FOAS, you're right!!!!

And people scoffed when I said cheesecake on your other thread. Isn’t it fabulous?

You know how you're not supposed to look at your phone in the middle
of the night? Probably not because you might start laughing at a
cheesecake post, right? :)))

Fearless!!! That's what I'm calling
you, sooz! Fearless! You're killing me. HA! And while I have made mini cheesecakes (see
below), I have never made the real deal. Did you get a Fat Daddio Pan?????? Literally made my day (and my night too:), and I hope you're planning your next one even as you read -- no pressure HA!

FOAS - yes, she does!

blubird -- I never scoffed, I'm a believer!!!!!:)

I looked back into the archives 8/16 because quite frankly we had to stop making these little buggers. Labeled "absolutely no-control, eat them like popcorn, gain weight, looks aren't important, mini-cheesecakes.":) Not. Kidding. Obviously I need some "drizzle" lesson. Also, managed some oreo minis (think I may have posted these:)

Just so everyone knows, I do not mean to post poster size pics of cheesecakes in mason jars -- I edit, make smaller and Houzz thumbs its nose at me:)

CathyinSWPA

Blubird, the cheesecake is FAB-U-LOUS!

Cathy, I had to laugh at your description: "Labeled "absolutely no-control, eat them like popcorn, gain weight, looks aren't important, mini-cheesecakes."

I didn't use a Fat Daddio pan (although I think I have one around here somewhere!) -- I used a 6 inches diameter by 3 inches deep springform pan that one of my friends gave me when she was downsizing her kitchen stuff.

Definitely post some yogurt ramblings and pics too!

sooz, so happy to hear your Instant Pot is making you a happy chef! Your mashed strawberry topping sounds wonderful, especially right now with the summer heat. Being a new-to-Instant-Pot person also, I remain thrilled with mine! I also made a cheesecake, same spring form pan size you used. If I'm perfectly honest, I thought the texture was a bit too dense, but then again, I'm not as much a NYC cheesecake fan as the more custard but set texture all the way through. Here's my IP cheesecake:

Photos for uploading · More Info

Oh sooz, you need to try the IP dolce de leche! Had leftover which we used for dipping tart apple slices : ) Well, what was left that I didn't have to keep taste-testing ;)

Okay, I had to Google "Instant Pot" because, well, I had a totally different image and was quite excited until I sussed what you had cooked. Hope it was delicious cheesecake... even without the pot.

Ricky, Canna Yogurt ; )

Not a fan of yogurt, but Canna Ice Cream is a distinct possibility. Chef Nathan is coming for our Jamaican feast this evening along with Botanist Scott. Let me see what the experts have to say about it.

Sooz, if you like cheesecake #17 as they call it, go over to Rootitoot Instant Pot group on Facebook for her recipe. It will knock your socks off!

Oh, sorry .... I've been looking through all my baking pans for a "6 inches diameter by 3 inches deep springform pan" HA! Love it, sooz. And that description of mini-cheesecakes is true -- I actually was trying to eat them in slices to make them last LOL!!!

Well shoot, 2Many, I'd eat that topping alone and be one happy camper! Looks delish.

CathyinSWPA

2Many, thanks for posting a great photo (I do like the NY style!), and for the suggestion about IP dulce de leche! Ricky, it was delicious! That being said, I'm not really a yogurt person, but may try it in the IP one of these days.

Pkramer, thanks for the suggestion re Rootitoot! I'd love my socks to be knocked off in a good way!

Cathy, did you actually find a springform pan 6 x 3?

I'm laughing, sooz. I found removable bottom 8 x 3 and am taking it as a sign LOL! I looked up "torture" in the dictionary, and it said "the act of seeing sooz's cheesecake in Instant Pot and being unable to get it out."

I'm going to live vicariously (but may go root around at my mom's house:)

CathyinSWPA

sooz, I should have posted the 'recipe' if one could call it that! Here's the one I used first IP Dulce de Leche and it was just fine - very, very easy!

The second one I tried the more detailed methods and did include a wee bit of baking soda - and added time: IP Dulce de Leche

Here are some of the uses mentioned for this on the first link:

• Pour some in a small ramekin and sprinkle with some sea salt to make an amazing Dulce de Leche dessert *
• Make a caramel pie by placing in a pie crust (either made from scratch or follow the directions on one bought at the market), refrigerating a few hours and then topping with whipped cream *
• Top it over some ice cream of your choice
• Dip pound cake in it
• Dip your favorite fruits in it (apples especially)
• Dip a pretzel rod in it
• Pour some in your coffee/latte
• Transfer to a mason jar, cover with a lid and pop it in the fridge and use when you wish. It won’t harden but will be like a super creamy and perfectly thick caramel consistency!

* I wouldn't do those two as it's just so rich. Also, mine did harden in the fridge after a while (and this stuff keeps for a very long time in the fridge!)

I stirred mine after the IP with a spoon (which took what seemed like forever to get that creamy texture). Second batch I moved to a bowl and used a hand-held egg beater - whipped smooth in much shorter time : )

I just can't wait to make this cheesecake. I am fretting because I am not sure I have the right size pan. I have three springforms but the smallest one is 9" so it probably won't fit in the IP. I can use a 6 x 3 cake pan but it seems like it would be difficult to extract the cake from the pan.

Jerzeegirl, I'd jury-rig a sling for the INSIDE of that 6 x 3 pan.

For example, make a wide sling out of foil and put it inside the 6x3 pan so it overlaps and flaps over the pan. Then, line the pan with parchment over the foil sling and make the crust and press it into the parchment on the bottom, and then make the cheesecake batter and pour that in, too. You'll have to run a knife around the edge in order to help get the cheesecake out of the pan.

If you think the crust will only be on the bottom and won't go up the sides of the pan, then you can also cut more parchment into a nice long strip that's 3 inches tall, and put it around the sides of the pan so your batter will stay inside the parchment and not be pressed up against the foil sling. (or you can run a knife around the edge of the pan when it's done)

With this foil sling, especially if it's wide for stability, you can just pull the cheesecake out from the pan you have, then peel away the parchment that's on the side--you'll still have the parchment circle on the bottom, but the cheesecake will be extricated from the pan.

Using the trivet that came with the IP (make sure the trivet handles are UP!) is an easy way to lower the cheesecake into the IP, and when done, to carefully remove the cheesecake from the IP--just be sure the trivet handles are cool enough to touch. Be careful, though, because the cheesecake pan can slide!

I hope I've explained it ok. If a visual would be helpful, google "youtube foil sling for instant pot" to get you started with the idea of things, but you'd have to make it suit your needs as I've tried to describe above.

Gosh, I used so many words - I hope I didn't confuse you!

I was thinking along the same lines as sooz, jerzeegirl. Obviously, we care that you have some cheesecake LOL!

I'm wondering if you would be able to use sooz's idea with non-stick foil? Basically, forming a foil pan within your pan? You could still create a sling or even just crimp around the pan so you could lift? Gosh, I wish I had some cream cheese to give this a whirl.

CathyinSWPA

Hitching a ride on this thread.