Desserts
Pressure Cooked Pumpkin Cheesecake with Chocolate Ganache
Recipe by Ania's Vibrant Kitchen
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Cooking method:
Ninja Foodi Mini Multi-Cooker OP100
- Prep Time: 15 mins
- Total time: 5 mins
- Skill Easy
- Serves 6 people
Pressure Cooked Pumpkin Cheesecake with Chocolate Ganache
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Eggs, Dairy
Ingredients
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
Cooking mode
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Method
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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.
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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.
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Step 3
Place the pan with crust in the fridge while you make the cheesecake batter.
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Step 4
In a food processor bowl combine all ingredients for the cheesecake and blend until everything is well incorporated.
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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.
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Step 6
Make sure your Foodi is set to cook on high pressure and set timer to 30 minutes.
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Step 7
Once the timer is up, release pressure.
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Step 8
Remove any condensation from the cheesecake with the paper towel.
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Step 9
Let the cheesecake cool completely, then place in the fridge to chill for at least 4 hours, or overnight.
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Step 10
Mąkę chocolate ganache: Melt chocolate with the cream in a microwave.
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Step 11
Serve with some chocolate ganache or whipped cream.
