Vanilla Cheesecake

Step 1
Place digestive biscuits into a food processor and pulse until a fine crumb. You can also do this by crushing with a rolling pin. Mix crushed digestive biscuits with melted butter. Press biscuit mix into the base of a buttered and lined cake pan. 

Step 2
Place reversible rack into the pot, making sure it is in the lower position. Select BAKE/ROAST, set temperature to 180°C and set time to 12 minutes. Select START/STOP. Allow to preheat for 2 minutes. Place cake tin onto the reversible rack and close crisping lid. Allow to bake for remaining 10 minutes. 

Step 3
While crust is cooking, beat cream cheese, caster sugar, sour cream, eggs and egg yolk, vanilla and plain flour together. Knock the bowl hard on the counter to burst any air bubbles.  

Step 4
When cooking is complete, remove cake tin and carefully pour mix onto the biscuit base. Seal top of cake tin with foil. 

Step 5
Add 200ml of water to the pot. Place cake tin back onto reversible rack. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 30 minutes. Select START/STOP to begin. 

Step 6
When pressure cooking is complete natural release for 15 minutes. After 15 minutes, quick release any remaining pressure by turning the pressure release valve to the vent position. Carefully remove lid when unit has finished releasing pressure. 

Step 7
Carefully remove cheesecake and allow to cool for a minimum of 4 hours in the fridge. Clean pot to make compote. 

Step 8
Place strawberries, sugar and water into pot, select SEAR/SAUTÉ, and set to MD/LOW. Select START/STOP. Allow to simmer for 15 minutes, until the strawberries start breaking up. Select START/STOP. Remove strawberry compote from bowl and allow to cool fully before serving with cooled cheesecake.