Cheesecake with berries
Find more recipes, inspiration and Tipps at: “The World of Pressure Cooking”
Photo: Mathias Neubauer
1 h 5 min
Total Time
25 min
Cooking Time
40 min
Preperation Time
Ingredients
| 400 g | cream cheese |
| 125 g | sugar |
| 2 | eggs |
| 60 g | quark |
| 1 heaped tbsp. | flour |
| 1 tsp | vanilla extract |
| 90 g | butter |
| some | butter for the pan |
| 100 g | digestive biscuits |
| 100 g | wholemeal digestive biscuits |
| some | redcurrant compote (or lingonberries, from the jar) |
Instructions
Step 1 of 5:
In a bowl, stir the cream cheese with the sugar until smooth, then add the eggs one at a time, mixing well after each addition. Next, fold in the quark, flour, and vanilla extract, and process everything into a homogeneous mixture.
Step 2 of 5:
For the base, generously grease a solid insert with butter. Melt the butter and set aside. Place both types of cookies in a sealable bag and crush them finely with a rolling pin. Mix the crumbs with the butter and process everything into a moist mixture, adding more butter or crumbs if needed. Distribute the mixture in the insert and press firmly to form the base and sides.
Step 3 of 5:
Fill the pressure cooker with the minimum amount of water, place the insert on the tripod, close the pot, and cook on level 2 (cooking indicator: 1st ring) for approx. 25 minutes.
Step 4 of 5:
Remove the pot from the heat source, let it steam out, and open it. Remove the insert and let the cheesecake cool in it for approx. 1 hour, then cover with plastic wrap and chill for at least 5 hours, preferably overnight.
Step 5 of 5:
Loosen the edge with a knife, carefully invert the cake onto a plate, turn it right side up, and place it on a serving platter. Top the surface with lingonberries and serve the cheesecake cut into slices.
