Strawberry CheesecakeNagi in Your Pressure Cooker
A light-yet-rich strawberry cheesecake with a creamy texture and irresistible strawberry sauce topping.
Equipment
- 1 Mixing bowl Large
Ingredients
Cheesecake Biscuit Base
- 200 g Arnott’s Marie crackers or other plain biscuit / 28 Graham Cracker squares
- 120 g Unsalted butter melted
Cheesecake Filling
- 500 g Cream cheese softened
- 2 tablespoon Plain flour all purpose flour
- 1 teaspoon Vanilla extract
- 0.5 cup Sour cream full fat
- 1.5 cups Caster sugar superfine sugar
- 1 Lemon zest zest of 1 lemon
- 3 Eggs at room temperature
Strawberry Topping for Cheesecake
- 500 g Strawberries half diced and half halved
- 2 tablespoon Lemon juice OR water
- 0.5 cup White sugar
- 0.5 teaspoon Vanilla extract
- 1.5 teaspoon Cornflour or cornstarch
- 2 tablespoon Water
Instructions
Instructions
- Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection). Prepare cake tin with inverted base and parchment paper.
- Break up biscuits, blitz into crumbs. Add butter and blitz to wet sand consistency. Press into tin base and sides firmly.
- Beat cream cheese briefly until smooth. Add flour and mix. Add vanilla, sour cream, sugar, and lemon zest, mix until just combined. Add eggs one at a time, mixing briefly after each.
- Pour filling into crust and bake for 55 minutes until set and light golden. Let cool in oven with door open. Refrigerate for 4+ hours.
- Slide cheesecake off tin and parchment paper once chilled.
- Place diced strawberries, sugar, lemon juice, and vanilla in saucepan. Simmer 10 min until soft. Mix cornflour and water, add to mix and stir.
- Add halved strawberries, cook 1 min, remove from heat. Let cool, sauce will thicken. Adjust thickness with a tiny bit of water if necessary.
- Spoon strawberry topping over cheesecake. Chill 2+ hours. Slice and serve with extra sauce.
Notes
Cake is best consumed within 4 days. Ideal to top a day before serving. Video available for additional guidance.