Name: Baked vanilla cheesecake
Yield: 8
Ingredients: 150g butter digestive or plain sweet biscuits, crushed; 75g butter, melted, cooled; 250g cream cheese, at room temperature; ½ cup sweetened condensed milk; 3 tsp cornflour; ½ cup sour cream; 2 eggs, lightly beaten; 1 tsp vanilla bean extract; Fresh berries, icing sugar and double thick cream, to serve

A biscuity base topped with creamy, vanilla-infused cheesecake. This version is made using the pressure cooker mode which makes for a perfectly moist dessert.

Servings 8, Preparation time 15 mins., Cooking time: 20 minutes (excluding pressure building time). Chilling time: 4 hours or overnight

Desserts and baked goods

All-in-one Multi Cooker

Ingredients

150g butter digestive or plain sweet biscuits, crushed
75g butter, melted, cooled
250g cream cheese, at room temperature
½ cup sweetened condensed milk
3 tsp cornflour

½ cup sour cream
2 eggs, lightly beaten
1 tsp vanilla bean extract
Fresh berries, icing sugar and double thick cream, to serve

Directions

1. Grease and line the base of a 20cm deep-sided loose bottom round cake pan (see Cook’s note) with baking paper. Combine the crushed biscuits and butter. Press firmly into the base and a little way up the sides of prepared pan.
2. Beat the cream cheese, condensed milk and cornflour until smooth. Add the sour cream, eggs and vanilla. Beat until combined. Pour into the crumb crust.
3. Place the rack provided into the inner pot and add 1 cup of water to the cooker. Take two long strips of foil and fold each in half lengthways and then fold in half again. Lay them in a cross on a work surface. Place the cake pan on top and bring the foil strips up the sides of the pan to make a foil sling.
4. Lift the cake pan into the pot. The foil sling makes the cheesecake easier to remove from the pot after cooking.
5. Close lid, select MANUAL program in PRESSURE COOKING, set time for 20 minutes. Press START.
6. When cooking is complete, allow the pot to stand for 10 minutes or until the floating valve has dropped. Turn pressure regulator to VENT. Remove lid.
7. Using heat-proof mitts, remove the cheesecake and place on the bench, discard the foil strips. Cool for 30 minutes, then chill for 4 hours or overnight.
8. To serve, carefully remove the cheesecake from the cake pan. Top with berries and dust with icing sugar. Serve with double thick cream. Cover and refrigerate any remaining portions and use within 3 days.