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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Strawberry Cheesecake - Instant Pot Recipe

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This recipe for Strawberry Cheesecake - Instant Pot is from Akada Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 package Graham Crackers
4 Tbsp melted butted
Pinch of salt

Filling:
16 oz cream cheese (2.-8 oz packages)
2/3 cup sugar
2 Tbsp cornstarch
1/4 tsp salt
2 tsp vanilla extract
2 well beaten eggs
1/2 cup sour cream

Topping
Handful of strawberries
21 oz can strawberry pie filling
Directions:
Directions:
Pie crust
1. Crush crackers
2. Add butter & mix well
3. Prepare cheesecake pan by covering bottom with parchment paper and spraying inside (sides & bottom) well.
4. Pour mixture into pan and pack down well using glass or other flat object
5. Place in freezer while making filling

Cheesecake filling:
1. Place room temperature cream cheese in bowl (microwave for 30 to 60 seconds if cold)
2. Add sugar, cornstarch, salt, vanilla extract, well beaten eggs, sour cream and whisk until smooth
3. Add 1/2 can of strawberry pie filling to mixture. Spoon in and swirl lightly.
4. Pour batter over crust.
5. Place cheesecake on trivot.
6. Add 1 cup water to Instant pot. Place cheesecake & trivot into pot.
7. Pressure cook on high for 28 minutes. Natural release for 10 minutes.
8. Remove from Instant Pot & blot around the edge to remove excess water.
9. Place in fridge for a minimum of 4 hours. Best to leave overnight.
10. Top with a mixture of fresh and canned strawberries. Serve with whipping cream.

 

 

 

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