This Weeks Episode of Home in WA

Martin Gillespie



9652 9071

08 9305 5866

0412 684 995

Waddi Resort
Koonah Road (PO Box 5)
Badgingarra WA 6521

Retro's 'Quick & Easy' - pressure cooker Berry cheesecake

Serves 6 to 8


2 tablespoons unsalted melted Signature Range butter
100 gms Signature Range Berries
cup biscuit crumbs
500 gms cream cheese
Signature Range sugar to taste
250 ml Signature cream
3 tablespoons Signature Range plain flour
2 teaspoons Whittington's vanilla
Grated zest of 1 orange
4 large Signature Range Eggs
Extra Signature Range butter to grease cake tin


Wrap a 7-inch spring-form cake tin with aluminium foil.
Butter the inside of the cake tin with melted butter and sprinkle with biscuit crumbs.
Cream the cream cheese in a blender with the sugar, flour, zest and eggs until smooth. O
Once smooth, fold in defrosted berries then pour mix into the cake tin. Place cake tin onto the steamer basket then pore 2 cups of water into the pressure cooker. Place cake tin into the pressure cooker sitting it on top of the steamer trivet. Pop lid on and bring to high pressure for 30 to 35 minutes. Allow pressure to drop naturally before taking the lid off, take cheesecake out of the pressure cooker and chill in the fridge for 3 to 4 hours.

The cheesecake should easily come out of the cake tin, decorate with extra Signature Range berries, serve with ice cream and a chilled glass of Salitage

Retro Chef now has his own restaurant with 'live in' food and wine weekends at Waddi Bush Resort in Badgingarra. It makes a great break.

For more details call Martin at the resort on 9652 9071

Martin uses Circulon nonstick cookware and Evinox pressure cooker and
loves using Fisher & Paykel appliances