Okay my friends...How are you doing, today? It is our 21st day in isolation and I think I may be getting used to it. At first, I was thrilled with the lack of Los Angeles traffic, but now I can’t believe how thrilled I am without those pesky phone calls and emails. Of course, it would be nice to get a paycheck now and then, but at least I’m eating well.
I’m still on my Instant Pot recipe development project. It may be hard to believe, but you can actually bake in an Instant Pot. You can purchase some inexpensive interesting add-ons for your Instant Pot. For about $29 I found a 14-piece Instant Pot accessories set—steamer basket, 7-inch springform pan, egg bites mold, egg steamer rack, kitchen tongs, silicone oven mitts and more. Once I had my new springform pan I was off to the races—the cheesecake races.
The Ancient Romans served cheesecakes during religious ceremonies. It makes perfect sense: who hasn’t had a religious experience eating a great piece of cheesecake? Whether you are a fan of Junior’s in Brooklyn or you head to The Cheesecake Factory at every opportunity, cheesecake aficionados have a hard time resisting this dessert.
When you blend chocolate with cream cheese and heavy cream, something magical happens. Cheesecakes are easy to dress up. You can add chocolate chips, pieces of leftover cake, or ripples of fruit-flavored ganache to the batter. I am sure you won’t be surprised to learn that cheesecake has outdistanced apple pie as America’s number-one dessert. I know
New York–Style Cheesecakes require patience. They are not difficult to make—really!—but it’s hard to wait to eat them while they cool. And cool they must, because cheesecakes are best eaten after being allowed to chill overnight and then brought back to room temperature.
In some cases, simplicity can be used to imply beauty, purity or clarity. And, that is the essence of this cheesecake recipe. All things being equal, the simplest cheesecake is most likely to be the best. So, pull out your food processor and begin.
Prep time: 25 minutes
Cooking time: 50 minutes
Yield: 8 servings
For the crust
Cooking spray or butter
6 tablespoons unsalted butter
20 chocolate cookies (Nabisco chocolate wafer cookies or chocolate graham crackers)
6 tablespoons granulated sugar
1/4 teaspoon kosher salt
For the cream cheese filling
1-pound cream cheese, at room temperature
3 tablespoons sour cream (from 1 pint of sour cream)
1 large egg, at room temperature, beaten
1 cup semi-sweet chocolate chips, divided
1 cup granulated sugar
1/2 teaspoon kosher salt
3 tablespoons Dutch process cocoa powder, sifted
3/4 cup heavy cream, divided
2 tablespoons pure vanilla extract
1 cup water
For the sour cream topping
1 pint sour cream (less 3 tablespoons used in the filling)
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
To make the filling
Storage: Lightly wrap the cheesecake in plastic wrap and refrigerate up to 5 days.
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