VANILLA INSTANT BREAKFAST RECIPES

Steps:

• Toss all the ingredients into the Cooking Vessel add enough water to cover.
• Close the lid. Select-SLOW COOK and set the time to 10 hours. Press START.
• Once the cooking cycle is complete, open the lid.
• Strain the chicken stock through strainer and cool. Remove the fat with a spoon and discard it.
• Add salt if desired.
• Refrigerate in an airtight container or mason jar for about a week. Alternatively, you can store in freezer for later use.

Steps:

• Preheat oven to 325°F. For the Vanilla Wafer Crust, mix vanilla wafer crumbs, butter, sugar and vanilla in medium bowl until well blended. Press evenly into bottom and 2 inches up sides of 9-inch springform pan. Set aside.
• For the Filling, beat cream cheese and sugar in large bowl with electric mixer on high speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream and vanilla; mix well. Pour into prepared crust.Test Kitchen Tip: For creamier texture if you’re swapping in ricotta cheese in place of the cream cheese, process the ricotta in a blender or food processor until very smooth before combining with remaining filling ingredients.
• Bake 50 minutes or until center is almost set. Turn off oven. Leave cheesecake in oven 2 hours or until cooled. Remove from oven.
• Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.
• Substitution Tip: If you have trouble finding cream cheese and don't want to use ricotta, try this recipe with vegan-friendly cream cheese, like Tofutti®. If you’re looking for a fully vegan version of our vanilla cheesecake, check out this Vegan Cheesecake recipe!