*15 MINUTES* CHEESECAKE IN A PRESSURE COOKER
Episode 6 of #NoOvenNoProblem ☀️, a series where I make your favourite desserts at home WITHOUT an oven 💁🏻♂️ Time to have an amazing dessert time this weekend with this super yummy Cheesecake recipe☺️ This creamy delight is made in the pressure cooker and trust me, it can't get easier than this 🤌🏻🤌🏻
Ingredients
🍰6 digestive biscuits
🍰2 tbsp (28g) melted butter
🍰½ cup (112g) cream cheese, softened
🍰2 tbsp fresh cream
🍰½ tbsp corn flour
🍰½ tsp vanilla extract
🍰¼ cup condensed milk
🍰2 tbsp Nutella
Instructions
1. Pour 1 inch of water into the cooker and place a stand inside. Close the cooker, remove the whistle, and preheat it for 10 minutes.
2. In a blender, add biscuits and process them until fully crushed. Now add melted butter and blend again.
3. Transfer the biscuit crumbs into a 4” inch springform pan and press down evenly. Set it in the fridge for 10-15 minutes.
4. In another bowl, add cream cheese, heavy cream, condensed milk, cornflour and vanilla extract. Mix until the batter is fully combined.
5. Now transfer this on top of the biscuit base. Seal the bottom of the springform pan with two layers of aluminum foil so nothing leaks out.
6. Place the springform pan on the stand, close the cooker with lid and bake it for 15-20 mins.
7. Once baked, let the cheesecake set in the fridge for 2-3 hours.
8. Once set, slice it and top it with nutella.
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