This recipe uses the Breville Fast Slow Pro™ - The Combination Pressure and Slow Cooker That Knows The Time, Temperature and Pressure Different Foods Need.
For best results, use Breville's Fast Slow Pro™ combination pressure and slow cooker
Combine ginger nut crumbs with melted butter in a small bowl then divide among four 10cm lightly greased springform tins. Use fingers to press crumb mixture evenly and firmly into the bottoms and partway up the sides of the tins. Chill until ready to use
Using a hand mixer or stand mixer, beat together the cream cheese and sugar until smooth. Add the eggs, sour cream, citrus zest, juice and vanilla. Mix well
Place trivet in cooking bowl and pour 2 cups (500ml) of water into bowl. Fill the tins 2/3 full. Cover each tin tightly with foil. Arrange half of the tins on the trivet
Select PRESSURE COOK PUDDING and adjust cooking time to 5 minutes
When cooking has completed, carefully remove cheesecakes and let sit at room temperature. Repeat with remaining cheesecakes
Topping
Prepare topping by combining sour cream, sugar, citrus zest and juice. Divide topping evenly over each cheesecake and chill completely before serving
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