DESSERTS
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Open two cans of Sweetened Condensed Milk and add to the rice pudding and stir. Allow to
cool slightly, then cover and place into refrigerator to cool completely.
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Serve warm or cold with a drizzle of honey if desired. Garnish with sliced strawberries,
blueberries, orange zest or nutmeg.
PUMPKIN BOURBON CHEESECAKE
SERVES 6
Ingredients
Crust:
4-6 Macaroons
4 Sheets Graham Crackers
1-2 Tbsp Butter
Filling:
2 (8oz.) Cream Cheese
1/2 Cup White Sugar
1 Tsp Vanilla Bourbon Extract
1 Tsp Whiskey or Bourbon
3/4 Cup Canned Pumpkin
2 Eggs
1/2 Tsp Cinnamon
1/4 Tsp Nutmeg
1/4 Tsp All Spice or Pumpkin Spice
Directions:
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Using a food processor, process the Crust ingredients into a coarse and crumbly mixture.
Grease spring-form pan (not included) so cheesecake doesn’t stick. Take the crumbs and start
forming and flattening them into pan. Make sure to have the crust come up the sides of the
pan as well, about an inch high.
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For the filling, using a mixer or stand mixer, mix together the first three ingredients: cream
cheese, sugar, vanilla extract and bourbon. Mix until smooth and then add remaining
ingredients until that is smooth as well. Use a spatula and pour the mixture into the spring-
form pan over the crust.
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Use a spoon to smooth it out as best as you can. Tap the pan a bit to get rid of any air bubbles.
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Pour 2 cups of water into the main cooking pot of the pressure cooker. Set a rack into the
center of the pan and place the spring-form pan onto rack. You do NOT want the water
touching the pan, that’s what the rack is doing, lifting it up above the water line.
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Shut the lid and turn to lock into position. Adjust Pressure Valve to “Airtight”. Program the
pressure cooker for 15-minutes. The cook time will go by pretty fast, when it beeps and goes
to keep warm automatically, allow the unit to drop down in pressure by itself.
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During this time, you can whip up some garnishes. You can use Whipped Cream, chopped up
nuts or pumpkin butter. Put a few tablespoons of it into a little bowl and microwave it for
about 20 seconds. Add a dash of whiskey to it if you want it runnier. Give it a good whisk.
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Once the pressure cooker has completely dropped down in pressure, you can open the lid and
remove the cheesecake carefully. It may look too moist, but let it rest for a few minutes and
then pop it into the refrigerator for at least 3-4 hours to firm up.
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Slice and garnish with pumpkin butter, whipped cream and chopped nuts and serve
immediately.
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