PARTNER CONTENT: Baked Cheesecake

Food24
8 servings Preparation: 30 mins By Food24
Tap for method
Tap for method

Ingredients (16)

For the crust:
200 g tennis biscuits
2 tsp sugar
2 Tbs butter — melted
For the filling:
500 g cream cheese
1/2 cup sugar
2 tsp flour
1 tsp vanilla — essence
2 Tbs oranges — zest only
2 eggs — at room temperature
1 egg yolk — at room temperature
1/4 cup cream
pinch salt
for the crème fraîche layer:
1/2 cup sour cream
2 tsp sugar
1/2 tsp vanilla — essence
Tap for ingredients
Tap for ingredients

Method:

Crust:

Add cookies and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form.

Melt butter in microwave add to biscuit mixture.

Pulse until just combined.

Pour cookie mixture into bottom of greased 6-inch cake pan and press the mixture firmly into the bottom of the pan and no more than one inch up along the sides.

Place pan with crust into freezer for 20 mins while you mix up the filling.

Filling:

Blend together cream cheese, sugar, heavy cream, flour, grated peels, salt and vanilla extract until smooth.

Add eggs and yolk, one at a time, lightly mixing until just combined. Do not over mix the eggs.

Pour filling into the pan, on top of the crust.

Cook:

Add 1.5 cups of water to the bottom of your Instant Pot and then place a trivet inside the pot.

Cover the cheesecake first with a paper towel and then with a piece of aluminium foil and loosely secure the foil. 

Place cheesecake into pressure cooker using a sling.

Lock on lid and close pressure valve.    

Cook at high pressure for 38 mins.

When beep sounds, wait 18 mins and then release the rest of the pressure.

After all pressure has been released, open pressure cooker and gently remove the pan.

Remove the foil and paper towel.

Tilt the cheesecake pan and dab off any liquid that may have accumulated.

The centre (no more than an inch) will be slightly jiggly (not wet, JIGGLY), but don’t worry.

The heat that is trapped inside will continue to cook the centre while the cheesecake cools.

Crème Fraîche layer:

Whisk together the sour cream, extract and sugar to make a sweet crème fraîche and then spread on the hot cheesecake. 

Let cool on wire rack for at least one hour.

Lightly cover and place in refrigerator overnight.

Top with berry compote.

Recipe by Burpees and Biscuits
.

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.