My Instant Pot® Go-Around #7

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Kaneohegirlinaz

Wannabe TV Chef
Joined
Aug 2, 2014
Messages
8,281
Location
Central/Northern AZ, gateway to The Grand Canyon
I got two Instant Pot® accessories that I've been wanting to try,
but haven't had the time until now.

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I also did a bunch of research on Cheesecakes in the Instant Pot®
World. I found this recipe, a bit involved, very OCD about it, but ...
So I took a very deep breath and dove in.

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I made the crust with the option of adding Flour, for a crisper/firmer crust.
Meh, I don't think I'd do that again ... too crumble-y for us.
I also didn't care for the color of this cake. I've been using Bakers Extract for awhile now, ever since the price of Vanilla Extract went through the roof! I think that's the issue there, so ...
But the flavor is quite nice and it does make a smaller cake, especially for just us two (I'm not sharing btw).

In conclusion: I'm stickin' with my girl Martha and using her recipe!
:chef:
 
Yeah... I'd never put flour into my graham cracker crust (nor added sugar). Note there is a wide variable with graham crackers for this purpose and I have found plain ol' Nabisco graham crackers are the best.

I make mine in a muffin tin with the paper liners. Due to the tin they bake and cool rather quickly, plus they seem to keep longer/better than a traditional sized cheesecake.

https://scottinpollock.us/cheesecake.html

BTW, WalMart online's "Great Value" vanilla extract is pretty good and pretty cheap.
 
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Interesting Scott.

I did some research and Walmart's Pure Vanilla
Extract at my store is $6.72/2 oz. bottle = $1.68/oz.
Costco has theirs down to $21.99/16 oz. bottle = $1.37/oz.

Costco had been my brand of choice for years now... I'm going to
have to plunk down the dough soon, I'm almost out!
:chef:
The Baker's Extract was fine for cakes and cookies, but to me,
not great in this application.
 

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