Thursday, April 21, 2016

Instant Pot Matcha Green Tea Cheesecake with Blackberry Compote

I love my Instant Pot! I have never pressure cooked before, but now I am a believer. There are so many different things you can make in record time, plus all of the settings for many other dishes include rice, yogurt and soup. One of the greatest thing about it is that you can make cheesecake!  Rich, creamy and  delicious. The taste is just like a cheesecake you make in the oven with a water bath, but with less hassle and it is faster.  

Instant Pot Matcha Green Tea Cheesecake with Blackberry Compote
by Tracy

7-inch springform pan
Non-stick cooking spray

6 ounces chocolate wafer cookies
2 Tablespoons butter, melted
2 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1/4 cup coconut milk
1 Tablespoon flour
1 Tablespoon matcha green tea powder
1 1/2 teaspoons vanilla extract
2 eggs, room temperature
1/2 cups almonds, toasted and finely chopped. 

Blackberry Compote (instructions below):
6 ounces fresh blackberries, plus more for garnish
1 Tablespoon sugar 
2 Tablespoons water
2 teaspoons lemon juice
1 teaspoon cornstarch 

Spray 7-inch springform pan with non-stick cooking spray. Place chocolate cookies and melted butter in a food processor and pulse until cookies are crumbs and butter is incorporated. Press cookie mixture evenly on the bottom of the springform pan. Set aside.

With and electric mixer, beat cream cheese and sugar until smooth. Add coconut milk, flour, matcha, and vanilla. Mix until incorporated. Add eggs, one at a time, and blend until smooth. Pour batter evenly over the cookie crust. Cover the top of the pan with foil.  

Pour 1.5 cups water into the Instant Pot. Note: Many recipes call for a foil sling before placing the cheesecake into the Instant Pot. I found it much easier to just make a foil handle between the handles of the trivet. Place the cheesecake on the Instant Pot trivet and gently lower into the Instant Pot.  Close the lid on the Instant Pot and make sure the steam vent is closed. Cook on high pressure for 40 minutes and then natural release for 10 minutes. Turn the vent to release the rest of the steam. Take off the lid and gently lift out the trivet and cheesecake. Allow to cool completely at room temperature, then refrigerate. When ready to serve, gently remove the cheesecake from the pan.  Place on a serving dish. Using the chopped almonds, gently press into the sides of the cheesecake.   Top with blackberry compote and extra blackberries to serve.

Blackberry compote:
Place all ingredients into a small saucepan, stir. Cook on medium heat stirring occasionally, until slightly thickened and bubbly. Let cool.  

1 comment:

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