Great to take to a BBQ!! Tastes amazing, everyone loves it! Quick and easy to make.
Melt chocolate and cream together in microwave safe red silicone bowl for 30 second intervals until melted - stirring occasionally. Leave to cool.
Combine butter and crushed biscuits. Press mixture evenly into the base of spring-form pan. Place in fridge.
Whiz cream cheese and castor sugar together until smooth (or simply combine with a potato masher).
Mix into the cream cheese mixture the cooled chocolate/cream mixture, eggs and vanilla until combined. Do not over mix. Add berries.
Remove the pan from the fridge and evenly spread the cheesecake mixture over the set base.
Pour 2 cups boiling water into the pressure cooker. Place springform pan on the pressure cooker rack and lower into pressure cooker. Close and lock lid and bring to pressure (when red indicator pops up) on setting 2.
Once at pressure, lower heat and cook for 15 minutes.
After 15 minutes, turn pressure cooker off and allow natural release of pressure. Lift cheesecake out (it will still be a bit wobbly).
Allow to cool for 15-30 minutes on bench before placing in fridge to set (approx 2 hrs).
Remove the silicone sides and top with more berries and dust with icing sugar if desired.
I use frozen raspberries/mulberries. If I want the cheesecake to have swirls in it I wait for the berries to that out a bit and them stir them in so you get a swirl. If there is water on top of cheesecake after it has cooked use paper towel to remove water.
I made this for Mothers Day desert, so simple to make and probably the best cheesecake I have ever eaten. Thanks for the recipe.