|200 g||tennis biscuits|
|2 Tbs||butter — melted|
|500 g||cream cheese|
|1 tsp||vanilla — essence|
|2 Tbs||oranges — zest only|
|2||eggs — at room temperature|
|1||egg yolk — at room temperature|
|for the crème fraîche layer:|
|1/2 cup||sour cream|
|1/2 tsp||vanilla — essence|
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.
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.
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.