Pressure Cooked Pumpkin Cheesecake with Chocolate Ganache –

Name: Pressure Cooked Pumpkin Cheesecake with Chocolate Ganache –
Ingredients: 150g cup of crushed tea biscuits; 5 tbsp melted butter; 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; 150g dark chocolate; 1/3 cup of single cream; 5.25oz cup of crushed tea biscuits; 24.5oz charm cheese; 5.25oz dark chocolate; 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.

ninjatestkitchen.eu

Pressure cook Pumpkin Cheesecake with rich Chocolate Ganache, perfect for dessert lovers in under 30 mins! By Ania's Vibrant Kitchen. Compatible with Ninja Cookers.

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Ingredients

150g cup of crushed tea biscuits
5 tbsp melted butter
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
150g dark chocolate
1/3 cup of single cream
5.25oz cup of crushed tea biscuits
24.5oz charm cheese
5.25oz dark chocolate
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.