Submitted by Andrew L.
I made the base using 6 oz crushed gluten free oatcakes and about 2 oz melted butter, pressed into a parchment lined loose bottomed cake tin.
2 x 8 oz cream cheese
2 x small Boursin cheeses
1 tablespoon sour cream
1 tablespoon each of chopped parsley and fresh dill
about half a tablespoon of chives chopped
8 oz smoked salmon
80 gram tub of grated (shaved) parmesan cheese
juice of one lemon.
Placed all of the cheeses, cream, eggs and herbs into food processor and whizzed briefly until mixed. Added the lemon juice and chopped smoked salmon and whizzed briefly – I wanted the salmon still to have some texture.
Poured into the cake tin (it was very liquid) and wrapped the outside of the tin in foil (not covering the top) and made a sling of folded foil to lift the cheesecake in and out.
One cup of water in the pot, trivet and cheesecake on top of trivet.
Locked the lid and set to seal, “Manual”, 25 minutes, quick release pressure when cooking time has finished.
When I removed the lid it was still more wiggly than I wanted so I cooked it for another 5 minutes and then took out the cheesecake, blotted water off the top and left to cool then placed in the fridge overnight.
Arrange artistically, serve proudly!