Products in this video were provided for free by www.beaterblade.com
On Amazon:
Beater Blade Metal: amzn.to/3Vphl5K
Beater Blade Metro: amzn.to/3XuQeYv
Pouring Chute: amzn.to/3gEeAyq
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Cheesecake recipe
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Ingredients:
4 tbsp (1/2 stick) salted butter, melted
1 cup graham cracker crumbs
2 x 8 oz tub / brick of cream cheese
3/4 cup sugar
1/2 cup sour cream
1 tbsp flour
1/2 tbsp vanilla extract
2 eggs
Directions:
1. Allow the cream cheese, sour cream, and eggs to come to room temperature. This step is very important to ensure perfectly smooth cheesecake.
2. Prepare a 6-inch springform pan by greasing the sides with butter, and lining the bottom with a parchment paper round.
3. To make the crust, mix together the graham cracker crumbs and melted butter in the bowl of a stand mixer with the paddle attachment, until a crumbly mixture forms. Press this into the bottom of the springform pan. Refrigerate until ready to use.
4. Using a stand mixer with the paddle attachment, beat the cream cheese on low speed until smooth and creamy. Add sugar, sour cream, flour, vanilla extract, and eggs to the bowl, and continue beating until the mixture is smooth and creamy, with no lumps. Pour the filling over the prepared crust.
5. Add 2 cups water to the inner pot of a pressure cooker. Place a trivet inside the pot. Cover the springform pan tightly with aluminum foil, then carefully lower it into the pot, on top of the trivet.
6. Secure the lid, set the valve to the sealed position, and set the timer to 45 minutes at high pressure.
7. When the cook time is up, allow for a natural pressure release. Carefully remove the springform pan from the pressure cooker. Remove foil, then allow to sit for approx. 30 minutes at room temperature. Cover with plastic wrap before refrigerating overnight, or for a minimum of five hours.
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