Table of Contents
Advertisement
NEW YORK STYLE CHEESECAKE
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Serves: 6-8
Ingredients:
150g digestive biscuits
85g unsalted butter, melted
500g cream cheese, softened
125g caster sugar, + 2 teaspoons for topping
250g sour cream
1 ½ Tbsp plain flour
2 large eggs
1 tsp vanilla extract (or ½ tsp vanilla bean paste)
zest of half a lemon (optional)
Berry compote, to serve
Method:
1.
Lightly grease and line an 18cm-round cake tin with a removable base. Insert the trivet into
the base of the cooking pot and add 1-litre of warm water.
2.
In a food processor, blend the biscuits to fine crumbs. Add the melted butter and pulse until
the mixture comes together. Use the bottom of a glass or back of a spoon to press the crumbs
into the base and sides of the prepared tin. Set aside while you make the filling.
3.
Clean the food processor bowl. Add the cream cheese and sugar, blending until smooth. In
a small bowl, whisk the flour into 175g of the sour cream, until no lumps remain. Add this to
the food processor with the eggs and vanilla. Blend until smooth.
4.
Pour the cheesecake filling over the biscuit base, smoothing the top. Cover the tin tightly
with foil. Take another 50cm length of foil and fold it lengthways to form a 6cm wide strap.
Place this under the cake tin and use to lower the cheesecake onto the trivet inside the multi
cooker.
5.
Select BAKE and lock the lid in place; ensuring the exhaust valve is in the sealed position.
The cheesecake will cook for approximately 40 minutes. When the timer beeps, carefully
vent the steam manually using the quick release method, and remove the lid only when the
red float indicator drops.
6.
Lift the cheesecake from the multi cooker pot using the foil strap. Remove the foil, but leave
the cheesecake in the cake tin to cool.
7.
For the topping: whisk the remaining sour cream with 2 teaspoons of sugar. Pour the topping
over the slightly warm cheesecake, spreading evenly. When the cheesecake has cooled to
room temperature, place the whole tin in fridge to chill for 4 hours, or overnight if possible.
Serve slices with berry compote if desired (recipe on p26).
23
Advertisement
Table of Contents
