Kahlua Triple Chocolate Cheesecake with Oreo Crust (Pressure Cooker/Instant Pot)

Chocolate Cheesecakeimage2

Happy Wednesday!

My brother loves chocolate cheesecake, and my father, once an avid baker, would normally heed the request. However, my father has fallen off the baking trail for a while, and the torch has been passed to me. I was told I needed to make this chocolate cheesecake for his belated birthday celebration, or I would be excommunicated from the family forever.

*Not exactly, but my family’s cunning use of guilt could be perceived as such!

Now, don’t get me wrong, I love making cheesecake, but it’s very time consuming. My typical cheesecake takes me a solid 2 1/2-3 hours to prep and bake, and an overnight time for the cake the set up. It’s so hot in July, and I try my best not to turn on my oven unless it’s absolutely necessary.

Luckily, I recently purchased an Instant Pot on Amazon Prime Day, the latest crave in the pressure cooker community. I was hesitant to purchase one because I don’t like to buy gimmicky, unnecessary appliances–ever. But I did enough research and was intrigued with the idea that the Instant Pot could not only expedite cooking though the powers of pressure cooking, but it can also act as a slow cooker, a yogurt maker, and it has a sauté option to help sear meat, and  to help get a kickstart on aromatics. It sounded too good to be true, and although I don’t think it is a machine that would replace my trusty stovetop and oven for good, it’s definitely a winner. Especially for custardy desserts like cheesecake!

When I saw this pressure cooker could be used for cheesecake, I was skeptical. But I was also intrigued because I thought about my cardinal rule for making cheesecake: I always create a waterbath to prevent cracks and general overcooking. The pressure cooker, or in my case, the Instant Pot, is essentially steaming my cheesecake just the same by putting two cups of water underneath the rack-raised cheesecake. Because it’s a countertop appliance, I am not raising the temperature in my apartment one bit! No oven needed! Additionally, because it is a pressure cooker, my cheesecake only needed 28 minutes of active cooking time versus the hours I have wasted before.

If you’ve made cheesecakes before, you know the usual drill: bake the cheesecake for an hour, open the oven door while shutting off the heat for another hour, and then you need to cool it on a rack for some time. With this appliance, or any other pressure cooker, you can make your cheesecake and cool it in under an hour. And if you’re afraid that a pressure cooker is going to texturally change the cheesecake–it doesn’t. It tastes as if you baked in the oven, and this way it is guaranteed to be silky, creamy, and smooth!

My one note of caution is this: remember the inactive times associated with a pressure cooker. Yes, pressure cookers advertise times that seem incredible, like this one–but it takes time for the pressure cooker to “preheat” (about 10-15 minutes), and most importantly, time for the machine to depressurize (super important–you NEVER want to open your pressure cooker prematurely–it’s dangerous!), which is approximately 15-20 minutes depending on what you’re making. Because this cheesecake has two cups of water, it does not take too long at all to depressurize. And whatever you do, don’t rush the process! Do not do a so-called quick release–the cheesecake is continuing to cook as it is depressurizing, and this amount of steam release is not gentle enough for this dessert.

In a nutshell, the convenience of the instant pot and the perfected results is making me forgo the use of my oven for a cheesecake ever again! For this recipe, you don’t even have to bake the crust either as it’s prepared and then set in the freezer for ten minutes!

In addition to having excellent cooking results, this cheesecake is of course powered by great ingredients. I use Kahlua (or any coffee-based liqueur) to enhance the chocolate flavor. I also use my higher end vanilla extract. My favorite is Nielsen-Massey’s  Madagascar Bourbon Pure Vanilla Extract, which you can easily grab on Amazon.

I also believe in using good chocolate, but for some reason, I find this triple chocolate needs the milk chocolate to distinguish itself from the bittersweet ganache topping and the oreo crust. If you prefer a different chocolate, go for it!

Other recommended equipment (helpful, but not necessary): Food Processor (I have an immersion blender, so I have a small hand food processor attachment I use to crush the oreos) and my trusty Kitchenaid Stand Mixer. Also, make sure you know what size pan you’re using because a larger cheesecake cannot be made in the pressure cooker as it is too large. A 7 inch springform pan is a must!

Ingredients

Crust
    • 20 whole Oreo cookies (yes, even the white part!)
    • 4 tbsp of unsalted butter, melted then cooled
Cheesecake
    • 1 lb room temperature cream cheese, room temperature for two hours
    • 1/3 cup packed dark brown sugar
    • 1/3 cup white sugar
    • 1 whole egg – room temperature
    • 2 egg yolks – room temperature
    • 1/4 cup sour cream
    • 8 oz of chocolate (I used Hershey’s milk chocolate, but you can use bittersweet chocolate if that’s your preference)
    • 1 tsp higher end vanilla extract
    • 1 tablespoon of Kahlua or coffee-based liqueur
    • 1 tbsp flour (optional–I did not use this)
    • 1 tbsp cocoa powder
Ganache
  • 3/4 cup  bittersweet chocolate chips (or a bar–you’re just melting it, so it does not matter)
  • 3 oz heavy whipping cream (or half and half)

Instructions

    1. Spray the 7″ springform pan with cooking spray.
    2. Add two cups of water to the instant pot and place the rack on the bottom.
    3. Make a tin foil sling to lift the cheesecake in and out of the Instant Pot or pressure cooker. Essentially, you are folding a piece of tin that’s long enough to be able scoop out your cheesecake.
Crust
    1. In a food processor, combine the whole Oreo cookies and the butter. If you don’t have a food processor, put the cookies in a plastic bag and break them up with a heavy item like a rolling pin, until you have fine crumbs.
    2. Pour the crumb butter mixture into the bottom of the pan and pat until it is evenly distributed on the bottom. Put in freezer for 10 minutes.
Cheesecake
    1. In a food processor or stand mixer (I use my stand mixer for this step), mix the cream cheese with dark brown sugar, white sugar, and cocoa powder.
    2. Once combined, add one egg followed by the two egg yolks.
    3. Add the melted chocolate and sour cream.
    4. Continually scrape the bowl down. Add Kahlua, vanilla, and flour  (flour is optional) and mix until creamy.
    5. Pour mixture into the springform pan and smooth with a spatula.
    6. Place pan on the tin foil sling and slowly lower into the Instant Pot.
    7. Set Instant Pot to maximum pressure for 28 minutes.
    8. Once done, turn machine off and let it return to normal pressure for 15 minutes.
    9. Unlock lid and use sling to transfer pan to cooling rack for an hour.
    10. Chill in refrigerator overnight.
Ganache
    1. Put the 3/4 cup of chocolate in a bowl.
    2. Heat the heavy whipping cream to a simmer. Pour over chocolate.
    3. Chocolate will melt, stir until incorporated. Once incorporated, use a spatula and spread over the top of the cake.
    4. Put back in refrigerator to cool.
    5. If you like, use a vegetable peeler and slide the peeler on chocolate for chocolate curls for garnish and/or crumble some oreos!
Recipe Source (but modified by Lei Mangia): SerenaLissy.com

 

Kahlua and Bacardi Tiramisu

KahluaandBacardiTiramisu.jpg

This is my absolute favorite dessert I make. Seriously. It’s one of those recipes that your grandmother makes on special occasions, but never will tell you quite everything that’s in it when everyone asks. Grandma does not want her notoriety to vanish for the sake of appeasing your curiosity. It’s so alluring and delicious that as grandma, you are expected to make it, and as the envious family member, you are expected not to be able to ever learn how to make it!

This is my traditional, go-to-and-impress-him dessert for Valentine’s Day, but don’t feel the need to wait for a holiday. Make this because it’s Wednesday. Make this because you love chocolate and coffee. Make this because you love yourself-you don’t need a special occasion at all. There’s something about its layered espresso goodness that makes everyone smile. Tiramisu, which literally means “pick me up,” has plenty of coffee, espresso, liqueur, and rum to keep you going!

Once she starts making Tiramisu, she will be just fine!

What’s the best thing about making Tiramisu? It’s fancy and tasty without the need for an oven. There is technically no baking involved, but you will need a good stand mixer (or regular electric mixer) because you will need to make sure you get the consistency of the mascarpone and whipped cream mixture right. Other than that, this is the perfect dessert to make for your sweetheart. You can make it in about forty minutes of prep work, leave it overnight, and wake up to a decadent treat.

Cast of Characters (Ingredients):

2 cups strong brewed coffee, room temperature
1 1/2tablespoons instant espresso powder
6 1/2 tablespoons Kahlua, divided, 2 1/2 tablespoons Bacardi Rum
6 egg yolks
2/3 cup sugar
1/4 teaspoon salt
3/4 cup cold heavy cream, divided
24 ounces mascarpone cheese
14 ounces dried ladyfingers (savoiardi) <–Typically, two boxes worth.
3 1/2 tablespoons Dutch-processed cocoa powder <–Go for unsweetened! I used Hershey’s Cocoa Unsweetened.

The most expensive and probably difficult ingredients to find if you do not live in an Italian neighborhood are mascarpone and ladyfingers. When I asked for the mascarpone cheese in my neighborhood grocery store, the attendant asked me if it was similar to parmigiana cheese. Uh, no! This is a sweet, Italian cream cheese! Although he could not help me, I eventually found what I was looking for by the chocolate covered strawberries. Maybe other people see that this, too, is the best Valentine’s Day/anniversary/romantic occasion dessert? The secret must be out…

Can you use regular Philadelphia cream cheese instead? No. If you need to order it from Amazon.com because you live in Minnesota, then so be it. It’s worth the wait. I will say that if you are feeling extra creative, you can make your own savoiardi (ladyfingers), but the ones that come from Italian bakeries are more than excellent.

Okay, as with any baking where you are whipping a cream, you need to make sure your bowls that you are mixing with are chilled. If you really are short on time, throw them in a freezer and start to prepare everything else in the meantime. Cold bowls will help get the nice, fluffy peak you need out of your mixture.

To begin, you need the following:

A stand-mixer (or electric mixer–DO NOT MIX BY HAND WITH A WHISK)

Two mixing bowls (chilled)

A 13 x 9 inch Pyrex (you can do any similar size if needed, but you may have more or less mixture needed)

A rubber spatula

Get on the Grind

1. Prepare the ladyfinger coffee mixture. Brew two cups of coffee (and if you have, you can also brew one shot of espresso) and pour into a large bowl. Measure 2 1/2 tablespoons of Kahlua, 2 1/2 tablespoons Bacardi Rum, and  1 1/2 tablespoon of Instant Espresso Powder. Stir all ingredients into the espresso powder has dissolved.

2. Crack eggs and separate whites from yolks. In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Gradually add sugar and salt and beat at medium-high speed until pale yellow, 1 1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add 1/3 cup of the heavy cream to yolks and beat at medium speed until just combined, 20 to 30 seconds, and then scrape bowl. Do not over beat!

***If you have pasterurized eggs and want to eat Tiramisu traditionally, proceed. For those of you who are bothered by the concept of a raw egg, you can do this optional step to cook the eggs lightly.***

OPTIONAL: Set the bowl with yolks over a medium saucepan containing 1 inch of gently simmering water; cook, constantly scraping along bottom and sides of bowl with heatproof rubber spatula, until mixture coats back of spoon and registers 160 degrees on instant-read thermometer, 4 to 7 minutes. Remove from heat and stir vigorously to cool slightly, then set aside to cool to room temperature, about 15 minutes.

3. Whisk in remaining 4 tablespoons Kahlua until combined. Transfer bowl to standing mixer fitted with whisk attachment, add mascarpone, and beat at medium speed until no lumps remain, 30 to 45 seconds. Transfer mixture to large bowl and set aside. DO NOT OVERBEAT! IF IT IS LIQUIFIED, YOU CANNOT FIX IT.

4. In now-empty mixer bowl, beat the remaining heavy cream at medium speed until frothy, 1 to 1 1/2minutes. Increase speed to high and continue to beat until the cream holds stiff peaks, 1 to 1 1/2minutes longer. Using a rubber spatula, fold one-third of the whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.

5. Assemble your lady fingers by soaking them first, one-by-one, into a 13 x 9 Pyrex. Grab one ladyfinger, drop and roll in the coffee/rum mixture for about two seconds. Do not let it get soggy! Because it will be sit overnight, it will continue to get very moist. In fact, by the third day of leftovers, it may be almost “too wet.” It’s just an excuse to eat it all right away.

6. For each ladyfinger you soak, you must put the cookie on the bottom of the Pyrex. You are making one layer with just soaked ladyfingers first. You may have to break some in half to fit perfectly for your individual pan.

7. Apply the first half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone or simply sprinkle it on. You can also sprinkle a little espresso powder for more oomph!

8. Repeat dipping and arrangement process of ladyfingers by placing the newly soaked ladyfingers on top of mascarpone mixture; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1 1/2 tablespoons cocoa. Cover with plastic wrap and refrigerate overnight or at least 6-8 hours. Cut into pieces and serve chilled. Leftovers can be stored, tightly wrapped, in the refrigerator for up to 3 days.