So…they can’t all be gems. I promised a couple of pressure cooker cheesecakes for a friend’s dinner party…which is tonight. I’m rushing around, trying to get them cooking before I have to take my daughter to an 8AM band ensemble tryout. (Not enough coffee – that’s it! That’s my excuse.) They have to rest in the refrigerator, the longer the better, so I want them done as soon as I get home.
I make a double batch of cheesecake batter, split it into two springform pans, and wrap both in foil. One goes in Instant Pot #1, I lock the lid, and set it for 35 minutes. I lower the other one in my second Instant Pot…and rush off, without actually starting the pressure cooker.
I didn’t even close the lid – I just walked out the door. That way it was sitting there, lid open, so I can see it when I come 2 hours later.
Now, am I going to let this stop me? No, of course not. I don’t even check it – I just lock the lid and start up the pressure cooker. It’ll be fine…everything’s fine.
When it finishes, I unlock the lid. The foil cover is puffed up – think Jiffy-Pop Popcorn – and there are small bits of scrambled egg in the water. I lift the hot pan out of my Instant Pot, peel back the foil, and…
Yikes. I think the eggs separated and floated to the top of the cheesecake while it sat. I accidentally made egg soufflé…or scrambled eggs on cream cheese.
So, I run to the store and buy more cream cheese for a second cheesecake…which comes out fine. Did I throw this disaster out? No, of course not. I’ve got kids! I dump a can of cherry topping on top and tell the kids it is their “special dessert” for tonight while us grownups go to our party. We’ll see if they ever trust me again when we get home…