Remove the membrane from the back of the ribs with a butter knife and a paper towel.
Mix all the dry rub ingredients and rub it all over the baby back ribs. Then, set aside while you prepare other ingredients.
Pour the homemade BBQ sauce into the pressure cooker. Add 2 – 3 drops of liquid smoke into the BBQ sauce. Place the baby back ribs into the BBQ sauce.
Close lid and pressure cook on Manual at High Pressure for 16 – 25 minutes. Adjust your cooking time according to your preference: 16 minutes (tender with a bit of chew) to 25 minutes (fall off the bone). Turn off the heat and full Natural Release. Open the lid carefully.
While the baby back ribs is cooking in the pressure cooker, preheat the oven to 450 Farenheit.
Carefully place the cooked baby back ribs on a chopping board with kitchen tongs. Cover it with aluminum foil and set aside.
Filter the Fat (Optional Step): Filter the BBQ sauce with a strainer and remove the fat with anoil separator.
Place roughly chopped carrots into the BBQ sauce and bring your BBQ sauce to a simmer by clicking sauté button once and click on adjust button twice to get to the Saute Less Function. Continue to reduce and thicken the BBQ sauce by simmering until desired thickness (roughly 6 - 8 minutes). Occasionally, stir with a wooden spoon. Taste the seasoning of the BBQ sauce. Stir in more brown sugar and additional 1 – 2 drops of liquid smoke if necessary.
Brush the homemade BBQ sauce all over the baby back ribs on all sides including the bones with a silicone basting brush. Place the baby back ribs in the oven on the top rack for 10 – 15 minutes.
Serve the baby back ribs immediately with more homemade BBQ sauce along with the carrots. Enjoy!
Grind the Graham Crackers: Finely grind graham crackers in a food processor or, place the graham crackers in a Ziploc bag and roll them with a rolling pin.
Mix the Crust Mixture: In a small mixing bowl, mix finely ground graham crackers, sea salt, and brown sugar together with a fork.
Optional Perfectionist’s Step - Add Flour (if blind-baking for firmer & crisper crust): mix in 1/4 cup of all-purpose flour.
Add Melted Butter: Mix in roughly the butter until the mixture is sticking together.
Optional Perfectionist’s Step - Line the Pan for smoother sides & easier release: Line the side and bottom of cheesecake pan with parchment paper. *Note: We did not use any butter to line the parchment paper.
Form the Crust: Pour in the graham cracker crumbs mixture. Gently press down the crumbs with a ramekin or Mason jar to form an even layer. You can also use a spoon for the edges.
Firm the Crust Method #1: Place the cheesecake pan in the freezer while you make the cheesecake batter. Method #2 - Blind-Bake Cheesecake Crust (for firmer & crisper crust): Place the crust in a 325°F oven for 15 minutes.
Make the Filling
Mix the Sugar Mixture: Mix 2 tbsp cornstarch, a pinch of sea salt, and 2/3 cup white sugar together in a small mixing bowl.
Briefly Beat the Cream Cheese: In a medium mixing bowl, briefly break up the 16 ounces cream cheese by beating it for 10 seconds with a hand mixer using low speed.
Mix in the Sugar Mixture: Add in half the sugar mixture and beat until just incorporated using low speed (roughly 20 - 30 seconds). Scrape down the sides and the hand mixer with a silicone spatula every time a new ingredient is added. Add the remaining sugar mixture and beat until just incorporated using low speed (roughly 20 - 30 seconds).
Add Sour Cream & Vanilla Extract: Add 1/2 cup sour cream and 2 tsp vanilla extract to the cream cheese mixture. Beat until just incorporated using low speed (20 - 30 seconds).
Blend in the Eggs: Blend in the two eggs using low speed, one at a time. Mix until just incorporated (about 15 – 20 seconds with a hand mixer & less time if you are using a powerful stand mixer). Try not to over mix on this step. Scrape down the sides and the hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.
Pour cream cheese batter into the cheesecake pan.
Perfectionist’s Optional Step – Remove Air Bubbles for Smooth Surface: Tap the cheesecake pan against the counter to let the air bubbles rise to the surface. Burst the air bubbles with a toothpick or fork.
Tap until you are satisfied. Ensure the surface is clear of air bubbles or lines.
Pressure Cook the Cheesecake
Method 1: Pour 1 cup of cold water in the pressure cooker. Place the cheesecake pan on top of a trivet (so, it’s not touching the water). Close the lid and pressure cook at High Pressure for 26 minutes and Full Natural Release. Natural release will take roughly 7 minutes. Open the lid gradually. Absorb any condensation on the surface by lightly tapping it with a soft paper towel.
Method #2 - Prevent Surface Dents: Place a trivet and pour 1 cup of water in the pressure cooker. Bring water to a boil. Press manual and set the time to 28 minutes). When the water begins to boil, place the cheesecake pan on the trivet with a foil sling right away. *Caution: Don't wait too long to place the cheesecake in pressure cooker, as it'll affect the cooking time. Place it immediately once the water begins to boil. This prevents too much water from evaporating. Immediately close the lid and let it pressure cook at High Pressure for 28 minutes and Full Natural Release. It should go up to pressure in roughly 1 minute. Natural release will take roughly 7 – 9 minutes. Open the lid gradually. Absorb any condensation on the surface by lightly tapping it with a soft paper towel.
Cool, Chill and Serve
Cooling the Cheesecake: Allow the cheesecake to cool to room temperature with the lid open in the pressure cooker. Or place it on a wire rack to cool to room temperature.
Perfectionist’s Optional Step - Release the Cheesecake from the Sidewall to Avoid Cracking: After cooling for 10 – 15 minutes, carefully run a thin paring knife between the sidewall and the cheesecake (or parchment paper) to release the cheesecake from the container. Pull the slightly wrinkled parchment paper lightly to straighten it out for a smooth side.
Chill the Cheesecake in the Fridge: Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 – 8 hours.
Serve: Remove the cheesecake from the refrigerator. The best way to release the cheesecake from the bottom pan is warm the bottom of the pan to melt the butter. You can use a torch or heating pad for this step. Carefully peel off the parchment paper. Enjoy!
Lightly grease a round cake pan with butter or oil. I used butter spray. (I have a 7 inch springform pan, that does not have a seal proof base, so I put aluminum foil to avoid any liquid from dripping out. Time to get a new pan)
In a large bowl, whisk eggs, milk, brown sugar, marmalade, vanilla and 1 tsp ground cinnamon until smooth.
Add bread cubes to the bowl and mix gently, so that all the bread pieces are covered with liquids.
Pour in the prepared cake pan. Line up the top layer by hand so they sit flat in the pan.
Cover the pan with aluminum foil (time to dig out my stainless steel plate instead to cover the pan). If you prefer to not use aluminum foil, cover the pan with a few paper towels instead. This prevents from any additional water from getting into the pan.
Add 1 cup of water in the Instant Pot. Place the cake pan on the trivet.
Gently put the trivet in the pot. Close Instant Pot lid with pressure valve to sealing.
Cook on Manual(Hi) for 15 mins. QR.
Open Instant Pot. Carefully lift the trivet with the pan, and take it out. I use paper towels to hold the trivet.
Allow to sit for 5 mins. (optionally broil for 5 mins)
Sprinkle more cinnamon and spread a tablespoon of butter (love salted butter here)
Serve with your favorite toppings - fruit, nuts, chocolate chips and maple syrup!
Depending on the thickness of the brioche bread, you may need more or less bread slices. I used Trader Joe's brioche bread which is very thick. When you mix the bread in the liquids, there should not be too much excess liquids leftover. About <uc>1/4 -1/2 cup</uc> of excess liquids is fine. But if you have more, add another slice or 2 of the bread.