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Filling
Tip the biscuit mixture into the tin and press firmly over the base using the bottom of a glass to spread the base evenly. Place in the freezer while making the filling.
Place all the filling ingredients in a food processor and process until smooth. Pour the filling into the biscuit-lined tin. Pour 250ml (1 cup) water into the inner pot of your Instant Pot.
Place the trivet on the base and lower the cake tin carefully onto the trivet.. Close the lid and
select the Pressure Cook program on High pressure and set the timer for 35 minutes.
Once the cooking time is up, use the natural pressure release method for 10 minutes and then turn the Steam Release handle towards you to release any remaining steam.
The cheesecake should have a slight wobble in the middle. Lift the cheesecake out and place on a wire rack. Cool to room temperature then place in the fridge for several hours to set
Place the caramel treat, creme fraiche, lemon juice and salt in a bowl and beat until smooth and thick.
Gently spoon on top of the cheesecake and spread to cover the top.
Sprinkle with the crushed peppermint crisp and serve with any left over caramel mixture.
INGREDIENTS:
Base- 200g tennis biscuits
- 70g butter, melted
Filling
- 250g full fat cream cheese at room temperature
- 250g ricotta at room temperature
- 90g fine demerara sugar or castor sugar
- 2 eggs plus 1 egg yolk
- 20ml corn flour
- 15ml lemon juice
- 5ml vanilla extract
- 2.5ml salt
- finely grated zest of 1 lemon
- 1 tin caramel treat
- 125ml creme fraiche
- 10ml lemon juice
- good pinch of salt
- 1 large slab Peppermint Crisp, crushed into small pieces
METHOD:
Grease an 18cm loose-bottomed cake tin and line with baking paper. Wrap the outside of the tin with foil to ensure it is water-tight. Place the biscuits in a processor. and blitz until fine. Add the melted butter and pulse to combine.Tip the biscuit mixture into the tin and press firmly over the base using the bottom of a glass to spread the base evenly. Place in the freezer while making the filling.
Place all the filling ingredients in a food processor and process until smooth. Pour the filling into the biscuit-lined tin. Pour 250ml (1 cup) water into the inner pot of your Instant Pot.
Place the trivet on the base and lower the cake tin carefully onto the trivet.. Close the lid and
select the Pressure Cook program on High pressure and set the timer for 35 minutes.
Once the cooking time is up, use the natural pressure release method for 10 minutes and then turn the Steam Release handle towards you to release any remaining steam.
The cheesecake should have a slight wobble in the middle. Lift the cheesecake out and place on a wire rack. Cool to room temperature then place in the fridge for several hours to set
Place the caramel treat, creme fraiche, lemon juice and salt in a bowl and beat until smooth and thick.
Gently spoon on top of the cheesecake and spread to cover the top.
Sprinkle with the crushed peppermint crisp and serve with any left over caramel mixture.