Rooibos Cheesecake with Caramel Sauce, Salted Caramel Brittle and Apple Chips

“Instant Pot cheesecakes are famous so I thought I'd try one out… this Rooibos cheesecake came out perfectly!  There really is something about pressure cooking the cheesecake which allows it to be extra smooth, creamy and silky smooth. The ultimate mix of a fridge and baked cheesecake!”

- Luyanda

Serves: 6 – 8
 
Tools:
18 – 20cm springform cake tin

Ingredients  
 
Cheesecake batter:
500g plain cream cheese  
1/2cup sugar 
8-10 rooibos teabags, soaked in 3-4 Tbsp of water  
2 eggs , 1 yolk  
1 Tbsp Vanilla extract  
 
Biscuit base: 
8 ginger biscuits, crumbs  
60g butter, melted 
 
Caramel brittle:  
150g white sugar  
4 Tbsp water  
 
Caramel sauce:
100g brown sugar  
100g butter 
150ml fresh cream  
 
Apple chips: 
1 apple, sliced 
1/4 tsp cinnamon  
 
Method 
 *Make sure all the cheesecake ingredients are at room temperature* 
 
For the biscuit base: 
 
Crush ginger biscuits in a food processor or in a freezer bag with a rolling pin until fine crumbs form. Place crumbs into mixing bowl and add melted butter, mix with fork until mixture sticks together.  
 
Spray springform pan with baking spray, pour in the biscuit base mixture then gently press down on the base and sides, as evenly as possible. Place in the fridge to set while you make cheesecake batter. 
 
For Batter  
In a large mixing bowl, mix sugar and cream cheese until smooth. Stir in vanilla and squeeze soaked Rooibos tea bags into the mixture, mix well together then add eggs, one at a time, mixing after each addition. Pour batter into cold prepared biscuit base. 
Place trivet rack into the bottom of the inner pot, then add 1 cup of water. Lower the cheesecake onto the rack and set to pressure cook mode on high heat for 30 mins + 10 min natural release.  Once cycle is complete and pin drops, carefully open the lid and lift the cheesecake out. Allow to cool for an hour at room temperature, then refrigerate for at least 4 hours before serving. 
 
For brittle  
Dry the inner pot and to Sauté for 5 mins. Add sugar and water, allow to bubble and heat until golden brown. Push cancel. Carefully pour mixture (it will be very hot!) on to a tray with baking paper and allow to set at room temperature. 
 
For caramel  
Set to Sauté for 7 minutes, push Sauté again until it says Less. Add the sugar and butter and keep stirring slowly until they have melted and dissolved. Slowly pour in the cream and whisk to allow the mixture to thicken. Then remove and set aside for serving. 
 
Apple Chips  
Place the Air Fry basket with tray inserted, into the inner pot. Secure the Air Fry lid and set to Air Fry at 180c. Once hot, open lid and place add cinnamon spiced apple slices to basket.  
Air Fry for 10 minutes, turning at least twice while grilling. 

For more by Luyanda, click here.