Story : 2 Tiered White Chocolate Cheese Cake
I had never imagined I would be making a 2 Tiered white chocolate cheese cake in my One Pot.
Its said that necessity is the mother of invention, or does a mother invent something new just to see a gleam of joy in her children's eyes. That's something only a mother will know.
Few weeks ago while I was having a daughter-mom time with my dearies, I casually asked them which cake would they like to eat next. Within moments my younger one said white choco in her 2 years old voice and my elder one demanded for a two tier cake.
That's when a thought came to my mind why not challenge myself in creating a two tier cake with white chocolate and cheese.
I decided to make the base with Oreo's as my kids love them and what would be better than topping it up with a Three Berry topping just the thought itself had watered my mouth. I told them my idea and they wanted the cake on that evening itself.
Well I must tell you one thing, baking the cake was a task easier than making them wait for the overnight refrigeration. We had great difficulty in sleeping that night and yes the cake was over before the dawn of the next day.
Cheesecake is a beloved and popular dessert around the world. The origins of Cheesecake dates back over 4000 years to ancient Greece, and is the oldest known surviving Greek recipe, it was also pretty basic - pound the cheese until it is smooth and pasty - mix the pounded cheese in a pan with honey and wheat flour - heat the cheese cake in one mass - allow to cool then serve. The eggs were included in Cheesecake only after the Romans conquered Greece. And as the Romans expanded their empire, they introduced Cheesecake recipes to Europeans.
It was only in 18th century that the Cheesecake would start to look like we recognize in the United States today. In 1930s, the famous New York style Cheesecake began with the restaurant lindy's, the first one to ever create the delicious combination of Cream Cheese and cake into one delicate treat.
Today, there are many different kinds of Cheesecakes out there that can be made, but the White chocolate Cheesecake is one of the tasty rich buttery creations that will make you want for more..
Oreo Crust Cake Base
Ingredients
For 9" diameter Pan baked in oven:
1-1/2 cups whole Chocolate Oreos
3 tablespoon Butter
For 6-7.5" diameter Pan baked in Instant Pot / Mealthy Multipot :
1 cup whole Chocolate Oreos
2 tablespoon Butter
Chocolate Oreo
In a Blender blend whole Chocolate Oreos in a fine powder.
Butter
Add melted Butter to the oreo crumbles, combine them well.
Press the mixture onto the bottom of springform pan.
Chill the Crust for 30 mins in refrigerator.
Cake Batter / Filling
Ingredients
24 oz , Cream Cheese, at room temperature - 3 packages x 8 ounces each
1/2 Cup, Sugar
1/4 Cup, Heavy Whipping Cream
1 tsp, Vanilla Extract
3 Eggs, beaten
1-1/2 cups, White Chocolate Chips, melted and cooled
Cream Cheese
Add cream cheese to a bowl.
Note: Cream Cheese has to be at room temperature, to avoid any lumps in final batter.
Sugar
Add sugar to the bowl
Heavy Whipping Cream
Add heavy whipping cream to the bowl. Make sure the cream is at room temperature
Vanilla Essence
Add sugar to the bowl
Beat on low speed until well blended.
Eggs
In a separate bowl, beat Eggs until well combined.
Add the Egg mixture to the first bowl.
Beat on low speed until well blended.
White Chocolate
Add melted White Chocolate, blend it together.
I microwaved White Chocolate for few seconds to form a smooth paste. Please do not over heat the Chocolate, it can reverse the texture of the Chocolate.
You can also melt the Chocolate by using double boiler method, it is a bit time consuming when compared to the microwave method.
Your final batter should be a smooth paste.
If you find lumps in the batter you can use a mixer to achieve a smooth batter.
Prepare Baking Pans
The two cake tiers will be made using two pans.
Large Pan
A 6Qt/ 6L Electric pressure cooker can fit a pan ranging in size from 6 to 7.5" diameter
We will be using a 6" Springform Pan
Small Pan
We will be using a 4 to 5" Springform Pan Springform Pan for the top tier of the cake
Create a Oreo Crust Base in the large pan.
Pour the prepared batter over the cooled Crust.
Place a parchment paper in the small pan
Pour the remaining batter in the small pan.
Cover both pans with aluminum foil.
Bake your cake using Electric Pressure Cooker
Water
Add 2 Cups Water in the inner pot of Electric Pressure Cooker .
Place the covered large pan over the trivet
Place a lid on top of the large pan, to provide a secure base for the small pan and to protect the batter in the large pan
Place the small pan on the plate
Close lid of Electric Pressure Cooker. Select Pressure Cook mode on high pressure, adjust the timer to 30 minutes.
Once the cooking time is over, allow for natural pressure release.
Open the lid of Electric Pressure Cooker, take out the cake pan and let it cool down completely.
Refrigerate the Cheese Cake overnight for 4 -8 hours.
Carefully run a knife around edge of pan to loosen, refrigerate the cake overnight or minimum of 4 hours.
Bake in a Oven
Cover the pan with aluminum foil from the base, we are doing this to stop water from entering the base of cake.
Pour water just enough for the base to get soaked, water helps to evenly bake the cake.
Cover pan with foil at the bottom and bake the cake in hot water bath at 300 degree Fahrenheit / 150 degree Celsius for two hours or until the center is set.
Three Berry Topping
Ingredients
2 Cups frozen or fresh mixed Berries ( Raspberries, Blueberries, Blackberries ) or any kind of Berries of your choice
2 tablespoons Sugar ( as per individual taste and sweetness of Berries )
1 teaspoon Corn Starch diluted in 2 tablespoon warm water
Add frozen berries to the hot saucepan ( you can also use fresh berries of your choice, considering the fact that the seeds are small and edible ) . I have used blackberries, raspberries and blueberries.
Simmer the berries until the mixture turns juicy, you can also cover it with lid for 2-3 minutes. For fresh berries please add a tablespoon of water.
Add Sugar, the amount of sugar to be added depends on individual taste and sweetness of fruits.
Add Cornstarch diluted in water, simmer for a while until the mixture thickens.
Add few drops of lime / lemon juice to the mixture.
Allow the sauce to cool down completely, the sauce thickens as it cools down.
Assemble your Two Tier Cake
Release the cake from the pan with care, run a knife at the edges to release any cake stuck to the sides.
When you are releasing the cake from the spring form pan, you should try this trick.
Hold the pan's base with your right hand, and slide the ring to the arm of the right hand.
Repeat the process with the other pan.
Run a knife at the base of the large cake to release the oreo crust from the base of spring form pan
Spread the three berry topping on top of the bottom tier of cake.
I am choosing the retain the rustic sides of the cake, which give an authentic cheesy texture, you can buff it off if you like.
Add the second tier on top, make sure you keep the side covered with parchment paper on top ie flip the small cake.
Decorate with some more Three Berry Topping and fruits of your choice.
You cake is ready.
Enjoy !!!