NO OVEN CHEESECAKE
 
 
Ingredients
  • 6 digestive biscuits
  • 2 tbsp (28g) melted butter
  • ½ cup (112g) cream cheese, softened
  • 2 tbsp fresh cream
  • ½ tbsp corn flour
  • ½ tsp vanilla extract
  • ¼ cup condensed milk
  • 2 tbsp nutella
Instructions
  1. Pour 1 inch of water into the cooker and place a stand inside. Close the cooker, remove the whistle, and preheat it for 10 minutes.
  2. ⁠In a blender, add biscuits and process them until fully crushed. Now add melted butter and blend again.
  3. ⁠Transfer the biscuit crumbs into a 4” inch springform pan and press down evenly. Set it in the fridge for 10-15 minutes.
  4. ⁠In another bowl, add cream cheese, heavy cream, condensed milk, cornflour and vanilla extract. Mix until the batter is fully combined.
  5. ⁠Now transfer this on top of the biscuit base. Seal the bottom of the springform pan with two layers of aluminum foil so nothing leaks out.
  6. ⁠Place the springform pan on the stand, close the cooker with lid and bake it for 15-20 mins.
  7. ⁠Once baked, let the cheesecake set in the fridge for 2-3 hours.
  8. ⁠Once set, slice it and top it with nutella.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/no-oven-cheesecake/