Rooibos Cheesecake with Caramel Sauce, Salted Caramel Brittle and Apple Chips

Ingredients

Cheesecake batter

500g plain cream cheese

1/2cup sugar

8-10 rooibos teabags , soaked in 3-4 Tbsp of water

2 eggs , 1 yolk

1 Tbsp Vanilla extract

Biscuit base

8 ginger biscuits , crumbs

60g butter, melted

Caramel brittle

150g white sugar

4 Tbsp water

Caramel sauce

100g brown sugar

100g butter

150ml fresh cream

Apple chips

1 apple, sliced

1/4 tsp cinnamon

Directions

*Make sure all the cheesecake ingredients are at room temperature*

For the biscuit base

Crush ginger biscuits in a food processor or in a freezer bag with a rolling pin until fine crumbs form

Place crumbs into mixing bowl and add melted butter , mix with fork until mixture sticks together.

Spray cheesecake pan with baking spray , pour in the biscuit base mixture then gently press down on the base and sides , making sure the pan is lined with the base

Place in the fridge to set while you make cheesecake batter.

For Batter

in a large mizing bowl, mix sugar and cream cheese until smooth.

Add vanilla and squeeze soaked Rooibos tea bags into the mixture, mix well together then add eggs, one at a time, mixing after each addition.

Pour batter into prepared biscuit base.

Place rack into the bottom of the instant pot, then put your cheesecake onto the rack and set instant pot to pressure cook mode on high heat for 20 minutes + 10 minutes natural release.

Remove Cheesecake and allow to cool for an hour at room temperature, then refrigerate for atleast 4 hours before serving.