That first hiss from the cooker tells you somethin good is happenin. You feel your heart skip just a lil cause you know your dessert is about to get the pressure treatment. It's kinda like a secret handshake with a little kitchen noise, but you know it's all gonna turn out right.
When you hear that hiss, you also notice how things just settle down. It's like the cooker is lettin you know it's doin the work while you get to relax for a bit. You remember all those times you didn't use a pressure cooker and had to keep watch for forever. This little guy? It's a real game changer.
And then, after a bit, the cooker stops hissin and you feel a surge of excitement. You're gonna release that pressure, carefully, and reveal somethin that looks kinda fancy but was real easy to make. Nah, it's not magic - just good ol pressure cooker tech and a little patience from you. It's gonna taste so good, you won't even believe it.
Carrot Cake Cheesecake
Equipment
- 1 Electric mixer
- 1 8” round springform pan lined with parchment paper
- 2 8” round cake pans greased, floured, and lined with parchment paper
Ingredients
Ingredients
- 24 oz cream cheese softened, brick-style
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup full-fat sour cream
- 3 large eggs room temperature preferred
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon table salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup vegetable oil may substitute canola or other neutral oil
- ½ cup unsalted butter melted
- 4 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
- 3 cups grated carrots peeled before grating
- 1 cup chopped walnuts or pecans optional
- 8 oz cream cheese softened for frosting
- ½ cup unsalted butter softened for frosting
- 1 teaspoon vanilla extract
- ¼ teaspoon table salt
- 3 cups powdered sugar
- 1 Tablespoon heavy cream
Instructions
Instructions
- Preheat oven to 325F (165C) and line the bottom of an 8” round springform pan with parchment paper.
- In a large bowl, use an electric mixer to beat together cream cheese and sugar until smooth and creamy.¾ cup granulated sugar
- Add sour cream and vanilla extract; stir on low-speed until combined.1 teaspoon vanilla extract, ½ cup full-fat sour cream
- Add eggs one at a time on low speed, mixing until just combined after each addition.3 large eggs
- Pour into prepared pan and bake for 35 minutes or until cheesecake is set; allow to cool and chill in refrigerator at least 4 hours.
- Preheat oven to 350F (175C) and grease and flour two 8” round cake pans; line bottom with parchment paper.
- Whisk together flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.2 ½ cups all-purpose flour, 1 cup granulated sugar, 1 cup light brown sugar, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon table salt, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg
- Add oil and melted butter; stir until well combined.1 cup vegetable oil, ½ cup unsalted butter
- Stir in eggs one at a time, then add vanilla extract, grated carrots, and nuts (if using).4 large eggs, 1 Tablespoon vanilla extract, 3 cups grated carrots, 1 cup chopped walnuts or pecans
- Divide batter into pans and bake for 40 minutes or until a toothpick comes out clean; cool completely.
- Prepare frosting by beating butter and cream cheese until smooth, add vanilla, salt, powdered sugar and heavy cream; beat until light and creamy.8 oz cream cheese, ½ cup unsalted butter, 1 teaspoon vanilla extract, ¼ teaspoon table salt, 3 cups powdered sugar, 1 Tablespoon heavy cream