Rootitoot Real Eggnog Cheesecake

A classic holiday beverage made into a rich and creamy cheesecake is perfect for Christmas!

Rootitoot Real Eggnog Cheesecake

Yield:  6-8 slices

Approximate Total Time:  26 hours 

       (2 hours and then 24 hours of cooling time)

Ruth "Rootitoot" McCusker created this recipe so that it is perfect for everyone including beginners. You can find the recipe on Ruth's website:  https://rootitoot.com/recipes-and-cooking/desserts/rootitoot-real-eggnog-cheesecake/

Sweetened Whipped Cream:  I have two whipped cream recipes that I use.  One makes soft dollops of whipped cream and the other (stabilized) makes a firm whipped cream that will hold its shape and firmness for days in the refrigerator.  I used the first recipe below on the cheesecake in this post.

Whipped Cream:    http://www.easyaspiecanbe.com/2013/12/whipped-cream-recipe-and-tutorial.html

Stabilized Whipped Cream:   http://www.easyaspiecanbe.com/2019/12/stabilized-whipped-cream.html

Gail Rose Lam's Cheesecake 101:

A member (Gail Rose Lam) of an Instant Pot Facebook group to which I belong, makes the most beautiful cheesecakes you've ever seen.  She was kind enough to share her technique with me, which is what I used to create the cheesecake in the post photo.  Here are her tips in no particular order along with some I've gleaned along the way:

• I use a 6-qt. pressure cooker.
• I use a Fat Daddio's 6x3 springform pan available here:  https://www.amazon.com/Fat-Daddios-Anodized-Aluminum-Springform/dp/B001VEI05G/ref=sr_1_1?ie=UTF8&qid=1536686269&sr=8-1&keywords=fat+daddio%27s+6x3+springform
• Baking or freezing the crust is not necessary.
• Pat crumbs firmly in place using a flat-bottomed glass, measuring cup, or tamper.  Stagger the sides to create varying heights.
• There is no need to warm the filling ingredients to room temperature if you have a food processor.  Put all the cold ingredients into the food processor at one time and process on high until the sugar is dissolved and everything is incorporated scraping the sides down occasionally.  This will take a few minutes.  No air will be incorporated into the cheesecake filling, so there won't be air bubbles after the cheesecake cooks.
• Once you remove the lid, you can easily determine if the cheesecake has finished cooking by using an instant-read thermometer to check that the cheesecake has reached 150 degrees F. A few degrees on either side of 150 is fine. If not, relock the lid and cook the cheesecake at High pressure for 5 more minutes, using a 10-minute natural release.
• After the cheesecake has cooled for 24 hours, you can remove the sides and use the back of a spoon dipped in hot water to smooth any side or top imperfections.
• I use this jumbo spatula that has a thin metal edge to move the cheesecake to a serving piece:  https://www.amazon.com/Wilton-570-1161-Jumbo-Cookie-Spatula/dp/B003CN5SVI/ref=sr_1_15?ie=UTF8&qid=1536687273&sr=8-15&keywords=wilton+cookie+spatula
• I have two silicone gaskets for my pressure cooker, since the silicone gaskets tend to retain odor.  I use my clear gasket for savory dishes and my red gasket for sweet dishes.

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Stabilized Whipped Cream

Need a whipped cream recipe that stays put?  This is the one!  Perfect for piping on pies, filling cupcakes, or frosting cakes, it will keep its shape for several days without drooping or becoming soft or runny.

16 ounces of cream is shown, but you will only need 8 ounces (1 cup).

Stabilized Whipped Cream

4 tsp. water

1 tsp. unflavored gelatin

1 cup heavy whipping cream

3 tbsp. granulated sugar

1/2 tsp. vanilla

Place a metal, glass, or ceramic 3- or 4-qt. mixing bowl and beaters into the freezer for 10 to 15 minutes. Add the water to a small microwave-safe bowl (like a custard cup), and sprinkle the gelatin on top.  Allow to rest for about 5 minutes.  Transfer the gelatin mixture to the microwave, and microwave until the gelatin is fully dissolved--about 10-15 seconds.  Stir the mixture; set aside to cool to room temperature.  

Add the whipping cream, granulated sugar, and vanilla to the mixing bowl, and with an electric mixer at medium-high speed, beat just until the cream starts to thicken and soft peaks form. Turn the mixer to low speed (very important). Slowly pour in the room-temperature gelatin mixture until well combined. Increase the mixer to medium speed (no higher) and continue mixing until stiff peaks form.

Pipe the whipped cream on your favorite dessert and refrigerate until ready to serve.

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Notes:  

1)  I have a KitchenAid stand mixer, but I prefer to use a hand mixer for whipped cream and meringue.  I feel it gives more control over the end product.

2)  This whipped cream will hold up fine at room temperature for a couple of hours, but it's best to keep your dessert refrigerated and avoid leaving it anywhere too warm for too long.

3)  This recipe is best for piping on desserts, piping into cupcakes, or frosting cakes or cupcakes.  If you're wanting to mound piles of whipped cream on a dessert or pie, I suggest the following recipe as the texture is better suited for that purpose.  However, the whipped cream will only stay firm for several hours before starting to soften, and the dessert should be refrigerated the whole time.

http://www.easyaspiecanbe.com/2013/12/whipped-cream-recipe-and-tutorial.html

A coconut cream pie topped with stabilized whipped cream.  

Easy Chocolate Fudge

My friend Marty strikes again with her easy, delicious chocolate fudge recipe!  Fudge can be a finicky candy, but not with this recipe.  No need for a thermometer and no worries about graininess or it being too sweet, either.  It's perfect. ❤️

Easy Chocolate Fudge

3 cups milk chocolate chips

1 (14 oz.) can sweetened condensed milk

1/8 tsp. salt

1 cup chopped pecans or walnuts

1 1/2 tsp. vanilla

Line an 8- or 9-inch square baking dish with parchment paper or wax paper leaving a slight overhang.  Combine chocolate chips with sweetened condensed milk and salt in a large microwaveable bowl.  Microwave at MEDIUM (50%) power for 3-5 minutes.  After one minute, stir mixture with a wooden spoon. (Mixture will be heavy.)  Continue to cook in 30-second increments stirring after each time until melted and smooth.  Stir in the pecans and vanilla.  Spread the fudge evenly in the lined pan with your hand.  Using an offset spatula or the back of a spoon, smooth top.  Mixture will appear very soft and shiny.  Refrigerate for 2 hours.  Lift fudge from pan using the overhang and set on a cutting board.  Remove parchment paper or wax paper and cut into 1-inch pieces.  Store in an airtight container in the refrigerator as this is a soft fudge.

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Note:  See the peanut butter fudge recipe for photos of the prepared pan:  http://www.easyaspiecanbe.com/2019/12/easy-peanut-butter-fudge-and-tutorial.html

Easy Peanut Butter Fudge and Tutorial

My friend Marty is an excellent cook.  When she told me that she had an easy peanut butter fudge recipe that called for only four ingredients, I had to try it, and wow!  It did not disappoint! Thanks, Marty! 

Easy Peanut Butter Fudge

1 cup (2 sticks) salted butter

1 cup smooth peanut butter (do not use natural peanut butter)

1 tsp. vanilla

4 cups powdered sugar, sifted

Line an 8- or 9-inch square baking dish with parchment paper or wax paper leaving a slight overhang.  Place the butter and peanut butter in a large microwaveable bowl.  Microwave on high in 30-second increments stirring after each time until melted and smooth.  Stir in the vanilla.  With a wooden spoon (mixture will become heavy), stir in the sifted powdered sugar one cup at a time.  Spread the fudge evenly in the lined pan with your hand.  Using an offset spatula or the back of a spoon, smooth top.  Mixture will appear very soft and shiny.  Refrigerate for 2 hours.  Lift fudge from pan using the overhang and set on a cutting board.  Remove parchment paper or wax paper and cut into 1-inch pieces.  Store in an airtight container at room temperature for up to one week.

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Easy Peanut Butter Fudge 101:

Spread the fudge evenly in the lined pan with your hand.  Using an offset spatula or the back of a spoon, smooth top.  Mixture will appear very soft and shiny:

Lift fudge from pan using the overhang and set on a cutting board:

Enjoy!