Details
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Kcal per serve: 475
Ingredients
• 1 cup Graham crackers, crumbed
• 2 tbsp. unsalted butter, melted
FILLING
• 16 oz. cream cheese, softened
• 1⁄2 cup superfine sugar
• 1 tsp. vanilla extract
• 1⁄4 cup crème fraiche or sour cream
• 1 tbsp. all-purpose flour
• 2 large free-range eggs
CHERRY COMPOTE
• 2 cups (16 oz.) frozen pitted dark cherries
• 3⁄4 cup granulated white sugar
• 2 tbsp. fresh lemon juice
• 1 tsp. lemon zest, finely chopped
• 1⁄4 tsp. vanilla or almond extract
• 2 tbsp. arrowroot starch or cornstarch
Preparation
1. Add 1⁄2 the cherries, sugar, lemon juice, lemon zest and extract to the InstantPot.
2. Set to Manual (More/High) for 3 minutes. When done allow the pressure to reduce naturally for 10 minutes. Do a quick release of the remaining pressure. Remove the lid.
3. Dissolve the arrowroot starch in 2 tbsp. water. Set the InstantPot to Sauté (Normal) and gradually stir in the arrowroot until the sauce thickens.
4. Stir in the remaining cherries and add the compote to a fridge storage container with a lid. Refrigerate until needed.
DIRECTIONS:
1. Spray a 7” spring-form pan with non-stick cooking spray.
2. Add the crust ingredients to a mixing bowl and mix together. Press the crumbs evenly on the base and sides of the spring-form pan. Place in the freezer to firm up for 10 minutes.
3. Add the cream cheese to a mixing bowl. Using a hand mixer on medium speed gradually whisk in the sugar. Whisk in the vanilla extract, crème fraiche and flour. Whisk in the eggs one at a time until just combined. Do not over mix. Pour the mixture onto the crust.
4. Add the trivet to the InstantPot and pour in 1 cup of water.
5. Make a sling by folding a large sheet of aluminum foil a few times. It should be long enough to go under and up the sides of the spring-form pan so that you can easily lift it out of the pot when done cooking. Make sure it doesn’t affect the closing of the lid.
6. Set the InstantPot to Manual (More/High) for 25 minutes. When done allow the pressure to reduce naturally for 10 minutes. Do a quick release of the remaining pressure.
7. If the cheesecake is not set in the middle cook for another 3 - 5 minutes on high pressure. Note that it will firm up when refrigerated so don’t over-cook.
8. Remove the cheesecake and place on a wire rack to cool. Gently dab away any water on the top of the cheesecake with some paper towel. When cool cover with cling film and refrigerate for 4 – 5 hours or overnight.
9. Remove the cherry compote from the fridge 1⁄2 hour before using. Top the cheesecake with the cherry compote and serve.
Cooking Tips
Give the cheesecake more visual appeal and garnish the
cherry compote with a selection of fresh berries such as
sliced strawberries, blueberries or raspberries and dust with
confectioner’s sugar.
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