Ingredients
Cheesecake batter
500g plain cream cheese
1/2cup sugar
8-10 rooibos teabags , soaked in 3-4 Tbsp of water
2 eggs , 1 yolk
1 Tbsp Vanilla extract
Biscuit base
8 ginger biscuits , crumbs
60g butter, melted
Caramel brittle
150g white sugar
4 Tbsp water
Caramel sauce
100g brown sugar
100g butter
150ml fresh cream
Apple chips
1 apple, sliced
1/4 tsp cinnamon
Directions
*Make sure all the cheesecake ingredients are at room temperature*
For the biscuit base
Crush ginger biscuits in a food processor or in a freezer bag with a rolling pin until fine crumbs form
Place crumbs into mixing bowl and add melted butter , mix with fork until mixture sticks together.
Spray cheesecake pan with baking spray , pour in the biscuit base mixture then gently press down on the base and sides , making sure the pan is lined with the base
Place in the fridge to set while you make cheesecake batter.
For Batter
in a large mizing bowl, mix sugar and cream cheese until smooth.
Add vanilla and squeeze soaked Rooibos tea bags into the mixture, mix well together then add eggs, one at a time, mixing after each addition.
Pour batter into prepared biscuit base.
Place rack into the bottom of the instant pot, then put your cheesecake onto the rack and set instant pot to pressure cook mode on high heat for 20 minutes + 10 minutes natural release.
Remove Cheesecake and allow to cool for an hour at room temperature, then refrigerate for atleast 4 hours before serving.
For Brittle
Set instant pot to Saute for 5 min on High.
Add sugar and water, allow to bubble and heat until golden brown.
Pour mixture on baking paper and allow to set.
For caramel
Heat your instant pot on Saute for 7 minutes, heat sugar and butter until they have melted and dissolved. Add cream and allow the mixture to thicken.
Then remove and set aside for serving.
Apple Chips
Preheat Instant Pot Air Fryer to 180 degrees, add cinnamon spiced apple slices to basket.
Air fry for 10 minutes, turning atleast twice while frying
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