- Contains Dairy
- Contains Eggs
Prepared with
![Ninja Foodi 8-in-1 PossibleCooker Slow Cooker & Multi-Cooker Sea Salt Grey [MC1001UK]](https://assets.sharkninja.com/image/list/fn_select:jq:first%28.%5B%5D%7Cif%20has%28%22metadata%22%29%20then%20select%28any%28.metadata%5B%5D%3B%20.external_id%20%3D%3D%20%22sfcc-is-main%22%20and%20.value.value%20%3D%3D%20%22True%22%29%29%20else%20empty%20end%29/f_auto,q_auto,dpr_auto/w_180,h_180,e_background_removal/b_rgb:e7e7e7/MC1001UK-MASTER-556786-en-GB.json?_i=AG "Ninja Foodi 8-in-1 PossibleCooker Slow Cooker & Multi-Cooker Sea Salt Grey [MC1001UK]")
Ingredients
For the base
- 2oz butter, melted, plus extra for greasing
- 4oz digestive biscuits, crushed
For the filling
- 21oz full fat cream cheese, room temperature
- 5oz caster sugar, divided
- 2 tbsp plain flour
- 1 tsp vanilla bean extract
- 2 large eggs
- 1 lemon, zest and juice, divided
- 10fl. oz sour cream, divided
- 33.8oz water
- To serve fresh berries
Instructions
Step 1
Grease a 20cm springform cake tin with butter. Line bottom with large round of foil and then clip together so foil is trapped and excess sticks out, press up the sides
Step 2
In a medium bowl, add melted butter and crushed biscuits. Stir together until all the biscuits are coated. Then spoon and press biscuits into the bottom of the prepared tin
Step 3
In a large bowl, using a hand mixer on a low to medium speed, beat the cream cheese with all but 1 tablespoon sugar and all the flour for 1 minute
Step 4
Add vanilla, eggs, lemon zest and 1 teaspoon lemon juice to bowl and whisk until smooth. When mixture is smooth, lightly whisk in 140ml sour cream. Pour cheesecake mixture into prepared tin and cover top tightly with foil
Step 5
Add rack and water to pot. Place cheesecake on rack. Cover with lid. Turn dial to BAKE, set temperature to 120°C, set time to 90 minutes and press START/STOP to begin cooking
Step 6
Cooking is complete, when the cheesecake still has a slight wobble to it. Remove from pot and allow to cool
Step 7
In a medium bowl, lightly mix the remaining sour cream, 1 tablespoon caster sugar and 2 teaspoons lemon juice. Spread over the top of cooled cheesecake before chilling in a refrigerator for 4 to 6 hours. Please note the cheesecake may crack a little, this is normal
Step 8
Serve in slices with fresh berries