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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