Ham and Egg Bread Bowls
Cookies & Cream Cheesecake
| By : |
| Passive Time | 4 Hours of Refrigeration |
| Servings |
6 Portions
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Ingredients
For the dough:
- 4 ½ oz Oreo cookies crushed, 126 g
- ¼ cup butter melted, 50 g
For the filling:
- 1 ¾ cups cream cheese 420 g
- ⅔ cup granulated sugar 120 g
- 2 eggs
- 1 plain yogurt
- 1 tbsp vanilla extract
- ¼ tsp salt
- 2 ¼ oz Oreo cookies quartered, 63 g
To serve:
- Whipped cream and Oreo cookies
Ingredients
For the dough:
For the filling:
To serve:
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Instructions
- Mix the crushed cookies with the melted butter in a bowl. Grease a round 7.5 in (19 cm) pan and put the cookie mixture on the bottom, pressing it so that it is distributed evenly over the entire surface. Set aside.
- You can use the Instant Pot removable round bake pan for this.
- To make the filling, mix the cream cheese and sugar in a bowl. Beat until it forms a lump-free dough. Add the eggs, yogurt, vanilla, and salt. Beat until all the ingredients are combined. Add the crushed cookies and mix with a wooden spoon, being careful not to grind the cookies. Pour the mixture into the pan over the cookie crust.
- Cover the pan with aluminum foil so that it is closed. In the Instant Pot® bowl, add
1 ½ cups of water, the rack and, on top, the pan. - Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 1 Hour 10 Minutes.
- Once that time is up, press Cancel and turn the steam release handle to Venting. Once all the steam has been released, remove the lid and take out the mold.
- Let the cheesecake cool in the refrigerator for at least 4 hours before unmolding. Once cold, serve with whipped cream and cookies.
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