Baked Cheesecake

The Instant Pot yields a delicious, creamy and smooth baked cheesecake that will make have your guests praising you for standing in front of the oven for hours. Little will they know, this easy Baked Cheesecake only required minimal prepping and then sitting back and sipping on some champagne while the Instant Pot does all the work for you!
 
Ingredients 
1 packet of tennis biscuits
2tbsp melted butter
2x 250g full fat cream cheese 
1 tbsp Maizena
2 tsp vanilla essence 
2 tsp lemon zest
¼ tsp salt
150g castor sugar
3 eggs 
½  cup sour cream
 
Method
1. Blend the Tennis biscuits mix in the butter. 
2. Use a glass and press down into the bottom of your 19cm Instant Pot springform pan available on Takealot for R315
3. Blend the cream cheese, Maizena, vanilla essence,lemon zest, salt and caster sugar and mix for about 5 mins.
4. Add in the eggs and add the sour cream and mix. 
5. Blend together, but ensure not to over mix. 
6. Pour the mix into the pan. 
7. Add 1.5 cups of water to the inner pot and insert the trivet (rack).  We didn’t have one, but used a small stainless steel bowl upside.
8. Wrap foil around the pan- making sure that the bottom is covered and the sides
9. Place into the inner pot and secure the lid and move the vent up to seal. 
10. Set to Pressure Cook for 55 min on High, then allow a full Natural Pressure Release
11. Once baked, remove the cheesecake and let it cool down completely
12. Once it has cooled down, put it in the fridge for at least an hour. 
13. You can top with just about anything; I used strawberry jam that I softened and some fresh strawberries and cream
Enjoy!

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