Pumpkin and rum cheesecake at Crock-Pot Express Multicooker with pressure cooking
The biscuits are finely ground with a robot. Melt the butter and add it over the biscuit breadcrumbs. Mix and mix, then spread an even layer in the form of baking. Press well with a press, then set aside. In a large capacity blender, put the cheese, a pinch of salt, sour cream, sweetened pumpkin puree, eggs, flavored sugar, apricot jam and powdered sugar. Put the lid on and pass it a few times until a homogeneous, fine and frothy composition is obtained. This composition is lightly poured over the cookie sheet. If the composition remains, you can bake it in another form.
Attention: do not fill up to the top edge, leave 2 cm of space because when baked, the cheesecake will grow and give out!
I did a kind of competition: I baked the big cheesecake at the Crock-Pot Express multicooker, and I distributed the remaining composition in 4 monoforms and baked it in the stove oven. I want to tell you that, although smaller, the forms in the oven were ready in 60 minutes, unlike the large form, which was ready in less than 30 minutes.
Place the stainless steel grill in the Crock-Pot Express Multicooker bowl with pressure cooking. Pour a cup of water inside the bowl. Place the baking form with the cheesecake. It is positioned centrally.
Place the lid rotating from the open position to the closed position.
Check the steam valve, which must be closed.
Set the DESERT program, High pressure and cooking time 25 minutes.
While the appliance is heating up on the screen, HEAT appears, and then, after the beep, the time set for cooking appears.
Some steam will come out when the program starts and the pressure inside the appliance stabilizes.
After the cooking time has elapsed, an audible signal sounds and then the appliance automatically enters KEEP WARM mode. To open the lid, first release the steam valve with a spatula.
Leave the lid on for another 5-10 minutes and then open it carefully. It is recommended to use a kitchen glove when opening the lid. With the help of a kitchen glove, remove the shape with cheesecake and place it on a grill, at room temperature. Only after it has cooled completely, it can be stored in the refrigerator. The next day, prepare the chocolate icing. Melt the chocolate in the hot liquid cream, then mix until smooth. Leave to warm. Meanwhile, mix the cold cream until it becomes fluffy and aerated; add the sugar and mix for a few more seconds. Transfer to a pouch. Remove the cheesecake from the fridge, remove the ring from the baking tin. The cheesecake is glazed with chocolate and put in the fridge for a few minutes to harden the icing, only then garnish with whipped cream and physalis fruit. It is a fabulously tasty cheesecake and I wholeheartedly recommend it! May it be useful to you!