Cheesecake with Caramel

"If you haven't made cheesecake in an Instant Pot, you are missing out. It's a game changer. The texture is ultra-creamy and delicious. Family and friends will love you forever".

Ingredients:

Biscuit base:
75gms ginger nut biscuits, broken
75gms digestive biscuits, broken
60gms (4 Tbls) salted butter, melted
 
Cheesecake:
500gms full-fat cream cheese, room temperature
140gms caster sugar
2 free-range large eggs at room temperature
2 tsp vanilla extract

Method:

To make the biscuit base, place the roughly broken biscuits into a bowl of a food processor with the melted butter. Pulse until the mixer resembles rough breadcrumbs. Lightly spray an 18cm/7-inch springform cake tin with cooking spray. Line the base with baking paper.
Tip the biscuit crumb mix into the cake tin and press it down to form an even base. Allow some of the biscuit to come up the side of the tin about a quarter of the way up. Place the tin in the freezer to firm up.
 
To make the cheesecake mix, please make sure you read the special instructions above.
Place the room-temperature cream cheese and caster sugar into a bowl and using a handheld electric mixer, mix briefly until well combined. Spread this mixture into the cooled biscuit base lined tin and using an offset spatula, even the surface.
 
Cut two pieces of tin foil larger than the tin. Place a sheet of paper towel on the one and fold it under the tin. Scoop the sides of the foil up to cover the side of the cake tin. Scrunch so that it is firmly placed. Cover the top with a piece of paper towel followed by a piece of foil which you tightly fold over the top.
Pour 1 cup (250ml) water into the Instant Pot. Place the filled cake tin onto the trivet and lower it into the Instant pot. *If you do not have a trivet fitted, make one with a coil of tin foil and make a sling with tin foil to lower the tin in. Set the Instant Pot to Pressure Cook, High, for 40 Minutes (if covered) and 30 minutes (if uncovered). Allow the pressure to release naturally for 10 minutes.
 
Remove the cooked cheesecake and remove the foil top (if covering) and allow it to cool in the tin. Once cool, refrigerate for 4 hours or overnight. When you are ready to serve, run a spatula around the inside edge of the cheesecake and remove it from the tin. Remove the paper from underneath and place it on your serving plate.
 
Heat the caramel slightly if it is firm. You can do this for a few seconds in the microwave. Stir until you get a pouring consistency. Spread a thin layer over the cheesecake allowing it to drip down the edges. Sprinkle with sea salt flakes (optional).