Rootitoot Cheesecake for IP Novices

I use a Fat Daddio 7-inch cheesecake pan but any brand of pan will do. (Adjusted cook time for 6-inch pan included in recipe below.) I don't line the sides with parchment and I don't cover it with tin foil. (It's too finicky and it's not necessary.) Use the flat bottom of the cheesecake pan and carve out a parchment paper circle with a paring knife. Then put it in and spray it and the inside of the pan with cooking spray.

**Old fashioned tip: warm the cream cheese and eggs for easy blending:
Warm a plate and a glass bowl under very warm tap water and dry them. Quickly put the unwrapped cream cheese on the plate, cover with the hot bowl and put a dish towel over it like a tea cozy and leave it for 20 - 30 minutes. Warm the eggs (in their shells) in a bowl of hot tap water for about 5 minutes.**

3/4 cup graham, chocolate or vanilla wafers crumbs
2 tsp sugar
3 Tbsp melted butter

(Increase amounts if you like a thicker crust.)
Mix together with a fork and press it in the bottom of the pan and up the sides a bit if you like. I don't even bake it; I just put it in the freezer while I make the filling but if you want to: 350 degrees for 9 minutes, then cool completely.

2 8-oz pkg cream cheese (room temp or warmer) (low-fat works, too)
3/4 cup sugar
2 eggs (room temp or warmer)
1/2 tsp vanilla
1/4 tsp salt
(1-2 tsp grated lemon zest - optional)

Mix everything together until smooth. Very important: beat as little as possible. The less air, the denser and creamier the cheesecake. I like to use my 4 cup measuring cup and immersion blender, keeping the blender's head below the surface so as not to add air. You can use a blender, stand mixer or food processor on low speed or pulse. Pour this over the crust.

Put 1 cup of water in the IP and put the trivet/rack in. Place the cheesecake on the trivet, close the lid and set the valve on the top to Sealing. Hit the Pressure Cook (or Manual) button and use the + and – buttons to set the time at 26 minutes. (30 minutes if it's a 6-inch pan.)

When it beeps that it's done, just ignore it for 15 minutes for an NR (Natural Release). Then flip the valve from Sealing to Venting for a Quick Release. (It may HISS a little but not much.) When the pin drops, open the pot and take the cheesecake out. Tilt the pan and gently blot any condensation off with a paper towel. It may be kind of puffy at first but it will settle down into the typical flat top as it cools. Let it cool for an hour or so on the counter. Whisk and spread the topping over the cheesecake:

1 cup sour cream
3 Tbsp sugar
1/2 tsp vanilla.

Now comes the hardest part of the whole recipe: cover and refrigerating in the pan for at least 4 hours or preferably overnight.

I like it just plain but you can top it with, oh my gosh...just about anything: sliced mangoes, berries, cherry pie filling, sliced bananas and chocolate sauce, lemon curd, whipped cream, a dusting of cocoa, caramel sauce.... you get the idea.

Prepare yourself -there will be applause. :) I hope you love it as much as I do.

Strawberry Cream Cheese French Toast

• Prep
  30 m
• Cook
  1 h 15 m
• Ready In
  9 h 45 m
  

Recipe By:Tamala Henry

"French toast casserole is served with a drizzle of warm homemade strawberry sauce."

Ingredients

• 12 slices home-style white bread, cut into 1-inch cubes, divided
• 2 (8 ounce) packages cold cream cheese, cut into 1-inch cubes
• 1 1/2 cups sliced fresh strawberries
• 2 cups half-and-half
• 12 large eggs
• 1/3 cup pure maple syrup

 

• Sauce:
• 1 cup white sugar
• 1 cup water
• 2 tablespoons cornstarch
• 1 cup sliced fresh strawberries
• 1 tablespoon butter

Directions

1. Generously grease a 9x13-inch baking dish.
2. Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
3. Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
4. Remove baking dish from refrigerator 45 minutes before baking.
5. Preheat oven to 350 degrees F (175 degrees C).
6. Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
7. Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix in 1 cup sliced strawberries; cook and stir until strawberries have softened, about 10 minutes. Add butter; stir until melted. Serve hot over French toast.

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