Servings: 8 to 10

BASE BASE
15 Light digestive biscuits 15 Light digestive biscuits
60 gms melted butter 60 gms melted butter
 
CHEESECAKE MIX CHEESECAKE MIX
680 gms Philadelphia lightest ( 2 x 340 gm tubs ) 680 gms Philadelphia lightest ( 2 x 340 gm tubs )
150 gms double cream 150 gms double cream
2 Large Eggs 2 Large Eggs
1 teaspoon Vanilla bean paste 1 teaspoon Vanilla bean paste
2 tablespoons custard powder 2 tablespoons custard powder
100 gms castor sugar 100 gms castor sugar
 
MIXED BERRY COMPOTE MIXED BERRY COMPOTE
250 to 300 gms frozen mixed berries 250 to 300 gms frozen mixed berries
about 50 mls of water to start. add sugar to taste. mix a slurry of cornflour I used about 3/4 teaspoon about 50 mls of water to start. add sugar to taste. mix a slurry of cornflour I used about ¾ teaspoon
when thickened put it to cool and top the cheesecake. when thickened put it to cool and top the cheesecake.

BASE
process the biscuits into fine crumbs add the melted butter stur through well. Spread it evenly across the base of your cake tin.
Mix the Philadephia cheese, until soft add the cream and vanilla bean paste and mix again. Add the caster sugar to the custard poder and mix well and mix through the mixture. Add the eggs one at a time and mix before adding the next. Scrape your mixer to ensure all your mixture has all combined. Pour on top of the biscuit base.
I USE MY KITCHEN AID ON A LOW SETTING.
Put 250 mls of water in the Instant Pot lower the cake tin into the pot using the long handle IP trivet or the small IP trivet and a long foul sling cover the tin with a silicone seal or foil
Set pressure valve to seal and set manual 35 minutes cancel then 15 mins NPR chrck that there is not to much wobble if it it put it back in the pot for another 5 minutes. Remove and cool at room temperature chill in the fridge for at least 4 hours preferably overnight.
I gad to use a 7 inch cake tin for the Instant Pot but you coukd use an 8 inch one in the oven. Put a container of hot water at the bottom of the oven
oven cook at 180 for about 35 to 40 minutes Cheesecake should have a slight wobble in the middle, cool
and chill in the fridge before removing from the cake tin.