Rich white chocolate and Amarula cheesecake

This Amarula and white chocolate cheesecake is rich, creamy and smooth, with a soft hint of vanilla and warm, caramel note. Recipe compliments ofInstant Pot. Let the cream cheese, sour cream and eggs sit on the counter until they reach room temperature.

Line an 18 or 20 cm springform tin with baking paper. Mix the biscuits and melted butter, press the mixture into the base and sides, then chill it in the fridge. Mix the cream cheese, sour cream and sugar in a bowl until smooth.

Try not to whip in too much air. Add the eggs, vanilla and Amarula. Stir gently until combined.

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Melt the chocolate and let it cool a little. Make sure the chocolate and cream cheese mix are at a similar temperature, then stir the chocolate in. Pour the filling into the crust.

Cover the tin with foil. Make a foil sling to help lift the tin later. Add 1 cup of water to the Instant Pot, place the trivet inside and lower the tin in using the sling.

Cook on Cake (Duo Plus) or Pressure Cook High for 45 minutes. Let the pressure release naturally for 15 minutes, then release the rest manually. Open the lid quickly to avoid drips on the cake.

Lift the cheesecake out. Dab off any moisture on top. Cool for 20 minutes, loosen the edges with a knife, then remove from the tin.

Chill for 4 to 8 hours, or overnight. Mix Amarula, sour cream and sugar. Spread over the top and finish with grated white chocolate or chocolate curls.

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