15 Minute Citrus Cheesecake
15 minute Creamy Citrus Cheesecake – a sweet marriage made in heaven! Devouring a luscious cake has never been easier thanks to our Pressure Cooker. Switch up the citrus for some chocolate to be that extra cheeky
Ingredients
- 1/2 pack Granita biscuits (or other plain biscuit)
- 70g Butter, melted
- 500g Cream cheese
- 1/2 cup Castor sugar
- 2 Eggs
- 1 tbs Fresh lemon juice
- 2 Tsp Lemon zest
- 2 tsp Orange zest
- 1 Tsp Vanilla extract
Step 1
Combine butter and crushed biscuits. Press mixture evenly into the base of spring-form pan. Place in fridge.
Step 2
Whiz cream cheese and castor sugar together until smooth (or simply combine with a potato masher).
Step 3
Mix in eggs, juice, zests and vanilla.
Step 4
Remove the pan from the fridge and evenly spread the cheesecake mixture over the set base.
Step 5
Pour 2 cups boiling water into the pressure cooker. Place springform pan on the pressure cooker rack and lower into pressure cooker. Close and lock lid and bring to pressure (when red indicator pops up) on setting 2.
Step 6
Once at pressure, lower heat and cook for 15 minutes.
Step 7
After 15 minutes, place under a cold tap to quickly reduce pressure. Lift cheesecake out (it will still be a bit wobbly).
Step 8
Allow to cool for 10 minutes. Remove the silicone sides and place the warm cheesecake in the fridge to set (approx 1hr).
Step 9
Decorate with strawberries or your favourite. Slice and enjoy!
Chef’s Tips
You can substitute the citrus for your favourite flavour. You can also substitute the cream cheese for ricotta.
15 Minute Citrus Cheesecake
Ingredients
- 1/2 pack Granita biscuits (or other plain biscuit)
- 70 g Butter (melted)
- 500 g Cream cheese
- 1/2 cup Castor sugar
- 2 Eggs
- 1 tbs Fresh lemon juice
- 2 Tsp Lemon zest
- 2 Tsp Orange zest
- 1 Tsp Vanilla extract
Instructions
- Combine butter and crushed biscuits. Press mixture evenly into the base of spring-form pan. Place in fridge.
- Whiz cream cheese and castor sugar together until smooth (or simply combine with a potato masher).
- Mix in eggs, juice, zests and vanilla.
- Remove the pan from the fridge and evenly spread the cheesecake mixture over the set base.
- Pour 2 cups boiling water into the pressure cooker. Place springform pan on the pressure cooker rack and lower into pressure cooker. Close and lock lid and bring to pressure (when red indicator pops up) on setting 2.
- Once at pressure, lower heat and cook for 15 minutes.
- After 15 minutes, place under a cold tap to quickly reduce pressure. Lift cheesecake out (it will still be a bit wobbly).
- Allow to cool for 10 minutes. Remove the silicone sides and place the warm cheesecake in the fridge to set (approx 1hr).
- Decorate with strawberries or your favourite. Slice and enjoy!
Notes
