Pressure cooker baked cheesecake
 
Prep time
Cook time
Total time
 
A quick and easy dessert
Author:
Recipe type: Easy
Cuisine: Dessert
Serves: 8
Ingredients
  • 15 ginger nut biscuits
  • 2 tablespoons butter, melted
  • Filling
  • 2 packs plain cream cheese, at room temperature
  • 2 tbs butter, melted
  • ½ cup caster sugar
  • ¼ cup sour cream
  • Juice of two lemon
  • 2 teaspoons grated lemon zest
  • ½ teaspoon vanilla extract
  • 2 large eggs
Instructions
  1. Blitz cookies in food processor or place in a bag and smack with a rolling pin until resembling bread crumbs.
  2. Mix with melted butter
  3. Press into base of 8" spring form cake tin
  4. Mix all other ingredients (except eggs) in a food processor until combined
  5. Slowly add eggs and when just mixed in stop mixing
  6. Pour into cake tin to cover biscuit base
  7. Place 2 cups of water into pressure cooker and trivet
  8. Fold a long length of foil into four length ways to make a long strip and place on trivet so edges are proud of pan
  9. Lower cake tin onto strip of foil and trivet
  10. Fold edges of foil over so they dont touch cheesecake. This will allow you to life the hot cake tin out when cooked.
  11. Select pudding setting on Fast Slow Pro
  12. Cook on high for 25 minutes
  13. Use natural steam release.
  14. Use foil strip to remove from pan and leave to cool in fridge for at least four hours
Recipe by Mummy Barrow at https://www.mummybarrow.com/pressure-cooker-baked-cheesecake/