Stuffed Bell Peppers
Strawberry Rhubarb Cheesecake
| By : |
| Prep Time | 20 Minutes |
| Cook Time | 1 Hour (Other Time:1 Hour and 15 Minutes) |
| Servings |
6 Servings
|
Ingredients
Cheesecake:
- 3 ½ cups graham crackers pulsed until fine powder
- 5 tbsp unsalted butter melted
- 16 oz cream cheese room temperature
- ½ c granulated sugar
- 2 large eggs
- ¼ c sour cream
- 1 lemon zested and juiced
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 ½ tbsp all purpose flour
Ingredients
Cheesecake:
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Instructions
For the swirl:
- Add strawberries, rhubarb, sugar, and lemon juice to the pot and let it macerate for 15 minutes.
- PRESSURE COOK on HIGH for 1 minute, then naturally release for 10 minutes. After 10 minutes, flip the valve to release the remaining pressure.
- Press CANCEL then SAUTE on high for 15 minutes. Bring to a boil and stir frequently.
- Pour into a blender and puree. Set aside
1 cup until ready to use.
For the cheesecake:
- Grease and line a
7-inch round springform pan. Mix the graham crackers and the melted butter in a medium bowl. - Press the graham cracker mixture into the pan, creating an even layer across the bottom and about halfway up the sides to make a crust.
- Add the cream cheese and sugar to a stand mixer fitted with a paddle attachment and mix until smooth.
- Add the eggs one at a time, blending into the mixture each time. Add the sour cream and blend again.
- Add the lemon zest, lemon juice, vanilla, salt and flour, and process all together until smooth, then pour the mixture into the prepared crust in the pan.
- Spoon dollops of the strawberry rhubarb jam over the cheesecake. Using a toothpick, create uneven swirls over the top.
- Pour
1 ½ cups of water into the cleaned inner pot and place the uncovered cheesecake pan inside on the trivet. - PRESSURE COOK on HIGH for 25 minutes. Let the pressure release naturally, then remove the lid.
- Remove the cheesecake from the inner pot and leave to cool for 15 minutes, then refrigerate in its pan for 1 hour.
- After an hour, cover the cheesecake pan and put back in the fridge for at least 1 more hour.
- When ready to serve, remove from the pan, cut a slice, and enjoy!
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