Recipe preparation

• 1Break up the Speculoos biscuits into a dish and mix the crumbs with the melted butter to make a mix. Butter an 18 cm cake tin.
• 2Line the tin with the base mix using a spatula. Store the tin in the fridge for 30 min for the base to harden.
• 3Break the egg in a mixing bowl and beat. Add the fromage blanc, crème fraîche and then the sugar. Mix.
• 4Pour the topping into the cake tin, onto the hardened base.
• 5Add the raspberries.
• 6Cut a rectangular piece of aluminium foil, approxima- tely 40 cm long and fold it into 3, lengthwise (so as to end up with a strip of foil).
• 7Place the strip at the bottom of the pressure cooker recipient, bringing it up around the edges. (this is to help remove the cake tin from the recipient after cooking).
• 8Place the cake tin in the pressure cooker and cover with a sheet of aluminium foil. Close the pressure cooker and bake on Pressure for 25 minutes. Start cooking by pressing the Start/Stop button, positioning the pressure button to Pressure.
• 9The top of the cheesecake should look set. If not, cook for a further 5 minutes.
• 10The top of the cheesecake should look set. If not, cook for a further 5 minutes.
• 11Leave the raspberry cheesecake to cool completely before storing it in the fridge for 6 hours.
• 12Remove the cake from the tin and serve.