Danger! Perfect Raspberry Cheesecake
You know what I like about making cheesecake?
Nothing.
There is nothing I like about making cheesecake.
In fact, my husband teases me that I apply the definition of insanity to cheesecake-making.
Oh no, I don’t use the same method over and over again. No-no. Even I, am not that much insane.
I use different recipes all the time. Yes, I do. And they all come out horribly wrong.
What a pity.
That is, until yesterday!
Let me introduce-
The Perfect Raspberry Cheesecake
I used my instant pot. The one for which I bought a cookbook at Costco ages ago. It’s a good cookbook! I made a bunch of things (carrot ginger soup was fantastic, the pot roast was to die for, and simple steel-cut oatmeal comes out quick and most excellent). And I really wanted to make cheesecake too. But then, there were all these other recipes that hadn’t failed me yet.
See, they even showcase it on the front page! You wouldn’t guess it of course, looking at the picture of MY cheesecake… It’s like one of those “find 10 differences” games, right? ;) The major difference is, my cheesecake is happily residing in my stomach at this point. While the picture is…. cold… and… glittery, i dunno
Yesterday, when I was desperately trying to keep myself from approaching the refrigerator for not-so-secretly-stashed chocolate, I realized that what I really wanted, was cheesecake.
Not to make cheesecake, mind you. That’s what I hate. To eat cheesecake. That’s what I love.
With a sigh and a silent prayer to cheesecake gods (if there were any, they would have heard me by now), I opened the instant pot cookbook. From Costco. The one I bought ages ago.
Because, over the years I likely tried and failed most other cheesecake recipe, let’s face it.
But this one...
It came out perfect. So very perfect. I devoured most of it for breakfast. And I didn’t even bother with making the ganache. Seriously, who needs ganache when your cheesecake is perfect as is?!
I do. I need ganache. But once I ate a spoonful of this wonder, I forgot all about the ganache. And that I don’t eat desert on Wednesday mornings.
Here is what I did:
Beat two packs of 8-ounce cream cheese packs with about half a cup of raspberry jam, a tablespoon of flour, a couple of helpings of sour cream and two eggs.
Poured two cups of water in the instant pot.
Placed the pan in the instant pot for 35 minutes on high.
Chilled. The cheesecake, that is. Well, I chilled too, while it was cooling in the refrigerator.
I think I could repeat this sequence again… Not too soon, my thighs hope. Meh, who asked them?!
Hitting the gym now. No regrets.
