THE PRESSURE’S ON
Make mini fluffy single-serving cheesecakes in seven pressure-cooker-filled minutes.
Imagine a fridge full of single-serving cheesecakes packed in little Mason jars ready to be popped into a lunch bag, brought to a party or simply stockpiled for a quick midweek dessert.
Using an Instant Pot or other electric pressure cooker, you can make a bunch of little Mason jar cheesecakes with just seven minutes of cooking time, a fraction of the time it takes to cook in the oven.
This recipe will fill five 125-mL Mason jars, which is how many jars can fit inside a six-quart Instant Pot.
I use Bernardin brand Mason jars available at hardware stores and supermarkets. The jars also double nicely as stackable, easy-to-clean and- fill spice jars.
After pulling the hot jars from the cooker, let them cool to room tem- perature before refrigerating or sealing with a lid to prevent thermal shock, which would cause the glass to crack. These cheesecakes will last up to five days in the fridge.
Pressure Cooker Mini-Cheesecakes with Graham Cracker Crust and Berry Compote
Star Tested 1 tbsp (15 mL) unsalted butter, melted
1/4 cup (60 mL) finely ground graham crackers
1 250g package full-fat cream cheese, softened
1/2 cup (125 mL) granulated sugar
2 large eggs
2 tbsp (30 mL) sour cream
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) lemon juice Fresh berries, fruit preserves, chocolate syrup, optional In a small bowl, mix melted butter with graham crackers until it forms a consistency similar to wet sand. Spoon about 2 tsp (10 mL) of mix- ture into bottoms of five 125-mL Mason jars. Using fingers, press gently to create a crust.
In a stand mixer with a paddle attachment or in a large bowl with an electric mixer, whisk together cream cheese, sugar, eggs, sour cream, vanilla and lemon juice until smooth. Divide mixture evenly between jars, about 1/4 cup plus 2 tablespoons (90 mL) in each jar. Leave room for cakes to rise when cooking. Gently tap jars on counter to eliminate air bubbles.
Place metal trivet into inner chamber of pressure cooker. Add 2 cups (500 mL) water. Cover each jar loosely with aluminum foil to prevent condensation from lid dripping on to cakes. Carefully place jars on top of trivet.
Place lid over pressure cooker with release valve on “sealing” mode. Cook on manual setting for 7 minutes on high pressure. Depressurize through natural release pressure setting.
When float valve has dropped, remove lid. Using tongs, take cheesecakes out of cooker and remove foil. Allow to cool to room temperature before screwing on lids. Chill in refrigerator for up to 5 days. Before serving, garnish with berries, fruit preserves or chocolate syrup, if desired.
Makes 5 servings. Quick Berry Compote Star Tested
Finish the cheesecakes with this easy three-ingredient compote. This recipe makes enough to top five mini-cheesecakes. 1 tsp (5 mL) lemon juice 1 tbsp (15 mL) granulated sugar, plus more to taste 3/4 cup (185 mL) fresh/frozen berries In a small saucepan over medium heat, stir lemon juice and sugar until dissolved. Add berries. Cook on a gentle simmer, stirring until juices are released and berries are warm and slightly mashed.
Continue to simmer until mixture thickens to a consistency similar to jam, about 3 to 5 minutes. Taste. Add more sugar if desired.
Remove from heat and let cool slightly before spooning on top of chilled cheesecakes.
Makes 1/3 cup (80 mL) compote. karonliu@thestar.ca