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Instant Pot Model Used -IP Ultra
Inspired by Michael Lim’s Japanese Cheesecake recipe, this is an adaptation that works specifically for the Instant Pot Ultra Model.
Recipe
3 Large eggs separated (59-60 grams)
6 Tbsp all purpose flour (52 grams)
1 1/2 Tbsp corn starch (11 grams)
5 Tbsp sugar (69 grams)
1/4 c whole milk (61 grams)
2 1/2 Tbsp salted butter (32 grams)
4 oz. cream cheese (110 grams)
1 tsp vanilla extract (5 grams)
1 tsp lemon extract (4 grams)
1/4 tsp almond extract (less than a gram)
1 Tbsp Sprinkles Confetti coated with flour
1 c water for steaming
Optional:
(for added depth of flavor)
Browned butter and sugar for coating top and sides of cake
Line bottom of round 6” x 4” aluminum cake pan with parchment paper.
Combine flour and cornstarch.
Separate eggs. Set aside.
In a saucepan, combine milk, butter and cream cheese. Melt together over low heat setting until well combined and smooth. It should be low boiling point.
Remove from heat, and add flour and cornstarch mixture. Mix well with wire whisk. Add yolks until well incorporated.
Add vanilla, lemon and almond extract. Set aside.
Whip egg whites at medium speed for 1 minute, then increase one notch for another minute until soft peaks. Gradually add sugar and beat until firm peaks.
Add a third of the meringue to the batter. Slowly combine the it by swirling the whisk in a circular motion starting from the top working your way to the bottom of the bowl.
Transfer this mixture to a larger bowl and add the second third, mix gently using the same technique earlier.
Repeat for the last third of the meringue. Finish with folding carefully with a rubber spatula until well combined. Be careful not to over mix so as not to deflate the batter. Batter should be firm and not runny.
Pour batter carefully in the pan. Run a skewer and tap a few times to minimize are pockets. Top with sprinkles lightly coated with flour.
Add water in the pot and place pot with trivet and foil sling. Cover loosely with aluminum foil and paper towel.
Set to Cake Mode, Low setting for 40 minute
Release pressure 30 minutes after baking
Cool down for 12 minutes
Loosen sides carefully with metal offset spatula. Gently nudge pan rotating it to help release the cake from pan.
You can set it at room temperature for 12 hours. It should last up to three days if refrigerated.
The flavor develops as it cools and when refrigerated.
#instantpotcake #instantpotcheesecake #Instantpotjapanesecheesecake
Music Credit
Song: Ikson - New Day (Vlog No Copyright Music)
Music provided by Vlog No Copyright Music.
Video Link: • Ikson - New Day (Vlog ...
Track Title: Romantic Piano.
Music by AShamaluevMusic.
Music Link: • Romantic Piano - ASham...
18 сен 2024
