Strawberry Rhubarb Cheesecake

By: Instant Culinary Team

Strawberry Rhubarb Cheesecake
cuisine icon Course
Dessert
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
6 servings, cake, cheesecake, cream cheese, dessert, diced or ½ c frozen rhubarb, graham crackers, granulated sugar, Instant Culinary Team, juiced, large eggs, melted, pressure cook, pulsed until fine powder, purpose flour, room temperature, salt, sour cream, sweets, tops removed and diced, unsalted butter, vanilla extract, zested and juiced, ½ lemon

serving icon Servings
6 Servings
Ingredients
  • 16 oz strawberries, tops removed and diced
  • 1 large rhubarb stalk diced or ½ c frozen rhubarb
  • 1 c granulated sugar
  • ½ lemon, juiced
  • 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
Instructions
  • 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.
  • 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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