Cherry Swirl Cheesecake - Instant Pot

I decided a Cherry Swirl Cheesecake would be my first Instant Pot pressure cooker cheesecake. Four years ago I got on a kick developing slow cooker cheesecake recipes, such as my Chocolate Swirl Cheesecake. 

A cheesecake takes 3 hours in the slow cooker. Not bad. But it takes just about 40 minutes in the Instant Pot, including coming up to pressure and pressure release.

Not a big deal for those of us who work at home; but for someone who wants to fit in making a homemade cheesecake before or after work, that speed makes all the difference. 

Cherry cheesecake was the first cheesecake I tasted when I was a young girl. I liked the flavor, but it was sickeningly sweet and full of red dye. But this is organic and natural all the way. 

I had some cherry puree left over because I forgot to put half the filling in the pan, spoon on half the puree, add the remaining filling and spoon on the remaining puree. So I just used what should have gone into the middle as sauce.  

Cheesecake doesn't have to be a big production. It's just about foolproof in the Instant Pot or slow cooker. Just bring a few simple ingredients to room temperature, mix them up, assemble, pop it in and forget about it. 

The main thing is to make sure all the ingredients are at room temperature to ensure a perfectly smooth and silky cheesecake. I brought everything out of the refrigerator an hour ahead.

You might be celebrating something else today, but

I'm celebrating my Ninth Blogiversary of Delightful Repast!

The 7-inch diameter makes for the perfect size servings of something so rich as cheesecake. The more typical 9- to 10-inch size pans make either huge servings or very skinny, long wedges that aren't very attractive. 

If you don’t already have a 7-inch springform pan, you might try Fat Daddio’s 7-inch removeable bottom pan instead. And I just might get one anyway because I love my Fat Daddio’s cake pans.

Are you a cheesecake fan? Mr Delightful loves cheesecake, so I figure even if I never make anything but cheesecakes in the Instant Pot it will be worth it!

Don't forget to Pin it and share it!

Cherry Swirl Cheesecake

(Makes one 7-inch/18 cm cheesecake, 8 servings)

The Crust

1 tablespoon unsalted butter, room temperature (for pan)
1 cup graham cracker crumbs (6 whole crackers, 3.25 ounces/92 grams)
1 tablespoon sugar
3 tablespoons (1.5 ounces/43 grams) unsalted butter, melted and cooled

The Swirl

3/4 cup or so (5 ounces/142 grams) frozen whole pitted sweet cherries, thawed and drained

2 teaspoons non-GMO cornstarch

The Filling

2 8-ounce packages (454 grams total) cream cheese, room temperature

1/2 cup (3.5 ounces/99 grams) sugar

2 large eggs, room temperature

1/2 cup (4 ounces/113 grams) sour cream, room temperature
2 teaspoons vanilla extract

1 Butter bottom and sides of a 7-inch springform pan with the softened butter. Cut a circle of parchment paper to fit the buttered bottom of the pan, then butter the top of the paper as well. Combine crumbs, sugar and melted butter until the mixture comes together. If you used a food processor to make the crumbs, you can mix the crust in it as well. If you used the rolling pin/plastic bag method to make the crumbs, you can mix the crust with a fork in a small bowl. Press the crumb mixture over the bottom and one inch up the sides of the springform pan. Place in freezer while proceeding with the recipe.

Note: I use the Progressive International 3-Inch-Deep 7-Inch Nonstick Springform Pan, which I didn't find on Amazon except in this Set of 3 Springform Pans.

2 Using a 20-inch length of aluminum foil, make a “sling” by folding it in thirds lengthwise. This will help you get the hot pan out of the pot. Save it to reuse.

3 In food processor or blender, puree cherries; measure 1/2 cup. Stir in the cornstarch; let stand.

4 With electric mixer on medium speed, mix cream cheese and sugar until perfectly smooth, about 2 minutes. Scrape the bowl and beaters/paddle. Add eggs, one at a time, mixing well on low for 20 seconds after each addition. On low speed, mix in sour cream and vanilla extract just until well combined, about 20 seconds. 

5 Pour half the cheesecake filling into prepared pan. Drop teaspoonfuls of the cherry puree on top of the filling in the pan, using not more than half the puree. Pour the remaining filling in the pan, and drop teaspoonfuls of remaining puree on top. Using a thin, pointed knife, gently cut through the batter several times in a figure-8 motion to make swirls, being careful to not disturb the crust. 

6 Place rack (with its handles down) in bottom of the Instant Pot cooking pot, and add 1 cup of water to the pot. Carefully set the cheesecake, centered on its foil sling, on the rack. 

7 Put the lid in place and turn the steam valve to Sealing. Attach the condensation cup to the back of the unit. Plug in the Instant Pot. Press the Pressure Cook key. Leave the indicator on High Pressure and change the cooking time to 25 minutes.

Note: It took just a few minutes to reach working pressure. This varies with the amount and temperature of the ingredients in the pot. 

8 When the beep sounds, turn it off by pressing Cancel. Allow the pressure to release naturally for 10 minutes, then do a quick release by turning the steam valve to Venting.

9 When the float valve drops down, carefully remove the lid. With a paper towel, gently blot any moisture that collected on top of the cheesecake. Using the foil sling, carefully lift out the cheesecake. An instant-read thermometer inserted in the center should register 150F/66C.

10 Cool on wire rack for 1 hour. Carefully run a knife around the edge of the cheesecake. Release the spring and remove the sides of the pan. Cover and chill for at least 6 hours before serving.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Tahini Chicken Tea Sandwiches - New West KnifeWorks Review and Giveaway

This batch of Tahini Chicken Tea Sandwiches was made for a little casual afternoon tea, but it will be on the menu at my next proper afternoon tea party, along with Cucumber Sandwiches and Sliced Egg and Dill Sandwiches. 

But before I go on (and on) about tea sandwiches, I want all of you who are not into that sort of thing to know that this knife we’re giving away is not just for tea sandwiches, so don’t click away! 

The New West KnifeWorks G-Fusion Petty Utility Knife is probably the most versatile knife in my collection. For this recipe alone, I used it for butterflying chicken breasts; chopping onion, fennel and cooked chicken; and cutting sandwiches. 

And it does so much more. It’s big enough and the right shape to use as a small chef’s knife and small enough that some cooks even use it as a paring knife. The razor-thin blade makes it great for filleting, boning and trimming silverskin.

For nearly a year, it’s been my go-to knife for shallots, onions, tomatoes, bell peppers, small fruits and vegetables, chopping or chiffonading herbs, supreming citrus, cutting and trimming raw meat and carving cooked meat. But back to the tea sandwiches …

I have wasted so much tahini over the years. Love that stuff! And I use a lot of it in my Hummus and Baba Ghanoush (pardon those pictures, by the way, I was just starting out!), but then there’s always some left over. 

What else can I do with it? Mr Delightful is not a fan of dips, so I wanted to use it in a way he would enjoy, too. He likes chicken salad sandwiches, so there you go.

He’s not fussy about his sandwiches being perfectly cut, but (and now I’m talking to my Tea People) tea sandwiches must look as good as they taste. They must be cut very cleanly; squished sandwiches and ragged edges are simply not the done thing. 

So tell me, what is your favorite tea sandwich? And be sure to go to the section below the recipe for details on this very generous giveaway. If you don’t happen to need a knife, you know someone who does; and this knife would make a great and generous gift.

Blade Length 5.5 inches, Overall Length 11 inches, Max Blade With 1.187 inches

Tahini Chicken Tea Sandwiches

(Makes 32)

2 tablespoons sesame seeds
1 1/2 tablespoons extra virgin olive oil
1 pound (16 ounces/454 grams) boneless skinless chicken breasts
3/8 teaspoon salt, divided
3/8 teaspoon coarsely ground black pepper, divided
2 tablespoons minced onion

1/2 cup shredded carrot
1/2 cup minced fennel or celery

1/2 cup unsalted tahini

2 tablespoons (1 fluid ounce/30 ml) freshly squeezed lemon juice
1/4 teaspoon curry powder
16 slices potato or buttermilk bread (or other soft, "wide" bread)
1 stick (4 ounces/113 grams) unsalted butter, very soft

1 In dry skillet, toast the sesame seeds over medium heat, stirring frequently. Remove to 1.5-quart bowl to cool.

2 In same skillet, still hot, heat the olive oil. Add the chicken breasts and cook, loosely covered, over medium-low heat about 15 minutes on each side, depending on the thickness of the pieces. Season each side of chicken with up to 1/8 teaspoon each salt and pepper. Remove to plate to cool.

Note: I used the New West KnifeWorks Petty to butterfly the chicken breasts, so they needed just 10 minutes on each side. Set aside to cool.

3 Add onion to skillet and cook until very soft, about 5 minutes, deglazing the pan with the onion juices, scraping up any brown bits. Add the onion and oil to bowl with sesame seeds.

4 Chop the cooled chicken and add it to the bowl. Stir in the carrots, fennel or celery, tahini and lemon juice. Add the curry powder and remaining salt and pepper. Taste and adjust seasoning. Cover and chill for at least an hour before assembling sandwiches.

5 Spread each slice of bread thinly with softened butter. Divide the chicken salad (about 1/4 cup each) among the 8 bottom bread slices. Top with remaining buttered bread slices. Trim off crusts and cut each sandwich into four fingers or rectangles, arranging on a plate in about three layers. 

6 Lay a good-quality un-dyed paper towel on top of the sandwiches. Wet and wring out well another paper towel; lay the damp paper towel on top of the dry paper towel. Never place the damp paper towel directly on top of the sandwiches or they will become soggy. Wrap rather snugly with plastic wrap; refrigerate for at least an hour or up to several hours. This will make your sandwiches “hold together” and keep them from drying out. Remove from refrigerator and uncover sandwiches just before serving.

New West KnifeWorks Petty Knife Giveaway

I chose the all black knife, but it comes in 7 other beautiful and unique New West color combinations you must check out. The knife comes with a beautiful leather blade protector.

This giveaway is open to readers in the US* who are 18 years of age or older. To enter, leave a comment below (one entry per person). Tell me the first thing you'd make with the knife and/or which color you'd choose. Please include your email address in the body of your comment. Must enter by 11:59 p.m. Eastern time Wednesday February 13.

* If you are outside the US but would like to have this sent to someone you know in the US (you would have to send them a gift card separately on your own), go ahead and enter!

Winner will be chosen by random drawing and be announced here in the comments before noon Eastern time on Thursday February 14. If I don't hear back from the winner of the random drawing by noon Eastern time Sunday February 17, a new winner will be selected from the original entrants (those who commented before the giveaway deadline). 

Disclosure: New West KnifeWorks provided a knife for review purposes and one for the giveaway. The views expressed here are entirely my own. I always tell my readers what I really think!

Jean

Maids of Honour - Traditional English Tarts

Maids of Honour Tarts, also called Richmond Maids of Honour, are said to date back to Tudor times and have had a tearoom/bakery devoted to them since 1850 not far from Henry VIII’s home, Hampton Court Palace, in the southwest London borough of Richmond upon Thames.

Not a custard tart, the filling is more akin to cheesecake than custard. The primary ingredient is curd cheese, something even people in England sometimes have trouble finding. With a name like that, you’d think cottage cheese would be the best substitute. But no.

Cottage cheese, even pressed through a sieve, is not similar to curd cheese. Curd cheese is, so I’m told, more like Neufchatel cheese (also called 1/3 less fat cream cheese), in both texture and fat content. Though my filling cracked on top, the texture was perfectly smooth and lovely.

If you don’t have a 12-cup shallow bun tray/patty tin or mince pie/jam tart tin or tartelette pan, those are two I have and recommend. Or you could use a standard muffin tin, though it might be more difficult to get the tarts out.

Don't worry about the cracks. Both the taste and texture are superb. These are going on the menu for my next afternoon tea party, but I'll be making them even before then because Mr Delightful loves them! 

Maids of Honour Tarts

(Makes 12)

Half of 17.3ounces/490 grams package frozen puff pastry
OR 1/3 of my Rough Puff Pastry recipe 
4 ounces (113 g) curd cheese or low-fat cream cheese, room temperature
1/4 cup (1.75 ounces/50 grams) sugar
1/4 firmly packed cup (1 ounce/28 grams) super-fine almond flour (ground almonds)
Finely grated zest 1 lemon 
1 tablespoon (0.5 fluid ounce/15 ml) lemon juice
1 large egg, room temperature
2 tablespoons (1 ounce/28 grams) unsalted butter, melted and cooled
1/4 teaspoon grated nutmeg
1/4 teaspoon vanilla extract
Garnish: a faint dusting of powdered sugar

1 Remove frozen pastry sheet from box and wrapping. Thaw at room temperature for 30 to 40 minutes, until pastry unfolds easily but is still cold. Remove egg and cheese from the refrigerator and let cheese soften at room temperature for same length of time.

2 Preheat oven to 350F/180C/Gas4. Spray with cooking spray, or lightly butter, a 12-hole shallow bun tray/patty tin/tartelette pan. If you don’t have one, you may use a standard muffin tin.

Note: Some people bake them at 400F/205C/Gas6, probably thinking that's best for the pastry, but the pastry is fine and the filling is much better baked at the lower temperature. 

3 On lightly floured surface, roll out thawed pastry to about 9.5x12.5 inches/24x32 cm (pastry should be very thin) and with 3-inch/7.5 cm cutter, cut out 12 circles. Fit the pastry circles firmly into the tin, but do not stretch the dough. Place in freezer while you make the filling. Melt the butter and leave it to cool.

4 In small mixing bowl (I use a 1-quart glass measure), mix together the softened cheese, sugar, almond flour, lemon zest and lemon juice. Beat in the egg and then the melted and cooled butter until thoroughly combined. Spoon the filling into the tart shells, filling them nearly to the top. Bake for about 25 minutes, until puffed and golden.

5 Let cool in the tin for 5 minutes before removing to wire rack to finish cooling. They will sink a little as they cool. You may give them a very light dusting of powdered sugar (icing sugar), if you like, just before serving.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Dal Makhani - An Indian Dish

Dal Makhani (pronounced doll mock-NEE), a buttery lentil curry, is a popular Indian (Punjabi, to be precise) dish introduced to me by Tony of the delightful blog London Calling after his autumn trip to northern India. 

Tony was part of a group of six whose guide organized a cooking experience for them in the home of a family in Old Delhi. This recipe is my adaptation of one he learned.

Dal Makhani is only the second Indian dish I’ve ever made, the first being Chicken Tikka Masala. With copious amounts of butter and cream, this is a very rich vegetarian, though not vegan, dish often reserved for special occasions.

It can be the main dish or an accompaniment. For me, a 1-cup (8 fluid ounces/237 ml) portion makes a perfect lunch all on its own, but it’s strictly a side dish for Mr Delightful.

The recipe Tony got from his hostess/instructor in Old Delhi called for cooking it in a pressure cooker. But I thought, since I’m brand new to pressure cooking, I’d adapt it to stovetop.

Lentils require no soaking and have quite a short cook time, and by using canned red kidney beans instead of dried, which take a long time, it really comes together rather quickly.

Dal Makhani requires no special equipment, just a 3-quart saucepan and a 2-quart saucepan and a food processor or blender to puree the fresh tomatoes. I’ve converted the difficult-to-find-here spices, such as black and green cardamom pods, to available ground spices.

Though I make no claims to authenticity, I think my adaptation captures the flavors quite well. But feel free to play with the spice amounts to suit your own palate.

Dal Makhani

(Makes seven 1-cup servings)

3 cups (24 fluid ounces/710 ml) water
1 1/8 cup (8 ounces/227 grams) lentils (I could not find the whole black gram lentils/urad dal called for)
1 15-ounce (425 grams) can red kidney beans, drained
3/4 cup* (6 fluid ounces/177 ml) heavy cream, divided
3/4 teaspoon salt
1/2 teaspoon paprika, divided
1/4 teaspoon ground ginger or 1-inch piece of fresh ginger, grated
1/4 teaspoon ground cloves or 4 whole cloves
1/8 teaspoon cinnamon or 1/2-inch piece of cinnamon stick
1/8 teaspoon ground cardamom
1/8 teaspoon cayenne
6 tablespoons (3 ounces/85 grams) unsalted butter
1 1/2 teaspoons ground coriander
1 1/4 teaspoons cumin or 1 teaspoon cumin seeds
1 pound (16 ounces/454 grams) tomatoes, pureed in food processor
1 4-ounce (113 grams) can diced green chiles (hot or mild, I used the hot) or 2 to 3 green chiles, minced
Garnish: cilantro (also known as fresh coriander leaves)

* That is a very generous amount of cream. I think next time I make it I'll use half the amount.

1 In 3-quart saucepan, bring water just to the boil. Stir in lentils that have been rinsed and picked over for debris. Bring the water to a rapid boil, then reduce heat and gently simmer for about 45 to 60 minutes, or until tender.

Note: If you use urad dal, whole black gram lentils, they will require soaking and longer cooking.

2 Stir in the kidney beans, half the cream (3 ounces), salt, half the paprika (1/4 teaspoon), ginger, cloves, cinnamon, cardamom and cayenne. Leave it simmer for 15 minutes or so while you proceed with the tomato mixture.

3 In 2-quart saucepan, melt the butter. Stir in the coriander, cumin, remaining 1/4 teaspoon paprika, tomato puree and green chiles. Cook for 5 to 6 minutes “or till the butter leaves the gravy.” (If you don’t know what that last bit means, don’t ask me; just cook it for about 6 minutes and let that be that!)

4 Stir the sauce into the lentil mixture and cook for another 10 minutes over low heat. Stir in the remaining cream and continue cooking for 5 minutes. Taste and adjust seasoning. Garnish with cilantro and serve with rice and naan or roti.

Jean

Pressure Cooker Beef Stew - Instant Pot

I know what you’re saying: “Beef stew? Didn’t she just post Beef Stew last month?” Yes, but that was Slow Cooker Beef Stew. This is Pressure Cooker Beef Stew. 

Beef Stew is the first thing I made when I finally succumbed to all the hype and got an Instant Pot. But I made Slow Cooker Beef Stew, using the Instant Pot in its slow cooker mode, which is really what I bought it for. It was fabulous!

Then I decided to try it out in pressure cooker mode. I wasn’t entirely happy with the result. I tried not browning the meat as an added timesaver, but browning adds flavor, so I added back that step the second time around. 

And I shortened the cooking time on this second batch. Went from 35 to 30 minutes, and next time I’ll try 25 minutes. I cut the beef into much larger chunks this time, as the typical size pieces all but disappeared that first time.

It’s always better to buy a 3-pound (or so) piece of chuck and trim and cut it up yourself, as I did this time and usually do. Packaged “stew meat” simply disappears in the pressure cooker. If you have a good sharp knife, you won’t have any problem. 

I’ve come up with two ways to cut down on grease splattering during the meat browning in Saute mode. The first way, shown in my Slow Cooker Beef Stew post is fine if the second way isn’t an option for you. The second way works with your range hood/extractor fan.

Protect your kitchen from grease spatters when you saute in your Instant Pot or other countertop appliance by setting the appliance on your stovetop to take advantage of your range hood/extractor fan.

This recipe serves six OR makes three meals-for-two, so I immediately divided it into three and popped one in the freezer for a future meal. We love having a stash of homemade freezer meals.

If you're new to Instant Pot cooking, you'll like the detailed instructions included in my recipe. If you haven't yet jumped on the Instant Pot bandwagon but are contemplating it …

My "verdict," so far, is: I don't think I really need a pressure cooker and will probably use my Instant Pot as a slow cooker most often. It's the only multi-cooker slow cooker I've found with a stainless steel cooking pot.

As I get more proficient with the Instant Pot pressure cooker, I’ll come back here and make updates to this post. And if you have any hot tips for new Instant Pot users, do let me know. 

Don't forget to Pin it and share it!

Pressure Cooker Beef Stew

(Serves 6)

2 tablespoons extra virgin olive oil, divided

2.75 pounds (1.25 kg) 2-inch cubes of well-trimmed lean beef chuck

1/4 cup (1.25 ounces/35 grams) unbleached all-purpose flour
1 teaspoon salt, divided
1 teaspoon coarsely ground black pepper, divided
3 teaspoons Worcestershire sauce, divided
1 1/2 cups (12 fluid ounces/473 ml) chicken broth or water, divided

1 1/2 pounds (24 ounces/680 grams) Yukon Gold potatoes, cut into 1-inch pieces

4 medium carrots (12 ounces/340 grams), peeled, cut diagonally into 1-inch slices

3 stalks celery (6 ounces/170 grams), sliced diagonally into 1-inch pieces

1/2 large onion, coarsely chopped (6 ounces/170 grams—about 3/4 cup)
1 teaspoon marjoram
1/8 teaspoon crushed red pepper flakes
1 bay leaf
4 to 5 tablespoons (half a 6-ounce can) tomato paste

Slurry of 1/4 cup (1.25 ounces/35 grams) unbleached all-purpose flour and 1/2 cup (4 fluid ounces/118 ml) water

Garnish: 2 tablespoons chopped flat-leaf parsley and/or 1 cup of frozen peas

Note: Some Instant Pot and slow cooker users have told me they don’t bother to brown any meats, they just throw the meat in with all the other ingredients. But I’ve never been happy skipping that step, and I brown the 2.75 pounds of beef in three batches.

1 Plug in the Instant Pot. Select the Saute program. Leave the indicator on Normal temperature. When the word Hot appears on the display, add 1 tablespoon of oil to the stainless steel cooking pot of the Instant Pot. 

2 Put the flour on a dinner plate. Dry the beef cubes a batch at a time with paper towel and dredge lightly in the flour, add to hot oil and brown very well in single layer, sprinkling with 1/8 teaspoon each salt and pepper and 1 teaspoon Worcestershire sauce. Transfer browned beef to a bowl. Repeat twice, adding 1/2 tablespoon of oil each time.

3 Deglaze the cooking pot with 1/2 cup of the broth or water or drinkable dry red wine. Press the Cancel key. Add the beef back to the Instant Pot, along with all remaining ingredients except the slurry and garnish. 

4 Put the lid in place and turn the steam valve to Sealing. Attach the condensation cup to the back of the unit. Plug in the Instant Pot. Press the Pressure Cook key. Leave the indicator on High Pressure and change the cooking time to 25 minutes.

Note: It took 25 minutes to reach working pressure. This varies with the amount and temperature of the ingredients in the pot. 

5 Allow the pressure to release naturally until the float valve drops down. 

Note: This took 42 minutes. It can take 10 to 40 minutes or more, depending on the amount of food in the cooker.

6 When the float valve drops down, press Cancel (display will read OFF, indicating the cooker is in standby mode) and open the lid.

7 Shake together flour and water until mixture is smooth. Stir the smooth slurry into the stew, taste and adjust seasoning; press Saute and continue cooking, stirring occasionally, for 5 minutes to thicken. Remove bay leaf, and sprinkle on parsley or stir in frozen peas.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean