Desserts

Pressure Cooked Pumpkin Cheesecake with Chocolate Ganache

Prep 15 mins
Total 5 mins

Easy
Serves 6

Compatible with

Contains Eggs
Contains Milk/Dairy

Cooking mode

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For the base

150g cup of crushed tea biscuits
5 tbsp melted butter

For the cheesecake

700g charm cheese
3 whole eggs
1 egg white
2 tbsp corn starch
1/2 cup of icing sugar
1/2 cup of pumpkin pure
Pinch of salt

For the chocolate ganache

150g dark chocolate
1/3 cup of single cream

Utensils

Step 1

To make the crust, add biscuits to food processor and blend until you will get small crumbs. Add melted butter and pulse couple of times.
Step 2

Remove the bottom of the baking pan and wrap with parchment paper around the bottom, place it back in the pan. Use a flat-bottom glass to press the crust onto the bottom.
Step 3

Place the pan with crust in the fridge while you make the cheesecake batter.
Step 4

In a food processor bowl combine all ingredients for the cheesecake and blend until everything is well incorporated.
Step 5

Pour the cheesecake batter over the prepared crust. Place the pan carefully on a metal rack the trivet in Foodi, add one cup of water. Close the lid and set the valve to “sealing” position.
Step 6

Make sure your Foodi is set to cook on high pressure and set timer to 30 minutes.
Step 7

Once the timer is up, release pressure.
Step 8

Remove any condensation from the cheesecake with the paper towel.
Step 9

Let the cheesecake cool completely, then place in the fridge to chill for at least 4 hours, or overnight.
Step 10

Mąkę chocolate ganache: Melt chocolate with the cream in a microwave.
Step 11

Serve with some chocolate ganache or whipped cream.