Desserts

Pressure Cooked Pumpkin Cheesecake with Chocolate Ganache

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

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

  • 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.

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