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.
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.