Pressure Cooker Cheesecake

Try this easy Pressure Cooker Cheesecake using a pressure cooker or Instant pot. Cheese cake is an ever-popular dessert make it in record time using a pressure cooker!

Serves 8

Ingredients for the Pressure Cooker Cheesecake

• 200 g digestive biscuits, crushed
• 80 g butter, melted Filling:
• 500 g thick cream cheese
• 125 ml castor sugar
• Grated rind and juice of 1 lemon
• 3 large eggs, beaten
• Berries for decorating

Instructions

For the base

1. Combine the biscuits and melted butter ,and mix well.
2. Press the biscuit mix into the base of an 18 cm greased spring-form pan.
3. Place in the freezer.

For the filling:

1. Beat the cream cheese and sugar in the bowl of an electric food mixer.
2. Whisk together until smooth then Add the lemon rind and juice.
3. Add the eggs and mix well.
4. Pour this mixture over the biscuit base.
5. Wrap the base and sides of the pan in a double layer of foil.
6. Cut a long foil strip to act as a handle to lower and raise the pan in the pressure cooker.
7. Place the trivet on the base of the pressure cooker.
8. Add 500 ml water. Lower the pan onto the trivet.
9. Seal the pressure cooker
10. . Set on high pressure for 15 minutes.
11. . Quick release the pressure and remove the pan from the cooker using the foil handles.
12. Remove the foil from the pan.
13. Blot up with paper towel any liquid that may have formed on the surface of the cheesecake.
14. Refrigerate for a few hours until well chilled.
15. Remove from the pan and place on a serving plate.
16. Decorate with berries.

Tip:

• Use the mini chopper/food processor or NutriBullet to crush biscuits.
• Equipment: Sharp knife, food processor or mini chopper for crushing biscuits, small bowl to microwave butter, wooden spoon, 18 cm spring-form pan, electric food mixer, aluminium foil, measuring cups and spoons, scale, paper towel, oven gloves, serving plate, food lifter.