Tag: Instant pot recipe

Chocolate Caramel Cheesecake

Chocolate Caramel Cheesecake

Posted on by Rebecca

This baked cheesecake has a trio of decadent flavours. Deep, rich chocolate; smooth caramel and the warmth of roasted hazelnuts. I first made it over a decade ago, and from that moment it’s become my “famous” cheesecake, often requested at parties and events. It has a professional finish, yet it is so easy to make and it’s one of my most used recipes from the Hummingbird Bakery’s “Cake Days”.

The Instant Pot is one of the best ways to bake a cheescake, and using the waterbath method will ensure that your cheesecakes bake evenly and don’t crack.

For a quick video tutorial, you can check out my instagram here.

Recipe as follows:

yields aprrox 8-12 slices
equipment: 20cm/8 inch round cake tin (preferably springform pan), deep roasting tin, aluminium foil

Ingredients:

Base:
220gr digestive/tennis biscuits (for an extra decadent cheescake you could crush lotus biscuits)
100gr unsalted butter

Cheesecake:
700gr full-fat cream cheese
120gr caster sugar
3 eggs
50gr Nestle tinned caramel
50gr dark chocolate broken into pieces

Topping:
4 tbsp tinned caramel
50gr hazelnuts, roasted and chopped into halves

1. Line the base of the cake tin with baking parchment.

2. Place the biscuits in a plastic bag and crush the biscuits with a rolling pin.

3. Melt the butter, add to the biscuit crumbs in a bowl and stir together. Tip the biscuit mixture into the tin and press it firmly in with a spoon. Place in the fridge and chill for 20-30 minutes.

4. If you are baking in an oven, preheat to 160C at this point (alternatively, Instant Pot requires no pre preperation) Preheat the oven to 160C.

5. Cream the cream cheese and sugar with an electric whisk until smooth. Add the eggs, one at a time mixing at medium speed, scraping the sides of the bowl after each addition. Make sure not to overmix, as this can cause cracks in the cheesecake when baked.

6. Set a third of the cheesecake mixture aside in a separate bowl. Stir the tinned caramel in the remaining two thirds and spoon into the cake tin onto the biscuit base.

7. Melt the chocolate, leave it to cool slightly and stir into the cheesecake mixture that you’ve set aside. Spoon this mixture onto the caramel cheesecake mixture in the tin and smooth over. 

8. Wrap the cake tin in aluminium foil so that no water can enter the tin, folding it slightly over the sides of the tin. Place a cup of water at the bottom of your Instant Pot and close the lid and set valve to seal. Select pressure cook function and choose 40 minutes. Let it do a natural release for about 20 minutes and then open valve to venting. Once your metal popper has gone done, safely open up you lid and take your cheesecake out. It should have a slight wobble in the middle. (If Baking, fill a roasting tin until the water is about 5mm(1/4inch) from the top of the tin. Place the cheesecake in and bake in the oven for 35-45 minutes).

9. Once baked, allow cheesecake to cool in the tin (to room temperature). Then place it in the fridge for at least a few hours, but preferably overnight.

10. Remove the cheesecake from the spring-form tin, then top with the tinned caramel and sprinkle with hazelnuts.


Trust me, this cheesecake is well worth the wait, the flavour, and presentation, is amazing!

Instant Pot Valentines Day Recipes

Instant Pot Valentines Day Recipes

Posted on by Rebecca

Valentines this year is certainly going to look very different. Ever since we started to have children we have incorporated them into our valentines celebrations, after all it’s a day to celebrate love, but this year we are almost certainly spending it at home. I’m a sucker for a picnic, though my husband doesn’t always share my love for sitting on the damp grass and letting bugs walk on your food 🙂 So this year I’ve met him halfway, and planned an “indoor” picnic with easy to cook recipes all done in my trusty Instant Pot.

The first is a winner for every entertaining event. Whether it’s a picnic, a game night or just a casual weekend with friends these sweet siracha flavoured chicken wings are sure to become your go to recipe for easy entertaining.

Print Recipe

Sweet Sriracha Chicken Wings

Prep Time5 mins
Cook Time16 mins
Total Time21 mins
Course: Appetizer
Cuisine: American
Keyword: Chicken Wings, Instant Pot chicken wings, sriracha chicken wings, sweet chilli chicken wings
Servings: 4

Equipment

  • Pressure Cooker

Ingredients

  • 1 kg chicken wings
  • Salt and Pepper to Season
  • 1/4 cup Honey
  • 2 TBLSP Sriracha Hot Sauce
  • 2 tsp Minced Ginger
  • 2 cloves Minced Garlic
  • sesame seeds to garnish
  • spring onion to garnish

Instructions

  • Season chicken wings with salt and pepper and combine the honey, Sriracha, ginger and garlic to marinade. Leave on for 2 hours before hand if possible.
  • Add a cup of water into your Instant Pot and add the trivet stand. Put the marinated meat on top of the trivet.
  • Close Pot with Lid, seal and set to high pressure for 6 minutes.
  • Natural pressure release for 10 minutes.
  • Take the wings out and brush with any leftover marinade, transfer to a baking sheet and grill for 3-5 minutes until golden brown.
  • Serve with your choice of dip and a sprinkle of sesame seed and chopped up spring onion.

For dessert I’ve picked one of my all time favourites, though I honestly couldn’t decide between these delectable chocolate lava pots or the white chocolate and vanilla pot du creme I made previously. Both are perfectly in tune for a day of love.

Print Recipe

Chocolate Lava Cakes

Prep Time10 mins
Cook Time7 mins
Course: Dessert
Cuisine: American
Keyword: chcolate lava cakes instant pots, Chocolate lava cakes, Instant Pot cake, Instant Pot chocolate cakes, melted middle chocolate cake
Servings: 4 People

Equipment

  • Pressure Cooker

Ingredients

  • 2 large eggs
  • 2 large egg yolks
  • 125 grams unsalted butter
  • 1 tablespoon all purpose flour
  • 1/4 cup castor sugar
  • 110 grams dark chocolate
  • 1/2 tsp vanilla
  • pinch salt

Instructions

  • Melt the chocolate and butter together in a glass bowl in the microwave,at 30 second intervals. After 30 seconds, stop, mix and pop in again until all melted and combined.
  • In a large bowl add 2 large eggs, 2 large egg yolks, ¼ cup castor sugar, and a pinch of salt.
  • Slowly mix the melted butter into the egg and sugar mixture
  • Fold in flour and vanilla extract
  • Pour into buttered ramekin dishes
  • Add in one cup of water to your instant pot and place trivet stand inside. Place chocolate filled ramekin dishes inside (you should fit 3 at the bottom on at the top).
  • Close Lid and seal, set to high pressure for 8 minutes (I think I did 9 in the end) and quick pressure release.
  • Lift lid carefully off taking care not to spill condensation onto cakes.
  • You can either serve immediately or refrigerate until needed (and then warm up)
  • Dust with a little icing sugar and cocoa powder.

Let me know if you try these recipes and how you will be spending Valentines Day with your loved ones!

** These recipes were written in collaboration with Instant Pot South Africa.**

Milk Tart Flavoured Creme Brulee

Milk Tart Flavoured Creme Brulee

Posted on by Rebecca

Creme Brulee has never been quicker than this! Cooked in an Instant Pot Pressure Cooker, this uniquely South African flavoured Creme Brulee is silky, flavourful and oh so easy to make. No messy water baths in sight!

Milk Tart and Creme Brulee both have to be right up there in my top 5 desserts of all time. Creamy, delicious and sweet, for this heritage day I decided to combine my two favourite dishes. It’s easy enough to whip up as a weekday treat, or fancy enough to serve at a dinner party, this may just be the ultimate dessert.

I cooked up two batches, one on high pressure and one on low pressure and the results were good on both. If you prefer a slightly firmer custard then go with the high pressure option, if you want a thinner texture opt for the low pressure cook.

I instantly fell in love with this way of cooking brulee and will definitely be making it again! Recipe below, let me know your thoughts!

For a full video check out my Instagram page here.

Print Recipe

Milk Tart Flavoured Creme Brulee

Silky, smooth Creme Brulee with a uniquely South African twist
Prep Time10 mins
Cook Time13 mins
Total Time28 mins
Course: Dessert
Keyword: creme brulee, milk tart, milk tart creme brulee
Servings: 6 people

Equipment

  • Instant Pot
  • Pressure Cooker

Ingredients

  • 500 ml Heavy Cream
  • 1 tsp Vanilla Extract
  • 6 large Egg yolks
  • 2 sticks Cinnamon
  • 1/4 tsp Nutmeg
  • Pinch Salt
  • 6 Tbsp Castor Sugar
  • Extra Castor Sugar for topping

Instructions

  • Using an electric beater, whisk up the egg yolks and castor sugar.
  • Bring the heavy cream, vanilla extract, cinnamon sticks and nutmeg up to a warm heat in a pot (DO NOT BOIL).
  • Temper the egg yolks and sugar by pouring a small amount of the warm cream mixture into the large mixing bowl. Mix well. Then, pour and the remaining cream mixture into the eggs.
  • Pour the cream mixture into 6 ramekins until about 3/4 full. Remove any air bubbles on the surface with a spoon. Wrap the ramekins tightly with foil.
  • Add 1 cup of water and steamer rack in your Instant Pot. Place the wrapped ramekins on steamer rack (4 at the bottom with 2 stacked on top).
  • Pressure Cook at Low Pressure for 13 minutes, and 15 minutes Natural Release.Then, release remaining pressure. IF you choose to go for a thicker brulee then Pressure Cook on HIGH for 7 minutes, with a NP release of 5 minutes.
  • Unwrap and refrigerate your brulee for a minimum of 4 hours, preferably overnight.
  • Before serving, sprinkle the remaining castor sugar over the top and use your blow torch to achieve that beautiful hard, crackled caramel top!
Instant Pot Ribs – Sticky Prego Flavour

Instant Pot Ribs – Sticky Prego Flavour

Posted on by Rebecca

Heritage Day is one of those Public Holiday’s that is Proudly South African. A day to celebrate all of the unique and mixed cultures we have in our Rainbow Nation. No other country in the world can claim to have so many national languages, so many different and unique cultures and such a fantastic array of food!

I asked over on Instagram if you could pick one meal unique to YOUR heritage, what would it be? Here are some of the fantastic answers.

  • Samp and Beans – Which I am proud to say I have tried and tested and actually LOVED in my Instant Pot
  • Chicken Curry – Another one I have successfully “crossed over” and now will only make in my instant pot, i’ll be sharing my favourite recipe soon!
  • Bunny Chow – Last year I did a lamb curry for Heritage Day, you could easily convert that and put it into your bread?
  • Khowse
  • Bobotie & rice
  • Lamb
  • Ribs
  • Koeksisters

So what did I choose to make for Heritage Day?

We adore a good set of ribs, our preference is without a doubt beef ribs. I find the flavour a little more “mild” in comparison to lamb and I love the amount of meat you get on the bone. I have NEVER tried to make them in my Instant Pot, my normally “braai” them but let’s face it, with temperatures soaring as they have been the last week, why not skip the “braai day” and just have a swim and spend the time with your family day?

The ribs were fall off the bone tender, and I finished them off under the grill for 5 minutes so they had that beautiful charred texture. I marinated these in a Prego style sauce and my husbands only complaint was that we didn’t have more ! Served up with mealies (also cooked in my IP), homemade coleslaw and some garlic bread, you couldn’t get more South African if you tried 🙂 Actually we could… For dessert I made a “milk tart” flavoured Crème Brulee, both are some of my ALL TIME favourite desserts, so why not try to combine them?

No dealing with messy water baths here, I steamed them in my Instant Pot and they cooked in 7 minutes! The only let down was I ran out of gas in my blowtorch (which I bought years ago in my Master Chef days, specifically for Brulees 🙂 ), so I had to grill them in the oven, so excuse the less then “Pintrest Worthy” picture, but hey, it was a family meal after all and it’s the taste that counts right? TRUST ME, if you are a fan of Milk Tart or Crème Brulee, you need to try this recipe !

Happy Heritage Day South Africa, may this day bring positivity and a united spirit in us all. Whatever meal you choose, cut down the time cooking, use your Instant Pot and enjoy the day with your family! Recipes below:

For a step by step video tutorial check out my Instagram Page here

Print Recipe

Instant Pot Ribs

Tender, fall off the bone, sticky ribs made in record time!
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Servings: 4 people

Equipment

  • Pressure Cooker

Ingredients

  • 1/4 cup Steers Prego Sauce
  • 2 TBSP Steers Barbeque Sauce
  • 3 TBSP Tomato Sauce
  • 2 tsp Red Ginger Garlic Masala
  • 1 tsp Crushed Garlic
  • Salt and Pepper
  • 1/2 cup Apple Cider Vinegar For the steaming liquid

Instructions

  • Marinate your ribs in all of the above ingredients (except for the vinegar), Ideally for a minimum of 2 hours.
  • Put 1/2 cup water, 1/2 cup apple cider vinegar into the container and place the metal trivet on top.
  • Place the ribs on the trivet or steamer basket.
  • Place your lid on and make sure the vent is set to steaming.
  • Select pressure cook, make sure its on high pressure and set the timer for 22 minutes.
  • Natural pressure release for 10 minutes and then release the rest.
  • Baste your ribs with the remainder of the marinade and grill/broil for 5 minutes to give them that charred feeling.
  • Get messy and enjoy!
Instant Pot Festive Meal Ideas

Instant Pot Festive Meal Ideas

Posted on by Rebecca

This succulent Cranberry Orange Chicken followed by a decadent white chocolate and raspberry “pot du creme”, officially signals that Holiday season has begun. No matter what you’re celebrating this year, you’ll probably end up cooking a large meal or two for your family during the holiday’s and lets face it, in Africa, with the heat of our December, the last place we want to be is sweating it out in a hot kitchen. We always had debates in my family growing up over the “traditional Christmas meals” versus something lighter due to the hot weather. We almost always ended up with a combination of both. Thankfully, with Instant Pot around, we don’t have to worry about spending hours in the kitchen anymore.

I’ve been fortunate enough to spend a few Christmas periods over in the USA (and thanksgiving) and I’m proud to say I have mastered the art of succulent turkey, when people say they are dry and unflavourful I beg to disagree. My initial thought was a cranberry orange turkey, however, the Instant Pot however is a little too small to fit an entire turkey, and I certainly wasn’t going to cut off leg and wing portions (hint hint woolies, I see you have the mince now, please sell the pieces too). After some back and forth, I settled on chicken. I knew I wanted to incorporate Cranberries, and I adore the combination of cranberry and orange, it’s just so festive. Even my husband, who is not a fan of “fruit with food”, polished this off. Keep reading for the full recipe.

Mains – Orange Cranberry Chicken with a Balsamic Glaze

You’ll remember that I previously cooked a rotisserie style chicken in the Instant Pot and it is absolutely glorious. So incredibly moist that it falls off the bone, (you can see the recipe up on my Instagram highlights). The first secret to a really great chicken, my mother in law taught me this, is to use a good quality, organic free range chicken. Happy chickens are tasty chickens 🙂 I bathed this chicken in butter, balsamic glaze, freshly squeezed orange and salt and pepper. Stuff fresh rosemary under the skin and into the cavity of the chicken, along with a cup of cranberries and sliced orange. Brown the chicken on both sides by using the saute function of your Instant Pot.

Add your metal trivet stand and a cup of chicken stock into the bottom of the pot along with a big handful of baby carrots. This will not only steam your chicken but will create the most delicious gravy. Chuck in another handful of cranberries for good measure and place your chicken on top of the carrots.

Make sure the lid is closed securely and the steam vent is set to “sealed.” Select the “Poultry” button with high pressure, and a cook time of 38 minutes (dependent on the size of your bird). Finish with a natural release of about 20 minutes. Carefully remove the chicken. If you prefer a crisper skin, which clearly we do; brush the chicken again with the balsamic butter glaze and pop it under the grill for a few minutes. The Balsamic creates the most glorious brown, crispy edge to the skin. Meanwhile remove the carrots and saute the remaining liquid, with a little cornflour to thicken up.

Decorate a serving platter with some fresh cranberries, orange slices, and rosemary, to help showcase your gorgeous Instant Pot Whole Chicken. 

Dessert – White Chocolate “Pot du Creme” topped with Raspberry Coulis

Now lets move onto the good stuff…. the dessert. A recipe so easy I literally had to good it twice to make sure I wasn’t missing something !

While my grandparents were alive, Christmas pudding was an absolute must, Christmas cake always featured as well, but the Christmas pudding “Brandy pudding”, was always set alight by my grandfather, with all the grand-kids looking on in amazement. Everyone crossed fingers that they would get “the penny”. I, however, am absolutely not a fan. There’s something about “fruit mince” that I despise (so mince pies are off the menu too), I prefer lighter, cooler dishes and trio of berries pavlova almost always features on my Christmas Menu.

I haven’t quite figured out how to do a meringue dish in my instant pot (yet), but I did keep the white and red colours going with this glorious dessert, so keep reading until the end. This is honestly the easiest dessert I have EVER made, and one that I will repeat again and again.

This recipe uses the perfect blend of rich white chocolate and fresh, bright raspberries for a simply irresistible treat. Whether it’s a hot summer day or a winter evening in front of the fire, this fabulously easy dessert is a winner.

All you have to do is blend together some white chocolate with egg yolk, lemon zest and vanilla extract and blend in some warm heavy cream to gently melt the chocolate. Divide into some ramekin dishes and pour a cup of water into the bottom of your Instant Pot. Set to 0 minutes on manual and natural release for 5 minutes. It’s a make ahead dessert so you need to refrigerate it for about 4 hours. Blitz up some raspberries to make a simple coulis to top. Sit back and watch all your guests lick their bowls 🙂

Gone are the days of long, complicated Christmas Dinners. Thankfully, with Instant Pot in hand, families can spend a little more “together time” and less time fighting about whose turn it is to do what.

Print Recipe

Orange Cranberry Chicken

Succulent orange chicken with a delicate cranberry balsamic glaze
Prep Time15 mins
Cook Time58 mins
Keyword: chicken, christmas meal, holiday meal, instant pot, orange chicken, orange cranberry chicken, roast chicken
Servings: 5 people

Equipment

  • Instant Pot

Ingredients

  • 1 Whole Free Range Chicken
  • Fresh Rosemary
  • Oranges
  • 2 cups Cranberries
  • 1 tbsp Balsamic Vinegar
  • 2 sticks Butter
  • 1 pkt Baby carrots

Instructions

  • Empty chicken cavity, rinse chicken and pat dry.
    Season skin with Salt and Pepper. Melt about 2 big knobs of butter and mix with 1 tablespoon of balsamic vinegar and the juice of one orange. Rub into the chicken skin (and under. Stuff the cavity with orange wedges, herbs and a cup of cranberries.
  • Turn on Instant Pot "Saute" function and allow to heat up. Brown chicken about 5 minutes per side, or until golden brown.
  • Turn Instant Pot off, remove chicken. Add a cup of chicken stock into the bottom of the pot. Add in the metal trivet and add in baby carrots. Place chicken on top of carrots. Chuck in a few more cranberries for good measure.
  • Close lid and make sure steam vent is closed.Set "Poultry" function on high pressure for 38 minutes. Once cooking time is complete, natural release for about 20 minutes.
  • If you prefer a crispier skin, pop under the grill for 10 minutes before serving.
  • Meanwhile, take the remaining sauce and switch on the saute function again to thicken up. Add a tsp of cornflour.
  • Serve chicken on a bed of carrots, rosemary and sliced oranges for a festive meal.
Print Recipe

White Chocolate And Raspberry “Pot du Creme”

Lighter than a pudding, but thicker than a mousse these "pot du creme" are incredibly decadent and sinfully easy to make in your instant pot.
Prep Time10 mins
Cook Time5 mins
Course: Dessert
Keyword: Instant Pot Chocolate Mousse, Instant Pot Dessert, Quick Dessert, White chocolate and raspberry mousse, white chocolate mousse, white chocolate pot du creme

Equipment

  • Instant Pot
  • Blender
  • 4 Ramekin dishes

Ingredients

  • 170 grams White Chocolate chopped
  • 1 Zest of lemon
  • 1 tbsp Lemon juice
  • 1 tsp Vanilla Extract
  • 2 egg yolks
  • pinch salt
  • 1/2 cup heavy cream
  • 1 pkt Raspberries

Instructions

  • Add chopped up chocolate, egg yolks, vanilla extract, lemon juice and zest and a pinch of salt to blender and grind to break up chocolate.
  • Warm heavy cream gently in microwave (you don't want it hot, just warm) and pour into blender (ideally while still blending). Blend until smooth.
  • Divide mixture evenly into Ramekin dishes.
  • Pour one cup of water into the bottom of the Instant Pot and place metal trivet in.
  • Place dishes on top of trivet and close the Instant Pot and set to seal.
  • Select "Manual" function and select ZERO on timer. Yes, select ZERO minutes.
  • Naturally release for 5 minutes, then quick-release the remaining pressure.
  • Remove the ramekins and refrigerate for 4 hours.
  • Meanwhile, combine raspberries, 2 tbsp water and a little icing sugar in a blender to make a coulis. Blend until smooth, adding additional water as needed. Strain the sauce to remove seeds.
  • Top each ramekin with the raspberry sauce and refrigerate for another 30 minutes.

Notes

**TOP TIP** If you have clear glass ramekins (heat proof) use them, it makes for such a pretty serving if you can see the white and red layers.
** By selecting 0 minutes on the pressure cooker, it really just brings it up to pressure and then releases.

*White Chocolate Pot du Creme recipe originally found from Chop Secrets.

**Collaboration with Instant Pot**

Celebrating Our Heritage With Instant Pot

Celebrating Our Heritage With Instant Pot

Posted on by Rebecca

There sure has been a lot of negative talk and feelings about South Africa recently, a string of bad news, crime and a tumbling economy has left more than just a few South Africans wondering about their future here. The one thing South Africa will always do right however, apart from a braai, is being a fiercely proud nation. Wherever you go around the world you are bound to bump into a fellow Saffa, and you are more than likely to receive an invite for a braai. We are a proud rainbow nation, and with such a melting pot of cultures, its no wonder our cuisine is voted among the world’s best!

For Heritage Day this year, why not spend more time with the people that are close to you, and less time in the kitchen? We have been experimenting with our Instant Pot recently and when we were challenged to come up with perfect Heritage Day meal plan, we jumped at the chance to create a full menu in this life saving appliance. Head on over to our IGTV to see the video, or read on for the full menu plan.

Heritage Day Menu

  • Tender Lamb Curry Served with Sticky Jasmine Rice
  • Decadent Peppermint Crisp Baked Cheesecake

Lamb Curry Ingredients:

  • 800g/1kg chopped stewing lamb
  • 1 tin crushed tomato OR 3/4 grated tomato
  • 1 medium onion finely diced
  • Handful of fresh coriander to garnish
To Marinade:
  • 1 cup plain yoghurt
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tsp cracked black pepper
  • 1 tsp fine cinnamon
  • 1 tsp red chilli powder
  • 1/4 tsp ground cardamom
  • 1 tbsp ginger/garlic masala
  • salt to taste

Start off by mixing together the yoghurt and spices and marinade your lamb for a minimum of 2 hours (trust me, the longer the better). While that is sitting, get on with your Jasmine Rice (this can also be done in the Instant Pot).

Jasmine Rice
  • Using a ratio of 1:1. Rinse your rice under water until clear (when using a pressure cooker this is a must).
  • Take two cups of Jasmine Rice and two cups of water and put into your Instant Pot
  • Place cover on and turn valve to seal.
  • Set on a manual setting of 5 minutes on high pressure. Do a natural release for 10 minutes and then switch to vent to open.
  • Perfect sticky jasmine rice.
Curry
  • Saute the onions with ginger/garlic until they begin to get a bit golden.
  • Add in your marinated lamb and saute for about 1 minute and then add 1/4 cup of water and your tin of tomatoes.
  • Optional to add in potatoes if you wish (I did).
  • Switch off saute and select meat/stew function and cook for 27 minutes. I did a natural release for about 10 minutes. If you want to thicken up your sauce a little, when you remove the lid switch to saute function again for about 3 minutes.

That’s it. Its literally that easy to create a lamb curry that tastes like its been simmering for hours!

Now it wouldn’t be a Heritage Day lunch without some dessert and tea so here is my take on the traditional “Peppermint Crisp Dessert”; how about a Caramel Peppermint Crisp baked cheesecake? Yes, done in an Instant Pot!

Peppermint Crisp Baked Cheesecake

Ingredients:

For the base:

  • 1 packet peppermint chocolate chip biscuits, crushed
  • 100 g butter, melted

For the filling:

  • 250 g cream cheese
  • 250 g mascarpone
  • 125 ml sugar
  • 30 ml cake flour
  • 80 ml cream
  • 2 eggs
  • 1 egg yolk
  • 100 g Peppermint chocolate, finely chopped

For the topping:

  • Half a tin of Caramel Treat
  • 100 g finely chopped mint chocolate

Method:

  • Start by measuring a spring form pan to your Instant Pot, make sure it fits in the Instant Pot, on the metal trivet with the handles up. Then grease your pan and place baking paper on the bottom.
  • Mix your crushed biscuit and melted butter into the bottom of the pan and chill in the freezer while you get on with the filling.
  • Cream together the mascarpone, cream cheese, sugar, four and cream together until smooth. Add in the egg and egg yolk and then fold in the chopped chocolate. Pour into the chilled biscuit base.
  • Pour 250 ml of water into your instant pot and place the metal trivet inside with the handles facing up. Cover your cheesecake with a double layer of foil and carefully lower onto the trivet.
  • Close the lid and set valve to seal. Select pressure cook function and choose 40 minutes. Let it do a natural release for about 20 minutes and then open valve to venting. Once your metal popper has gone done, safely open up you lid and take your cheesecake out.
  • Take out of the foil and chill in the fridge, for a minimum of 1 hour, preferably overnight.
  • Once chilled top with your Caramel Treat and chocolate.

There you have it! A proudly South African meal to celebrate your Heritage Day, all cooked in an Instant Pot with under an hour of total cooking time! If you had to buy one “extra” kitchen appliance, this should be it! Happy Heritage Day to all, what will you be making?

Recipe adapted from Cooked Inc.

*Disclaimer – this is a collaboration between Instant Pot SA and In these Stilettos.