OUT OF THE BOX RECETAS

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INSTANT POT® CHEESECAKE RECIPE | ALLRECIPES



Instant Pot® Cheesecake Recipe | Allrecipes image

Cheesecake? In a pressure cooker? You bet. A creamy cheesecake relies on beating lots of air into the batter before cooking it. It also requires steaming. When you bake a cheesecake in the oven, you also need to put a pot of hot water underneath the springform pan to ensure the top of the cheesecake does not crack. In an Instant Pot®, all you need is a little water and the trivet. The result is a decadent cheesecake with no fuss. Serve with fruit on top, such as ripe blackberries.

Proporcionado por Shauna James Ahern

Categorías     Cheesecake

Tiempo Total 3 hours 48 minutes

Tiempo de Preparación 30 minutes

Hora de Cocinar 40 minutes

Rendimiento 1 6-inch cheesecake

Número de Ingredientes 11

¾ cup crushed graham crackers
2 teaspoons white sugar
1 teaspoon ground cinnamon
3 tablespoons melted butter
2 (8 ounce) packages cream cheese, at room temperature
⅔ cup white sugar
¼ teaspoon kosher salt
1 teaspoon vanilla extract
1 lemon, zested
2 eggs, at room temperature
⅔ cup sour cream

Paso a Paso:

  • Pulse graham crackers, 2 teaspoons white sugar, and cinnamon in a food processor. Pour in melted butter; pulse until fine crumbs form. Pat the crust into the bottom and 1 inch up the sides of a 6-inch springform pan. Put the pan in the freezer for 20 minutes.
  • Mix cream cheese in the bowl of a stand mixer on medium-low speed until aerated and creamy, about 4 minutes. Add 2/3 cup sugar and salt; mix for 4 minutes more. Add vanilla extract and lemon zest; mix batter for 1 minute more.
  • Crack 1 egg into the batter; mix for 1 minute. Add remaining egg; mix for 1 minute more. Stir in the sour cream; mix until it has disappeared into the batter, about 1 minute. Pour into the crust-lined pan. Make a loose tent over the pan with aluminum foil.
  • Pour 1 1/2 cups of water into the bottom of the Instant Pot®; add the trivet. Lower the filled springform pan carefully into the Instant Pot®. Lock the lid into place.
  • Choose the "Manual" setting; select high pressure. Set cook time for 40 minutes. When the timer goes off, allow pressure to naturally release for 18 minutes. Remove the lid. Check for doneness; edges should be set and the center should jiggle slightly when shaken.
  • Transfer the cheesecake to the refrigerator. Chill for at least 2 hours, preferably overnight.

Información Nutricional : Calories 396.8 calories, CarbohydrateContent 26.5 g, CholesterolContent 128 mg, FatContent 29.9 g, FiberContent 0.4 g, ProteinContent 7 g, SaturatedFatContent 18 g, SodiumContent 331.8 mg, SugarContent 20.5 g

OVEN-FRIED CATFISH RECIPE | ALLRECIPES



Oven-Fried Catfish Recipe | Allrecipes image

This recipe is a great alternative to pan-fried catfish. A combination of cornmeal and a variety of spices gives this recipe a savory kick in less than 30 minutes.

Proporcionado por Mrs Hermes

Categorías     Catfish Recipes

Tiempo Total 25 minutes

Tiempo de Preparación 10 minutes

Hora de Cocinar 15 minutes

Rendimiento 6 servings

Número de Ingredientes 11

1 ½ pounds catfish fillets
½ cup yellow cornmeal
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon celery seed
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ cup skim milk
cooking spray

Paso a Paso:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
  • In a shallow dish, stir together the cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and pepper. Dip the catfish fillets in milk, then place them into the cornmeal mixture and coat liberally; place on the greased baking sheet. Coat the tops of the fillets with cooking spray until wet.
  • Bake for 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

Información Nutricional : Calories 206.9 calories, CarbohydrateContent 11 g, CholesterolContent 53.8 mg, FatContent 9 g, FiberContent 0.8 g, ProteinContent 19.4 g, SaturatedFatContent 2.1 g, SodiumContent 458.5 mg, SugarContent 1.4 g

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