A rich and delicious vanilla cheesecake cooked in the pressure cooker and topped with whipped vanilla cream, meringue kisses and fresh strawberries. Serve with a fresh strawberry sauce with a secret ingredient to make the berries sing!
Line a 7-inch springform pan with a silicone liner or baking parchment. Grease the sides of the tin with flavourless oil (vegetable or rapeseed will do).
Blitz the biscuits and butter in a food processor until no large chunks remain then press into the prepared tin. Wash out the food processor.
Blitz the filling ingredients in the food processor then pour over the biscuit base. Pour 250ml water into the Instant Pot, pop in a trivet and place the cheesecake on top. Tuck a few layers of kitchen roll (or one of the really thick pieces I use from Costco) around the cheesecake to prevent condensation collecting on top.
Put the lid on, set to sealing and Manual High for 25 minutes then do a QPR. When pressure has come down, carefully retrieve the hot cheesecake and then cool on a rack until fully cold. Chill for a minimum of 4 hours to overnight in the fridge.
Wash the strawberries and blitz half the punnet with the balsamic vinegar in a food processor or with a stick blender. Pass through a sieve to remove the seeds then add icing sugar to taste. You may not need any for very ripe berries.
If you like, serve the sauce raw as it is. If you prefer it thicker, transfer to a saucepan and cook over medium heat, stirring constantly for 10 minutes until reduced and thickened. Chill until needed.
Whip the remaining cream with the icing sugar and vanilla until soft peaks form. Scoop into a small piping bag with a small star shaped nozzle fitted (such as a Wilton 2D or 1M). Hull and halve the remaining strawberries.
Simply top the cheesecake with the meringue kisses, blobs of cream and strawberries. Be as random as you like or create a pattern if you prefer. I think the messier the better! Serve with the sauce on the side.