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 Rate Recipe |
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No one makes a better cheesecake than Chef Dale Sniffen! Try his new pressure cooked recipe for yourself and everybody will thank you.
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Preparation time: 35 minutes
Pressure-cooking: Steaming basket
Pressure cooking time: 45 minutes @ full pressure
Resting time: 15 minutes just sitting there
Pressure release: Slow resting method
Vessel: Soufflé dish lines with glad bake paper
Ingredients for base mixture:
70gm melted butter
150gm Crush Wheat biscuit
Stir through melted butter and crushed wheat biscuit to form the base. Press base mixture to the bottom of the soufflé dish. Use a potato masher to press the base firmly.
Ingredients for cheesecake mixture:
500gm soft cream cheese or mascarpone
¾ cup caster sugar or honey
1 tbsp corn flour
3 eggs
2 tbsp lemon juice
1 tbsp vanilla essence
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Whip cream, cheese and sugar in food processor until creamy. Add corn
flour then beat in 1 egg at a time. Season with lemon juice, vanilla
and a pinch of salt. Pour cheesecake mixture into prepared soufflé
dish. Cover the top with glad bake and seal down with a rubber band.
Fill the pressure cooker with enough water so it’s just underneath the
basket. Bring the water to boil, place the cheese cake on basket then
lock to full pressure on high. Cooking time starts now. Reduce heat to
low and cook for 45mins @ full pressure then turn the cooker off and
let it slowly cool. This should take 15mins then water method to
un-lock. Allow the cake to set in the fridge then top with fresh
sliced strawberries and whipped cream.
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