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.