Скачать или смотреть Amazing Pressure Cooker Tips: 3 Techniques That Will Revolutionize Your Cooking!

Best Pressure Cooker Tips You Didn’t Know + Learn How It Really Works! Ever wondered how a pressure cooker really works?
In this video, discover smart tips you didn’t know and learn how to cook faster, tastier meals — from pasta to cheesecake and more! ⏱️🍰🍝
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Chocolate Cheesecake
Base,
260 g biscuits, whole wheat or any biscuit you love, like Lotus
3 tablespoons melted butter
Filling,
120 g sugar, ½ cup
1 whole egg
2 egg yolks
240 g dark chocolate, 60% cocoa
1 teaspoon vanilla extract
450 g cottage cheese, unsalted, soft style or homemade, add 3-4 tablespoons water if dry
2 tablespoons yogurt
A pinch of salt
Chocolate ganache,
80 ml whipping cream (36%)
60 g milk chocolate
60 g dark chocolate
• Pulse the biscuits in a food processor until finely ground. Mix with the melted and cooled butter. Press the mixture firmly into the bottom and sides of an 22 cm (8-9 inch) springform pan. It’s totally fine if it goes up the sides—it adds texture and flavour.
• Place the dark chocolate in a heatproof bowl and melt it over a pot of simmering water (bain-marie). Once melted, set aside and allow it to cool for about 10 minutes.
• In a food processor, combine the cottage cheese, sugar, yogurt, and water. Blend until completely smooth.
• Once the mixture is smooth, add the vanilla extract, whole egg, and two egg yolks. Blend again until fully incorporated. Make sure not to add the eggs before the cheese and sugar are completely smooth, or your cheesecake may turn out grainy.
• Add the cooled melted chocolate and continue blending for another minute until fully combined.
• Pour the chocolate cheesecake mixture over the biscuit base and smooth the top with a spatula.
• Pour 3 cups of water into a wide pressure cooker. Place the steam rack or trivet in the bottom. If you don’t have one, a metal colander can also work.
• Carefully place the cheesecake pan on the rack. Close the lid and set the pressure valve to level 2 ,high pressure setting.
• Heat on high until the pressure is set. Then reduce the heat and continue cooking for 22 minutes.
• After 22 minutes, turn off the heat. Let the pressure release naturally and let the cheesecake sit inside the cooker for about 1 hour to cool down.
• After cooling, place the cheesecake in the refrigerator. For the best flavour and texture, let it rest overnight. But even 4 hours in the fridge will give delicious results.
• To make the ganache, heat the cream in a small saucepan. Remove from the heat and add both types of chocolate. Stir until smooth and melted. You can use any chocolate that you like.
• Pour the ganache over the cooled cheesecake and spread evenly.
• Unmold the cheesecake and serve. It’s rich, chocolatey, and guaranteed to impress!

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