Join Mark & Tiffany Candelaria for December’s cooking class with special guest chef, Jessica Williams. They will be making a delicious, yet easy holiday treat, Cheesecake in the InstantPot! They also make two tasty toppings on the stove, cherry compote and caramel sauce. Full recipe and instructions below, and watch them prepare this in the Candelaria Design kitchen in the video button below!
Ingredients:
For the crust:
4 oz. graham crackers
1 Tbs firmly packed light brown sugar
1 tsp ground cinnamon
4 Tbs unsalted butter, melted
For the filling:
1 lb cream cheese, at room temperature
3/4 cup granulated sugar
1/4 cup sour cream, at room temperature
2 eggs, at room temperature
2 tsp. fresh lemon juice
1 tsp. vanilla extract
Pinch of kosher salt
Preparation:
To make the crust, in a food processor, combine the graham crackers, cinnamon and brown sugar and pulse to fine crumbs. Add the melted butter and pulse until combined. Press the mixture firmly in the bottom of a 7-inch round springform pan. Set aside.
To make the filling, in a stand mixer fitted with the paddle attachment, combine the cream cheese, granulated sugar and sour cream and beat on medium speed until smooth, about 3 minutes. Stop and scrape down the sides of the bowl. Add the eggs, lemon juice, vanilla extract and salt and beat on medium-high speed until evenly blended, about 1 minute. Pour the filling into the prepared crust.
Pour 2 cups water into an Instant Pot and insert the steam rack. Using a foil sling, lower the cake pan onto the rack. Tuck the foil ends over the cake, lock the lid in place, and turn the valve to “sealing.” Set the Instant Pot to pressure cook at high pressure for 28 minutes.
Once the pressure cooking is complete, let the steam release naturally for 15 minutes, then turn the valve to “venting” to release any residual steam. Remove the lid and, using the sling, lift out the cake pan. Let the cake cool, then cover and refrigerate until set, about 2 hours.
Cherry Compote:
1/2 cup sugar
1 lb fresh or thawed frozen cherries, pitted
1 strip lemon zest
2 tsp. cornstarch
In a saucepan over medium heat, combine the sugar and 1/2 cup water. Bring to a simmer and cook, stirring, until the sugar is dissolved, about 3 minutes. Add the cherries and lemon zest, bring the liquid back to a simmer and cook until the cherries are slightly softened but still hold their shape, about 2 minutes.
In a small bowl, stir together the cornstarch and 2 Tbs. water until the cornstarch is dissolved. Stir the cornstarch mixture into the simmering cherries and cook, stirring gently, until the liquid is clear and slightly thickened, about 1 minute. Transfer the compote to a bowl, remove and discard the lemon zest, and let the compote cool to room temperature.
Caramel Sauce:
1 cup granulated sugar
6 Tablespoons salted butter, room temperature
1/2 cup heavy cream
1 teaspoon salt
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating or if the sugar clumped up, remove from heat and whisk to combine. Keep whisking until it comes together.
Stir in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using.