Luscious and silky-smooth describe this heavenly cheesecake. To make it even more delectable, cooking it in a pressure cooker takes the silkiness to further heights. Taking all of 10 minutes to put together and 30 mins to cook, it is on regular dessert rotation in our house.
The recipe suits a 20cm springform pan, which is a bit smaller than the usual cheesecake recipes (that tend to use larger pans), whilst still easily giving 6-8 serves. Mind you, it is pretty moreish so 4 people could easily scoff the lot !
You can substitute the marscarpone for sour cream if you prefer. I make both but prefer the added smoothness that the mascarpone gives. I like a thin biscuit base and like to make mine gluten-free. You could use traditional wheat biscuits if you prefer.
I should also mention to use normal cream cheese in foil wrapper, not the spreadable variety which comes in tubs. I have found the spreadable type doesn’t set as firm. I like to use the soft skin Meyer lemon, but any lemon will work.
If you don’t have a pressure cooker, cook in the traditional way for one hour (instructions below). A pressure cooker not only cooks the cheesecake in half the time, it requires a reduced length of cooling time.
Serve on it’s own – or with mixed berries, or a drizzle of maple syrup. It is also lovely with side serve of lemon granita or gelato.
65g Freedom gluten-free tea biscuits (or subsitute)
2 tblspn almond meal
50g melted butter
250g cream cheese (at room temperature)
½ cup castor sugar
Grated rind and juice of 1 small Meyer lemon (about 50ml juice)
3 eggs, lightly beaten
½ tsp vanilla essence
250g marscarpone cheese
1. In a food processor, pulse the biscuits and almond meal until the mix resembles fine breadcrumbs. Stir through the melted butter.
2. Using a 20cm springform pan, line base with baking paper and lightly grease the sides of the pan. Add the biscuit mix and press evenly across the base. Refrigerate for at least 10 mins.
3. In a food processor, place cream cheese and sugar in the bowl and whizz to completely combine.
4. Add the eggs, lemon juice, lemon rind and pulse briefly to combine.
5. Add the vanilla and marscarpone. Whizz again to completely mix.
6. Place the mixture over the biscuit base and sharply tap the pan against the kitchen bench to knock out the bubbles.
7. If cooking in the traditional way, place a baking tray half filled with water in the bottom shelf of the oven. Bake at 140C for 1 hour. Once cooked, leave to cool completely in the oven with door closed before refrigerating for 4 hours.
8. If using the pressure cooker, enclose the cake pan with foil to keep out any water and steam. Take a long piece of foil, fold it in thirds so you can bring it under and over the pan and create little handles. You will use this to help lever the cake pan in and out of the pressure cooker.
Place a trivet in the pressure cooker, add 2 cups of water and gently lower the cake pan (using the foil as a lever) into the pressure cooker.
9. Bring to low pressure and cook for 30 mins (adjusting the heat as necessary to maintain low pressure). Use natural release method. When pressure has been released, remove the cheesecake. Unwrap the foil (it will still have a wobbly centre) and allow the cheesecake to come to room temperature.
10. Cover the pan with plastic wrap and place the cheesecake in the fridge for at least 4 hours (the longer the better) before serving.