecake recipe is a keeper I think cheesecake folks would enjoy.
Hi i was watching your video because i am attempting a blueberry version but as i was watching your video i noticed that you made the parchment paper fit in the pan but if you line all of the bottom pan round you don't need to worry about fishing the parchment paper since it stays on on the pan just a thought thanks for the video i feel more confident in doing the 2 cheesecake on my Mealthy Multipot
I have this one in the IP right now. Hoping for a better result this time. I ordered the parchment rounds after the disaster of my first cheesecake. The crust pretty much stuck to the bottom of my spring form pan but left a thin layer on the bottom of the cake when I removed it. I wound up scraping the crust off the bottom of the pan, putting it into my little food processor and sprinkled on top of the cheese cake. Tasted grate, just didn't look like it should have.
OMG! That looks so amazing and delicious. Thank you for your very detailed video. I'll have to make a cheesecake tonight now that you've shown how easy it is to do.
This is great, and I use this particular recipe as my base-recipe for the majority of my cheesecakes. One thing though - your trivet has handles . The sling is unnecessary.
anyone else see the screaming faces in the top of the finished cheesecake? That was cool! Subscribed. Nice channel. My Instant Pot will be here this week!!
Looks amazing. I wanted to suggest not adding the 2nd tsp of vanilla as you are adding extra liquid. If you don't have a vanilla bean, you could just omit it. It is for the beautiful flavor and visual vanilla bean specks as you know. I make vanilla extract and buy the vanilla beans at a local health store and just buy 5 or 6 of them for a big bottle of vodka. It is really nice to have since buying the pure , Madagascar vanilla is expensive.
It's possible that the extra liquid caused the extra cooking time... although the recipe called for 1/2 t. so I only added 1 teaspoon total. It could also have to do with the size of eggs used since larger eggs would be more liquid... whatever the case, it tasted fantastic! I really need to start making my own vanilla!
Ah yes, good points. Yes, make vanilla extract and do a video one day. (Another video idea). The best vodka is Titos brand from Texas. You can zoom in on the vanilla specks on your knife edge. 😉🙂
If you have any friends going on a cruise or vacation near Cozumel, Mexico, ask them to pick up vanilla. It's local there, and a huge bottle of pure vanilla costs about what those tiny bottles cost in the supermarket. We're talking about ten bucks for a liter. I always bring back 3 or 4 and distribute to friends and family.
Are you going to make (or have you, and I've missed it. . .?,) a vid on that chocolate cheesecake? That looks equally awesome!! Also, I strongly recommend this spring-form pan, available from Amazon. ("Kitchen Knack Professional Anodized Aluminum 6 Inch Round x 3 Inch Springform Cake Pan") It works great, seals nice and tight, and is much easier to release the cake than pushing it up from the bottom! Jeff from "Pressure Luck" recommends running a small paring knife down and around the edge of the cake after letting it sit for an hour, and before putting it in the fridge. This also worked great!
I just posted the chocolate cheesecake video this morning! I've tried springform pans and have found that I get a better edge with the push bottom pans... they're also easier to clean since they don't have a clasp. :)
+A Murphy I probably wouldn't... Three sides we pretty nice just with the push bottom pan. I did notice that the parts where the preserves touched the edges of the pan are where the sides didn't look as nice. Next time I'll try to keep the preserves more towards the middle to keep the edges clean. 🙂
This looks great I want to try it all the I was wondering what the cake button on my instant pot does lol every video I see people using manual and nobody is using the cake option. Does anyone know what the cake option does vs manual?
Most IP models don't have a "cake" setting. It's really just a preset time... kind of a gimmick in my opinion. You get the same results cooking on manual and adjusting to the time the recipe calls for.
Started with a fat pan, melting butter leaked out bottom,wrapped bottom and top with foil, got instant baking set with spring form pan and mini bunt cake, spring form is much better !no wrapping bottom,no lining sides with parchment, cheese cake comes out easier and guess what 6qt ekovana pip lid fits pan so no foil needed on top, will never use fat daddy o again!
You do work fast LOL Looks great... I didn't heating aluminum foil was very good, in fact toxic. Perhaps the jury is still out on that, but I stopped lining my oven racks with it or wrapping baked potatoes in it, any place where the heated foil can toxins can transfer into my food, etc. Perhaps the jury is still out as to the toxins cooking with aluminum foil...
That is good news to me because foil is such a convenient material to use in cooking... I even feed the cat on it, saves me from washing a gooy wet cat food bowl. She's good at standing on the edge of the foil so it does't move around while she eats or else I would line her bowl with it. Thanks for your videos, and a Very Happy New Year to you and your family and other loved ones, even that old shaggy dog you have LOL... I can remember going to second grade our old Shetland Sheep Dog walked with me and my sister the 1/8 mile to the bus stop and be waiting when we got off the bus. He'd bite anyone but my family and relatives. I can remember the milk man would not get out of his truck until my mom restrained the dog by his big leather collar. Dogs and kids go together like eggs and sausage. Thanks for your reply... :)
You can use silicone - they come in big sheets and you can cut them any shape you want. I use them in place of the parchment paper too. Thanks for a great video!
Those looked amazing! I’m going to have to try making one or both😏 I have a question though, why do you need the foil sling? I’m thinking you could just use the trivet that came with the instant pot, or is it to hot? Just wondering why cause I’m will be making these soon!
With the trivet the pan can slid around really easily. The foil sling holds it securely so you're less likely to have a tragic accident with your beautiful cheesecake as you're lifting it! lol!
Thanks for the vids-very inspiring. In a week and a half I'm in a MasterChef Yokohama "competition". The women will sit and wait while the men prepare the meal. (Just friends, not real TV show) If I make just one dessert, I'm wondering if you have strong feelings toward what could be a winning dessert? I'm thinking this strawberry cheesecake looks great and we're in Japan where you "eat with your eyes" so that might go over well. I'm also thinking of the chocolate cheese cake which looks great too.
Thanks for your response. In preparation for the "competition" I tried the strawberry cheesecake yesterday following the suggested 7 inch pan variation (recommended by ThisOldGal) by doubling the recipe. It was too much filling! Unfortunately it came right to the top of the pan and I couldn't put on a paper towel/tinfoil. It worked and still tastes great but... I'm wondering if I shouldn't go with the smaller pan recipe and just get something a little thinner. Perhaps I should buy a smaller pan? Thoughts? Since I'm hoping to make two, hopefully the chocolate one and the strawberry one, a smaller size would be fine. Thanks in advance for any insight.
When you put your cake back in for the five minutes, how long did you let it do the second NPR for? .did you end up adding the ginger to the crust?? I found one more question.....since you ended up putting it back for more time, have you since made another one with the NEW time of 42 minutes and what was your NPR?? What was your results. I would love to make this cake today, but might hold off a bit. thanks for the video's!!
I let it NPR for 15 minutes both times. No, I didn't add ginger to the crust but I bet it would taste amazing! I have not made it again with 42 min cook time. I would start with the recommended 37 min cook time and add more at that point if needed. Cook time can be effected by a lot of factors so I'd start with the recommended cook time again.
Okay, I have a dumb question. What is the reason for using the sling when you have the trivet? Is the sling just easier to handle? That cheesecake looks to die-for, Nili! Yum!
With the trivet the pan can slid around really easily. The foil sling holds it securely so you're less likely to have a tragic accident with your beautiful cheesecake as you're lifting it out! lol!
I made this cheesecake but all my preserves sank to the bottom when I tried to swirl. 😞 Does anyone have any clues as to why this happened? I'm sure it will still taste good but
Indigo Nili thanks for replying! Come to think of it, this cheesecake filling was much more liquid than the last one I made (ny cheesecake). Maybe it was my eggs, they came from a friend so I can't control the size but maybe next time I'll buy eggs lol Yours looked great though! And mine still tasted great, and hey, since the jam sank I put that sour cream layer on top 😃👍🏼
Thanks for the video. I have tried one of your recipes and it turned out great. Instant pot has taken my cheesecake making to a whole new level. No more dried out cheesecakes and leaking springform pans in the oven. Instant pot cheesecakes always come out moist and delicious.
Looks perfect to me. Removing the parchment has me on pins & needles, you did great, I don’t think I will,be as good as you were able to do, tomorrow is my turn 😬
The recipe for cheesecake official IP site is super great, at least I think so, I have made this one as well, IP recipe I like because it calls for jam, less sugar,less sour cream, I use smuckers all natural orange marmalade 1/2Cup, can use any smuckers flavor you like switch it up, I use sprinkles on top batter in sprinkles on, little for color,colors are fun, I don’t cover, also,I don’t use flour in my batter, I like cornstarch, I think it’s creamier, I use chocolate graham crackers, butter my springform pan bottom & an inch or so up the side ( Kerrygold )no parchment, few other tricks, as well IP cheesecake recipe is a keeper I think cheesecake folks would enjoy.
Hi i was watching your video because i am attempting a blueberry version but as i was watching your video i noticed that you made the parchment paper fit in the pan but if you line all of the bottom pan round you don't need to worry about fishing the parchment paper since it stays on on the pan just a thought thanks for the video i feel more confident in doing the 2 cheesecake on my Mealthy Multipot
I have this one in the IP right now. Hoping for a better result this time. I ordered the parchment rounds after the disaster of my first cheesecake. The crust pretty much stuck to the bottom of my spring form pan but left a thin layer on the bottom of the cake when I removed it. I wound up scraping the crust off the bottom of the pan, putting it into my little food processor and sprinkled on top of the cheese cake. Tasted grate, just didn't look like it should have.
OMG! That looks so amazing and delicious. Thank you for your very detailed video. I'll have to make a cheesecake tonight now that you've shown how easy it is to do.
Thanks Indigo Nili! I hope you and your family had a wonderful Christmas, and I wish you a Happy New Year!
This is great, and I use this particular recipe as my base-recipe for the majority of my cheesecakes. One thing though - your trivet has handles . The sling is unnecessary.
The sling is more secure. I don't want my cheesecake to slide around and slip off!
that looks amazing Nili 🍰, trying it out on my new year's eve night, for sure ! thx for the idea, have a great day 😊
Watching all these yummy cheesecake recipes will not help in my effort to lose weight this year
I know what you mean! I'm trying to get all these dessert recipes out before everyone starts their new years resolutions in a few days! lol!
OMG, right??
anyone else see the screaming faces in the top of the finished cheesecake? That was cool! Subscribed. Nice channel. My Instant Pot will be here this week!!
wish I had a piece right this minute. I'm going to be on the lookout for a pan. This is a must make :)
Thanks for the video!
Oh my goodness, that looks so good. There is no way I would be able to wait that long to eat cheesecake! Hahaha
Looks beautiful.. Thanks for sharing..
BEAUTIFUL
Looks amazing. I wanted to suggest not adding the 2nd tsp of vanilla as you are adding extra liquid. If you don't have a vanilla bean, you could just omit it. It is for the beautiful flavor and visual vanilla bean specks as you know. I make vanilla extract and buy the vanilla beans at a local health store and just buy 5 or 6 of them for a big bottle of vodka. It is really nice to have since buying the pure , Madagascar vanilla is expensive.
Meant to say if it just needed extra cooking time then having the 2nd tsp of vanilla could be the reason? You are the pro. 😊😄
It's possible that the extra liquid caused the extra cooking time... although the recipe called for 1/2 t. so I only added 1 teaspoon total. It could also have to do with the size of eggs used since larger eggs would be more liquid... whatever the case, it tasted fantastic! I really need to start making my own vanilla!
Ah yes, good points. Yes, make vanilla extract and do a video one day. (Another video idea). The best vodka is Titos brand from Texas. You can zoom in on the vanilla specks on your knife edge. 😉🙂
If you have any friends going on a cruise or vacation near Cozumel, Mexico, ask them to pick up vanilla. It's local there, and a huge bottle of pure vanilla costs about what those tiny bottles cost in the supermarket. We're talking about ten bucks for a liter. I always bring back 3 or 4 and distribute to friends and family.
Are you going to make (or have you, and I've missed it. . .?,) a vid on that chocolate cheesecake? That looks equally awesome!!
Also, I strongly recommend this spring-form pan, available from Amazon. ("Kitchen Knack Professional Anodized Aluminum 6 Inch Round x 3 Inch Springform Cake Pan") It works great, seals nice and tight, and is much easier to release the cake than pushing it up from the bottom!
Jeff from "Pressure Luck" recommends running a small paring knife down and around the edge of the cake after letting it sit for an hour, and before putting it in the fridge. This also worked great!
I just posted the chocolate cheesecake video this morning! I've tried springform pans and have found that I get a better edge with the push bottom pans... they're also easier to clean since they don't have a clasp. :)
Agree not to,far tho.
Looks delicious and amazing!!!
looks yummy
Would you suggest using a knife to loosen the sides? I just ordered this pan. Have always used a springform but it got rusty. Looks lovely
+A Murphy I probably wouldn't... Three sides we pretty nice just with the push bottom pan. I did notice that the parts where the preserves touched the edges of the pan are where the sides didn't look as nice. Next time I'll try to keep the preserves more towards the middle to keep the edges clean. 🙂
Great job!!!
Why did you use a paper towel with some but didnt for chocolate cheesecake? Thanks for vids! So helpful
+G O I was just trying to follow the recipe sas written... the chocolate cheesecake didn't call for a paper towel. 🙂
I'dlike for you to do a video of making a crustless cheesecake.
How you find all this time super mom still want more oatmeal video love those groats you are like my sweet wife thanks
This looks great I want to try it all the I was wondering what the cake button on my instant pot does lol every video I see people using manual and nobody is using the cake option. Does anyone know what the cake option does vs manual?
Most IP models don't have a "cake" setting. It's really just a preset time... kind of a gimmick in my opinion. You get the same results cooking on manual and adjusting to the time the recipe calls for.
I save my foil sling too, and store it in the IP.
+C Loj That's a great idea!
C Loj same!
I was wondering what to do with it. Great idea.
Started with a fat pan, melting butter leaked out bottom,wrapped bottom and top with foil, got instant baking set with spring form pan and mini bunt cake, spring form is much better !no wrapping bottom,no lining sides with parchment, cheese cake comes out easier and guess what 6qt ekovana pip lid fits pan so no foil needed on top, will never use fat daddy o again!
Once out of the pan How do you cover it and store in the fridge?
I put a glass bowl upside down over the cheesecake and kept it in the fridge that way.
You do work fast LOL Looks great... I didn't heating aluminum foil was very good, in fact toxic. Perhaps the jury is still out on that, but I stopped lining my oven racks with it or wrapping baked potatoes in it, any place where the heated foil can toxins can transfer into my food, etc. Perhaps the jury is still out as to the toxins cooking with aluminum foil...
I don't worry about cooking with foil... especially in a recipe like this where it's not even touching the food.
That is good news to me because foil is such a convenient material to use in cooking... I even feed the cat on it, saves me from washing a gooy wet cat food bowl. She's good at standing on the edge of the foil so it does't move around while she eats or else I would line her bowl with it. Thanks for your videos, and a Very Happy New Year to you and your family and other loved ones, even that old shaggy dog you have LOL... I can remember going to second grade our old Shetland Sheep Dog walked with me and my sister the 1/8 mile to the bus stop and be waiting when we got off the bus. He'd bite anyone but my family and relatives. I can remember the milk man would not get out of his truck until my mom restrained the dog by his big leather collar. Dogs and kids go together like eggs and sausage. Thanks for your reply... :)
You can use silicone - they come in big sheets and you can cut them any shape you want. I use them in place of the parchment paper too. Thanks for a great video!
Those looked amazing! I’m going to have to try making one or both😏
I have a question though, why do you need the foil sling? I’m thinking you could just use the trivet that came with the instant pot, or is it to hot? Just wondering why cause I’m will be making these soon!
With the trivet the pan can slid around really easily. The foil sling holds it securely so you're less likely to have a tragic accident with your beautiful cheesecake as you're lifting it! lol!
Indigo Nili
That makes sense! Thanks for the reply!
I was looking for the ingredients recipe and quantities but I didn’t see it, can you send it to me. Thanks
what kind of mould cake do you have in there? its from instant pot or any kind of mould is okay?
Thanks for the vids-very inspiring. In a week and a half I'm in a MasterChef Yokohama "competition". The women will sit and wait while the men prepare the meal. (Just friends, not real TV show) If I make just one dessert, I'm wondering if you have strong feelings toward what could be a winning dessert? I'm thinking this strawberry cheesecake looks great and we're in Japan where you "eat with your eyes" so that might go over well. I'm also thinking of the chocolate cheese cake which looks great too.
I would vote for the strawberry cheesecake! Good luck with the competition!
Thanks for your response. In preparation for the "competition" I tried the strawberry cheesecake yesterday following the suggested 7 inch pan variation (recommended by ThisOldGal) by doubling the recipe. It was too much filling! Unfortunately it came right to the top of the pan and I couldn't put on a paper towel/tinfoil. It worked and still tastes great but... I'm wondering if I shouldn't go with the smaller pan recipe and just get something a little thinner. Perhaps I should buy a smaller pan? Thoughts? Since I'm hoping to make two, hopefully the chocolate one and the strawberry one, a smaller size would be fine. Thanks in advance for any insight.
When you put your cake back in for the five minutes, how long did you let it do the second NPR for? .did you end up adding the ginger to the crust?? I found one more question.....since you ended up putting it back for more time, have you since made another one with the NEW time of 42 minutes and what was your NPR?? What was your results. I would love to make this cake today, but might hold off a bit. thanks for the video's!!
I let it NPR for 15 minutes both times. No, I didn't add ginger to the crust but I bet it would taste amazing! I have not made it again with 42 min cook time. I would start with the recommended 37 min cook time and add more at that point if needed. Cook time can be effected by a lot of factors so I'd start with the recommended cook time again.
Thank you very much for your reply. I will do as suggested and go from there. Love your videos!!
I don't suppose one could make that with fresh strawberries?
Do I have to make a sling ? I could just use the trivet to lift it out , yes ?!
GMM hoodie! 🐓🌋
Does anyone know how to tote one of these small cakes?
Would I be able to do this without the eggs
Yum❤️Good Job❤️Granny Cole
Okay, I have a dumb question. What is the reason for using the sling when you have the trivet? Is the sling just easier to handle? That cheesecake looks to die-for, Nili! Yum!
With the trivet the pan can slid around really easily. The foil sling holds it securely so you're less likely to have a tragic accident with your beautiful cheesecake as you're lifting it out! lol!
What about the sour cream topping?
This recipe has a fruit topping... no sour cream topping.,
I made this cheesecake but all my preserves sank to the bottom when I tried to swirl. 😞 Does anyone have any clues as to why this happened? I'm sure it will still taste good but
Oh dear! Your batter must have been more liquid-y than mine... Extra large eggs maybe? That's all I can think of!
Indigo Nili thanks for replying! Come to think of it, this cheesecake filling was much more liquid than the last one I made (ny cheesecake). Maybe it was my eggs, they came from a friend so I can't control the size but maybe next time I'll buy eggs lol
Yours looked great though! And mine still tasted great, and hey, since the jam sank I put that sour cream layer on top 😃👍🏼
I've made several cheesecake - both This Old gals recipe and the Cheesecake #17 from pressure cook recipes dot com. Both excellent.
👍👍👍👍👍👏👏👏👏👏👏👏👏👏