Instant Pot Southern Cheesy Grits

Skip the stirring!

serves 6

• 2 tablespoons
  Butter (unsalted)
• 1 cup
  Stone-Ground Grits
• 4 cups
  Water
• ½ cup
  Heavy Cream
• 1 teaspoon
  Salt
• ½ teaspoon
  Black Pepper
• ¼ cup
  Cheddar Cheese (shredded)
• 1 teaspoon
  Butter (for serving)

1. In your Instant Pot bowl, add the stone-ground grits and butter.

2. Press the saute button and saute the grits, with the butter, (mixing constantly) for about 2-3 minutes, until the grits are slightly toasted.

3. Then mix in the water, heavy cream salt, and pepper. Add the lid, making sure that the vent is in the sealing position.

4. Set the manual high pressure for 10 minutes. When the time is up, do a natural release.

5. When the pin has dropped, and the pressure has been completely released, open the lid, and then stir.

6. Mix in the shredded cheddar cheese.

 from  Instant Pot Southern Cheesy Grits - Fork To Spoon

Simple Stovetop Rice Pudding

from America's Test Kitchen
http://joyfulbaker.blogspot.com/2011/09/simple-stovetop-rice-pudding.html

2 cups water
1/4 tsp salt
1 cup medium-grain rice
2 1/2 cups whole milk 
2 1/2 cups half-and-half 
2/3 c sugar
1 1/4 tsp vanilla extract
1/2 cup raisins
1 tsp ground cinnamon

Bring the water to a boil in a large, heavy-bottomed saucepan (at least 3 quarts). Stir in the salt and rice; cover and simmer over low heat, stirring once or twice, until the water is almost fully absorbed, 15 to 20 minutes.

Add the milk, half-and-half, and sugar. Increase the heat to medium-high and bring to a simmer, then reduce the heat to maintain a simmer. Cook, uncovered and stirring frequently, until the mixture starts to thicken, about 30 minutes. Reduce the heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until a spoon is just able to stand up in the pudding, about 15 minutes longer.

Remove from the heat and stir in the vanilla, 1/2 cup raisins, and 1 tsp ground cinnamon. Cool and serve at room temperature or chilled. (To store, press plastic wrap directly on the surface of the pudding and refrigerate for up to 2 days.)

http://joyfulbaker.blogspot.com/2011/09/simple-stovetop-rice-pudding.html

adapted from America's Test Kitchen

Basque Burnt Cheesecake (San Sebastian)

1 lb cream cheese
10 oz sour cream  8

7 oz. mascarpone  8
14 oz heavy whipping cream  15
3 tbsp cornstarch
1 tbsp flour
1 1/2 cups granulated sugar (You can decrease the sugar by 1/2 cup for a less sweet version!)
4 eggs
1 tbsp vanilla

Preheat the oven to 410F.
Lightly grease a 9-inch springform pan, and layer it with parchment paper. In a small bowl, whisk the corn starch and flour. Set aside.
In a large mixing bowl, add room temperature cream cheese, mascarpone, and sour cream. Mix until the mixture is smooth and creamy. Add the heavy whipping cream and vanilla and mix well. Then, sift in the flour mixture and gently fold it into the batter until combined.
Using an electric or hand mixer, beat the sugar and eggs until fluffy, for about 4 min. Add the egg mixture into the cheesecake mixture and stir well.
Pour the cheesecake batter into the prepared pan. Bake for 27-30 min.
After that, broil the cheesecake in the oven until the top has darkened, only for 20-30 sec. (Note: If the cheesecake still seems too jiggly, you can bake it for another 6-7 minutes at 420F but keep in mind that it should be more creamy and jiggly in consistency than regular cheesecake. For the best results, check your cheesecake at 1-2 minute intervals after the 27th minute.)

Remove from the oven and cool. Chill in the refrigerator for at least 6-7 hours,