Hein Stirred Peppermint Cheesecake

Celebrate your childhood memories with the ultimate SA dessert with this classic caramel and peppermint combo.  It’s a  showstopper which comes together in a cheesecake. 

Ingredients
 
Base
200g tennis biscuits
70g butter, melted
 
Filling
250g full fat cream cheese at room temperature
250g ricotta at room temperature
90g fine demerara sugar or castor sugar
2 eggs plus 1 egg yolk
20ml corn flour
15ml lemon juice
5ml vanilla extract
2.5ml salt
finely grated zest of 1 lemon
1 tin caramel treat
125ml creme fraiche
10ml lemon juice
good pinch of salt
1 large slab Peppermint Crisp, crushed into small pieces
 
Method
 
Grease an 18cm loose-bottomed cake tin and line with baking paper.  Wrap the outside of the tin with foil to ensure it is water-tight.  Place the biscuits in a processor. and blitz until fine.  Add the melted butter and pulse to combine.  Tip the biscuit mixture into the tin and press firmly over the base using the bottom of a glass to spread the base evenly.  Place in the freezer while making the filling.
 
Place all the filling ingredients in a food processor and process until smooth.  Pour the filling into the biscuit-lined tin.  Pour 250ml (1 cup) water into the inner pot of your Instant Pot.
Place the trivet on the base and lower the cake tin carefully onto the trivet..  Close the lid and select the Pressure Cook program on High pressure and set the timer for 35 minutes.
Once the cooking time is up, use the natural pressure release method for 10 minutes and then turn the Steam Release handle towards you to release any remaining steam.
 
The cheesecake should have a slight wobble in the middle.  Lift the cheesecake out and place on a wire rack.  Cool to room temperature then place in the fridge for several hours to set
 
Place the caramel treat, creme fraiche, lemon juice and salt in a bowl and beat until smooth and thick.
 
Gently spoon on top of the cheesecake and spread to cover the top
 
Sprinkle with the crushed peppermint crisp and serve with any left over caramel mixture.