Milk Tart Caramel Cheesecake

"Most of us grew up eating milk tart, made as only our mothers and grandmothers could. When I’m old and shrunken, I hope my girls will still be talking about this Milk tart cheesecake. From the moment I sliced into its satiny softness, I knew we were in deep trouble. The creamiest milk tart I've ever made and the Instant Pot works a charm.

Like with most baking recipes, there are a couple of tips and tricks to flawless results. When making any cheesecake, room temperature ingredients are key. This includes the cream cheese, ricotta and eggs. The ricotta gives it a lighter, slightly less cloying mouthfeel without compromising on taste or texture. For a smooth texture, don’t over-beat the filling once the eggs have been added."

Base:

• 200g (2 cups) coconut biscuits
  
• 30g (3 tablespoons)  ground almonds (almond meal)
  
• 2.5ml (1/2 teaspoon) mixed spice
  
• 5ml (1 teaspoon) ground cinnamon
  
• 90g butter, melted
  

Filling:

• 250g (1 cup) medium fat cream cheese, room temperature
  
• 250g (1 cup) ricotta, room temperature
  
• zest of 1 lemon
  
• 10ml (2 teaspoons) vanilla extract
  
• 2.5ml (1/2 teaspoon) ground cinnamon
  
• pinch of salt
  
• 110g (1/2 cup) castor sugar
  
• 25ml (5 teaspoons) lemon juice
  
• 20ml (4 teaspoons) corn flour
  
• 2 eggs plus 1 yolk, lightly whisked with a fork, just to combine
  
• ground cinnamon, for finishing

Cinnamon And Caramel:

• 110g (1/2 cup) castor sugar
  
• 50g (4 tablespoons) butter
  
• 125ml (1/2 cup) fresh cream
• a pinch of sea salt flakes

To make the base, grease an 18cm loose-bottomed cake tin or springform pan with butter. Wrap the outside of the tin with foil to ensure it is water-tight.

Place the biscuits, ground almonds and spices in a processor. Blitz until fine. Add the melted butter and pulse to combine. Tip the biscuit mixture into the tin and press firmly up the sides (about 4cm deep) and over the base. Tip: use the bottom of a glass to spread the base evenly. Freeze the base for at least 30 minutes to firm up.

For the filling, place the cream cheese, ricotta, lemon, vanilla, cinnamon and salt in a mixing bowl. Beat until smooth and creamy, about 2-3 minutes. Add the sugar, lemon juice and corn flour and beat well to combine.

Fold the eggs in gently, just until they are incorporated. Do not overmix as it will aerate the mixture. Pour the filling into the biscuit-lined tin. Cover the top with a sheet of foil and tuck around the rim to seal.

Pour 1 cup (250ml) water into the Instant Pot fitted with the Stainless Steel Inner Pot. Place the Trivet on the base. Lower the filled cake tin carefully onto the trivet. Lock the lid. Select the Pressure Cook program on high pressure and set the timer to 35 minutes for a soft set texture. Add 5 minutes to the cooking time if you prefer a firmer textured cake. Once the cooking time is up, use the natural pressure release method for 10 minutes, then turn the Steam Release handle towards you to release any remaining steam.

Lift the cheesecake out and place on a wire rack. Remove the foil and blot the surface gently with a paper towel to absorb excess moisture. Cool to room temperature. Chill for several hours until set or overnight.

For the caramel sauce, place the castor sugar in a saucepan set over a medium high heat. Without stirring, swirl the sugar until it’s completely melted. Once the caramel is a deep amber colour, carefully add the cream. Boil on a high heat until the caramel is dissolved and the sauce is thickened, about 5 minutes. Add the salt. Set aside to cool.

To un-mould, run a smooth blade knife around the edges. Transfer to a cake stand and drizzle with the cooled caramel and dust lightly with ground cinnamon.