Mandarin Cheesecake

Step 1
Lightly grease an 18cm spring form pan and set aside.

Step 2
In a medium mixing bowl, combine the crushed cookies, salt, and melted butter. Press this mixture firmly into the bottom of the spring form pan, making a slightly raised edge. Set the pan with the crust in the refrigerator.

Step 3
Use a handheld electric whisk to whip the heavy cream to soft peaks. Set aside.

Step 4
In a separate mixing bowl, add the room temperature butter, sugar, vanilla sugar, custard powder, and eggs. Mix very well.

Step 5
Stir in the quark and sour cream, and then gently fold in the whipped heavy cream until well incorporated.

Step 6
Remove the chilled crust from the refrigerator, and pour in the filling carefully.

Step 7
Arrange the mandarin orange slices gently on the top of the filling.

Step 8
Place a paper towel over the top of the spring form pan, then wrap the entire pan tightly in foil.

Step 9
Pour 250mL of water into the cooking pot. Insert the Cook & Crisp basket and then gently place the foil wrapped cheesecake into the basket.

Step 10
Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HI. Set time to 30 minutes. Select START/STOP to begin.

Step 11
When pressure cooking is complete, allow pressure to natural release for 15 minutes. After 15 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

Step 12
Carefully lift the Cook & Crisp basket from the pot, and allow cheesecake to cool on the counter for 1 hour.

Step 13
Unwrap the cheesecake, de-ring, and move to a cake plate. Refrigerate until ready to serve – enjoy!