Pressure Cooked Cheesecake with Mango Sauce

Ingredients

• 200 grams sweet biscuits
• 100 grams butter melted
• 2 x 250 grams cream cheese cubed, softened
• 3/4 cup caster sugar
• 250 grams sour cream
• 2 tsps vanilla essence
• 1 tsp lemon rind
• 3 x 59g eggs

Mango Sauce

• 2 mango cheeks flesh only
• 2 teaspoons lemon juice
• 1/4 cup pure icing sugar

Directions

1. Pour 250ml of water into the pressure cooker bowl and set the tressle in the centre. Line the base of a 16cm spring form cake tin with canola oil spray and baking paper.
2. Using a food processor, process the biscuits for 20 seconds or until they form a smooth crumb. Pour melted butter through and press firmly into the base of the cake tin and place into the fridge for 30 minutes to set.
3. Using an electric mixer, mix the cream cheese and sugar for 2 minutes or until thickened and glossy. Add the sour cream, vanilla and lemon rind and mix for a further 30 seconds.
4. Add the eggs one at a time, mixing well after each addition. Pour into the cake tin on top of the biscuit base and allow any air bubbles to escape. Place the cake tin onto the tressle and securely place and lock the lid into place. Set the control dial to ‘white rice’ or 15 minutes and allow to cook.
5. Release pressure and remove lid. If there is any water present on top, dab with paper towel to remove.
6. To make the mango sauce, place the mango, lemon juice and icing sugar into the food processor bowl and blend until pureed, approximately 30 seconds. Serve each piece of cheese cake with a drizzle of mango sauce.