Comments on: Pressure Cooker Nutella Rolo Cheesecake

By: Barbara Schieving

Barbara Schieving — Wed, 18 May 2022 13:29:12 +0000

Thanks Mary – so fun to hear you’ve enjoyed the cheesecake several times. I haven’t tried it with almond flour, but it may give the cheesecake a grainy texture, so I would just omit the flour instead.

By: Mary Paramanathan

Mary Paramanathan — Wed, 18 May 2022 13:25:36 +0000

I have made this cheesecake a few times and it was winner every time. My family loves it. Today I plan to make it for a friend who has celiac. So I got the gluten free Oreos. Just was wondering whether substituting almond flour for all purpose flour would be fine or not. Appreciate your comment. Thanks.

By: Barbara Schieving

Barbara Schieving — Thu, 01 Aug 2019 15:15:00 +0000

In reply to Julie Peine. Thanks Julie! Now I need to buy some Toffifay and try it soon :)

By: Julie Peine

Julie Peine — Thu, 01 Aug 2019 15:11:06 +0000

I love to make this cheesecake, as my family and friends rave about it. It is divine! I top mine with chopped Toffifay. It’s a caramel, chocolate, hazelnut candy that we love and is perfect for this recipe.

By: Barbara Schieving

Barbara Schieving — Mon, 10 Dec 2018 01:35:09 +0000

In reply to Deb. Thanks Deb - I haven't tried it in a 6-inch pan, but others have. I think they add an extra 10 minutes.

By: Deb

Deb — Mon, 10 Dec 2018 01:30:01 +0000

Hello! What an amazing recipe,,

I have a 6 inch Fat Daddio Push pan.

Have you ever done your recipe in a 6 inch?

Would I just increase the cook time? And would you know by how much?

Thank You

By: Brenda Bates

Brenda Bates — Tue, 26 Sep 2017 14:26:47 +0000

Well I just thought the peanut butter cheesecake was my favorite until I made this one – oh my stars – this is fabulous! I made two and sent them to work with my husband a month or so ago but didn’t get a taste, so I made one to take to my office. It is absolutely my new favorite, and I’ve made a lot of cheesecakes since purchasing my Instant Pot. My only change was i used chopped pecans on top rather than the hazelnuts. Another one for the books, Barb!

By: Barbara Schieving

Barbara Schieving — Fri, 01 Sep 2017 21:30:59 +0000

In reply to Kathleen.

Hi Kathleen – not a stupid question. It’s a frequently asked question. Definitely don’t remove the bottom until it’s completely chilled. The ring I like to loosen the edges with a thin knife or spatula, run the spatula along the edge after it’s at room temperature. I open the ring and then close it again and cover with foil before chilling.

By: Kathleen

Kathleen — Fri, 01 Sep 2017 17:38:47 +0000

This is a stupid question but at what point do you remove the cheesecake from the pan? After it’s cooled and before you refrigerate it? After you refrigerate it? I’ve never made cheesecake before, much less one in the Instant Pot so I truly don’t know. Thanks!!

By: Barbara Schieving

Barbara Schieving — Sun, 30 Jul 2017 03:33:34 +0000

In reply to Shannon.

Hi Shannon – I would do 1 1/2 times the ingredients and you’ll probably need an extra 15 to 20 minutes. Let me know how it goes 🙂