Ris a la mande CheeseCake ENG

Mette H Jepsen

subheading: Cheesecake mixture:

600g Philadelphia Cream cheese

100g Sugar

4 Large eggs

100ml heavy cream

4 to 5 teaspoons vanilla paste/ essence (taste)

300 to 400g of Firm cooked rice pudding

a few drops of almond essence/extract

subheading: Crust:

200g Marzipan

100g Almond flour

50g Confectioners sugar

50g egg whites

(Or 350g kransekage)

subheading: Topping:

One jar/can of Cherry sauce

Potato starch or corn starch slurry for thickening.

(1 tablespoon potato starch to 2 tablespoons of water, heat up the cherry sauce before adding it)

Everything for the cheese cake should be room temperature, so start by either leaving the eggs, cream cheese and ricepudding out side on the counter for a few hours, or putting the cream cheese and eggs into a warm waterbath while you make the crust.

subheading: Crust:

Blend/mix everything together and spray and line your baking form, Press the mixture into the bottom and make sure to get it spread evenly.

Crisp/crisp pro: Put the trivet in the inner pot and place your pushpan ontop of it. bake for 20 minutes at 160 degrees. - remove when done and place on a cooling rack.

While the crust is baking, prepare your cheesecake batter, Mix cream cheese, vanilla, sugar and extracts together with a whisk, when completely combined, add your ricepudding in 3 batches and whisk to combine and asses if you wan't to add more.

When everything is combined, exchange the whisk for a spatula, and fold in one egg at the time, making sure everything is thoroughly combined.

Pour your cheesecake batter into your slightly cooled pushpan with the crust, tab gently on the counter a few times to remove any bubbles.

Cover the entire thing with a piece of baking paper and tie it on with a piece of string.

Pour 250ml water into the inner liner, and place your cheesecake in there on a trivet or sling, Put the lid on, make sure the vent it set to sealing not venting, Press pressure cook (high) and set a timer for 35 minutes, 10 to 15 mins NPR.

Remove the Cheesecake from the instant pot and set it to cool for 30 to 60 minutes, before chilling it in the fridge over night.

subheading: Sauce:

Heat up a cherry sauce and thicken it with your prefered method, i used 2 tablespoons of potato starch and about 2 tablespoons of water to thicken mine, it needs to be quite thick to stick to the cake.

Leaving it one extra day doesn't hurt the taste at all..

For decorations, toast up almond flakes and sprinkle on top and whisk together heavy cream, vanilla and a little confectioners sugar and pipe on.

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