Rootitoot Carrot Cheesecake

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PAN SIZE AND COOK TIMES:

6-inch pan --- 36 minutes

7-inch pan --- 33 minutes

8-inch pan --- 30 minutes

4-inch pans or Individual ramekins or mason jars --- 12 minutes

For 1 1/2 times the filling:

7-inch pan --- 36 minutes

8-inch pan --- 33 minutes

For 2 times the filling:

8-inch pan --- 37 minutes

When it beeps that it's done, leave it for a 15-minute natural release. Then flip the valve to Venting for a quick release. When the pin drops, take out the cheesecake.

It may appear jiggly in the middle. That's okay. It will firm up as it chills. It may have some condensation on the surface. If so, gently blot it with paper towels.

Let it cool on the counter for an hour. It will settle down and flatten out. Then cover and refrigerate at least 8 hours, preferably overnight, before finishing it with the cream cheese frosting.

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Ingredients

  • Crust:
  • 1 1/4 cups crumbs, any combination of gingersnap, graham cracker, walnuts/pecan or coconut
  • 3 1/2 Tbsp melted butter
  • Filling:
  • 2 - 8 oz pkg cream cheese
  • 3 Tbsp raisins or dried currants
  • 1/2 cup very finely grated carrots (see **Carrots, below)
  • 1/4 cup crushed pineapple, well drained
  • 3/4 cup brown or white sugar
  • 1 tsp vanilla
  • 1 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom (optional)
  • 2 eggs
  • 1 egg yolk
  • 3 Tbsp chopped walnuts or pecans
  • 3 Tbsp coconut
  • Cream Cheese Frosting:
  • 4 oz cream cheese
  • 2 Tbsp butter, room temperature
  • 1 1/2 cups powdered sugar (icing sugar)
  • 1 tsp lemon juice
  • 1/2 tsp vanilla
  • 1/4 cup finely chopped pecans or walnuts (optional)

Preparation

Step 1

CRUST:

Mix ingredients with a fork and gently press them into the bottom of the pan and up the sides a bit if you like. Do not press the crumbs down too firmly. It’s much easier to slice and serve if you use a gentle touch. Put it in the fridge or freezer while you make the filling or, if you prefer, bake it at 350 degrees for 9 minutes, then cool completely.

FILLING:

Plump the raisins by soaking them in a bowl of hot water for 5-10 minutes.

Use a microplane, a very fine grater or a food processor to shred the carrots.

Drain the crushed pineapple thoroughly.

Blend the warmed cream cheese, sugar, vanilla, cinnamon, nutmeg and cardamom until completely smooth. Add the eggs and yolk and mix just until incorporated. Important: do not overbeat once the eggs are in. That can cause expansion during the cooking which results in cracking on the surface. (If cracking does occur, don’t fret. It will be covered by the frosting and no one will notice.)

Drain the plumped raisins well. Stir them in by hand along with the carrot, pineapple, nuts and coconut.

Pour the batter into the prepared crust. Leave 1/2 inch at the top of the pan. This cheesecake expands a little as it cooks and then settles down after it cools for a few minutes.
No need to cover it but if you do, simply lay a sheet of parchment over the top.

Put 1 cup water in a 3 or 6-quart Instant Pot, 1 1/2 cups in an 8-quart IP. Place the cheesecake on the trivet and lower it into the pot. Close the lid and set the valve to Sealing.

Press Pressure Cook (or Manual) and use the + and – buttons to get to 33 minutes for a 7-inch pan.

FROSTING:

Beat the cream cheese and butter until thoroughly combined. Add the powdered sugar, lemon juice and vanilla and beat until smooth. If you like it a little thicker, add more powdered sugar. Spread over the chilled cheesecake after it has been removed from the pan.

Optional: Spread a thin layer of the frosting over the sides of the chilled cheesecake and press chopped pecans or walnuts into it. Spread the rest of the frosting over the top and sprinkle with a cinnamon and sugar mixture.

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