Dessertsbitsofcarey
Cheesecake with Salted Tahini Caramel, Gooseberries & Toasted Flaked Almonds
This cheesecake is made in a Instant Pot! But can easily be baked in an oven too.
👥 8 Servings⏱️ Prep & Cook: 43 min⏳ Prep: 15 min🔥 Cook: 28 min👤 Carey Erasmus📖 bitsofcarey
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- blender
- whisk
- pot
- oven
- microwave
📝 Preparation Steps
1
The Cheesecake
2
Place biscuits into a blender and crush until fine. Add to a bowl and mix in the melted butter until well combined.
melted butter50 gbutter (cut into cubes)85 g
3
Line the bottom and sides of your springform tin with baking paper. Press the buttery crumbs evenly into the lined tin to make a solid base. Pop in the freezer while preparing the cheesecake filling.
4
Add the cream cheese, sugar, corn flour, lemon, cream, eggs and vanilla to a large bowl. Whisk vigorously by hand until well combined and smooth. You can use a hand beater too - just don't overbeat it. Season with a pinch of salt.
full fat cream cheese (room temperature)500 gcream (room temperature)125 mlcream (heated)125 mlcorn flour15 mllarge eggs2pinch of salt
5
Pour the cheesecake mixture into the chilled prepared springform tin. Gently cover with foil.
6
Place the trivet into the Instant Pot and pour in 250 ml boiling water.
7
Carefully add tin into pot onto the trivet.
8
Seal with the lid and press Cake or Pressure Cook setting and choose High pressure for ⏱️ 28 minutes.
9
Release the steam and remove lid. Take tin out immediately. Remove foil and with a paper towel, dab any moisture droplets on the surface of your cake. It should be jiggly - don't panic! Leave in the tin and allow to cool to room temperature before covering and chilling in the fridge for at least ⏱️ 8 hours. This allows it to firm up to achieve that ultra creamy texture.
10
OVEN OPTION: Prepare everything the same way, simply bake, uncovered in a 170°C oven for ⏱️ 35 - 40 minutes (depending on tin depth). Chill the same way.
11
Salted Tahini Caramel
tahini (optional)30 ml
12
Heat sugar with 15 ml water over low heat in medium heavy based pot.
13
Once 90% of the sugar has dissolved and turned into a golden brown colour ( I like to brown my sugar a bit more for flavour) - remove form the heat and whisk in the butter bit by bit.
melted butter50 gbutter (cut into cubes)85 g
14
Meanwhile, heat the cream and tahini together in the microwave. It is important that this is very warm.
full fat cream cheese (room temperature)500 gcream (room temperature)125 mlcream (heated)125 mltahini (optional)30 ml
15
Return pot back to the heat and add heated cream and tahini and whisk vigorously until well combined and smooth.
full fat cream cheese (room temperature)500 gcream (room temperature)125 mlcream (heated)125 mltahini (optional)30 ml
16
Season with Malden salt.
Malden salt (to taste)5 mlMalden salt (for sprinkling)
17
Allow to cool completely before serving.
18
Adorn
19
Carefully remove cheesecake from the tin and slide onto a serving plate.
20
Spread a generous layer of salted tahini caramel onto the cake.
tahini (optional)30 ml
21
Top with gooseberries and toasted almonds.
gooseberries (optional)125 g
22
Sprinkle with Malden Salt.
Malden salt (to taste)5 mlMalden salt (for sprinkling)
23
Enjoy!
Nutrition Facts
calories
754 kcal
fat Content
55 g
serving Size
1 serving
fiber Content
2 g
sugar Content
44 g
sodium Content
446 mg
protein Content
9 g
trans Fat Content
1 g
cholesterol Content
189 mg
carbohydrate Content
60 g
saturated Fat Content
29 g
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