Lemon Cheesecake

Crush the biscuits in a food processor or sealed bag, place in a bowl and add the melted butter, combine together. Press crumb mixture into the base of a 7”, 18cm or 7.5”, 19cm springform tin.

In a large mixing bowl mix the cream cheese and sugar until smooth, add the sour cream, lemon juice and zest and vanilla extract and beat together with a wooden spoon.

Add in the eggs one at a time and mix to combine, Pour the batter into the springform pan on top of the crumb base.

Pour 500ml of water into the inner pot and place in an upturned bowl, place the cheesecake onto the bowl. Close the lid and set the pressure release valve to closed.

Select the DIY function then adjust the temperature to 95C and the timer to: 15 minutes for a creamy cheesecake, 20 -25 minutes, depending on tin size for a firm denser cheesecake. Close the lid, leaving the pressure release valve in the OPEN position, and press START.

Carefully open the lid (there will be steam inside) and using oven gloves remove the tin to a wire rack to cool. When cheesecake is completely cool, refrigerate for at least 4 hours.

Remove from tin and serve topped with raspberries and a dusting of icing sugar.