Pressure cooker baked cheesecake.
I am a huge fan of baked cheesecake, the crunchy base mixed with the smooth topping is a combination I love. Add to that the tartness of some lemon, and some berries on the side and I am in pudding heaven. Matched only maybe by a warm chocolate brownie and a dollop of ice cream.
For a dinner party on Saturday night I decided to do a pressure cooker baked cheesecake as it was pretty fool proof and meant it could be done ahead of time and left in the fridge to cool for the afternoon whilst I had a nap got on with the starter. The recipe was very simple:
- 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
- Blitz cookies in food processor or place in a bag and smack with a rolling pin until resembling bread crumbs.
- Mix with melted butter
- Press into base of 8" spring form cake tin
- Mix all other ingredients (except eggs) in a food processor until combined
- Slowly add eggs and when just mixed in stop mixing
- Pour into cake tin to cover biscuit base
- Place 2 cups of water into pressure cooker and trivet
- 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
- Lower cake tin onto strip of foil and trivet
- Fold edges of foil over so they dont touch cheesecake. This will allow you to life the hot cake tin out when cooked.
- Select pudding setting on Fast Slow Pro
- Cook on high for 25 minutes
- Use natural steam release.
- Use foil strip to remove from pan and leave to cool in fridge for at least four hours
When it first came out it was still very wobbly and really didn’t look it was set but after time in the fridge it had completely firmed up.
Decorate with your favourite fruits and serve cold.
