Pressure Cooker Cheesecake

There is nothing quite as decadent as a creamy slice of fresh cheesecake and this recipe will be a favourite among your friends and family. In a conventional oven the cheesecake needs to bake at 160 degree celcius for 1 hour

Cheesecake Ingredients

  • 200g digestive biscuits, crushed
  • grated rind and juice of a lemon
  • 80g butter, melted
  • 3 eggs, beaten
  • 500g thick cream cheese
  • raspberries for decorating
  • 125ml    castor sugar

Preparation of cheesecake

  1. Combine the biscuits and melted butter and mix well.
  2. Press into the base of an 18cm spring form pan.
  3. Put in the freezer while you prepare the filing
  4. Beat the cream cheese and sugar until smooth.
  5. Add the lemon rind and juice
  6. Add the eggs and mix well.
  7. Pour this mixture into the pan.
  8. Wrap the base and sides of the pan in a double layer of foil
  9. Cut a long foil strip to act as a handle to lower and raise the pan into the pressure cooker.
  10. Place the trivet into the pressure cooker.
  11. Add 500ml water.
  12. Lower the pan on to the trivet
  13. Seal the pressure cooker.
  14. Set it on high pressure for 15 minutes.
  15. Quickly release the pressure after the time is up and remove the pan from the cooker using the foil handles
  16. Remove the foil from the pan.
  17. Blot up any liquid that may have formed on the surface of the cheesecake with paper towel. Refrigerate for a few hours until well chilled.
  18. Remove from the pan and place on a serving plate.
  19. Decorate with raspberries.