Strawberry Lemon Rumchata Cheesecake

Strawberry Lemon Rumchata Cheesecake

INGREDIENTS  

• Instant Pot Strawberry Lemon Rumchatta Cheesecake
• Servings: 8
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Set Time: 6 hours to overnight
• Total Time: 7 hours
• Ingredients:
• Crust:
• 1 1/2 cups Nilla Wafer crumbs
• 3 Tablespoons butter- melted
• Strawberry Swirl:
• 1 cup fresh chopped strawberries- washed tops removed, and quartered
• ¼ cup granulated sugar
• 1 Tablespoon cornstarch Dissolved in 1 Tablespoon water to create a slurry
• Cheesecake
• 3 8 oz packages cream cheese- softened
• ¾ cup sugar
• 2 Tablespoons flour
• ¼ teaspoon ground nutmeg
• ¼ cup Limon Rumchatta liquor
• ¼ cup heavy whipping cream
• 2 eggs
• Whipped Cream fresh lemon, and strawberry slices for topping
• Instructions:
• Preheat your oven to 350 degrees F. and prepare a 7-inch springform pan with non-stick spray and set aside.
• Crust:
• Add Nilla Wafers into a food processor until you get about 1 ½ cups of crumbs. Add melted butter and pulse until combined. Pour into he prepared springform and use the back of a spoon to pack down to form the crust. Take the crumbs up the sides of the pan about 1 inch.
• Bake at 350 for 10 minutes.
• Strawberry Swirl:
• While the crust is baking prepare the strawberry swirl by adding the strawberries and sugar into a small saucepan and heat over medium heat until the sugar is completely melted and the berries are softened.
• Reduce heat to med-low and add in cornstarch slurry and stir constantly until slightly thickened.
• Remove from heat and allow to cool.
• Filling:
• In the bowl of a stand mixer equipped with a paddle attachment cream the cream cheese for 3-4 minutes or until nice and smooth and there are no lumps. Scrape the sides and bottom of the bowl.
• Add the sugar flour, and nutmeg and mix on high for an additional 1-2 minutes.
• Slowly pour in the Rumchatta and heavy whipping cream and mix on low speed until combined then slowly increase the speed to high and mix for about 1 minute.
• Add the eggs in last one at a time, mixing just until the yolk disappears into the batter.
• Carefully pour half the cheesecake batter in the prepared pan and tap gently on the counter to remove any air bubbles. Spoon half of the strawberry swirl on top of the cheesecake and use a toothpick to make a swirl pattern. Repeat with the remaining cheesecake filling and top with the strawberry swirl.
• Cover the cheesecake completely in aluminum foil.
• Add a trivet preferably with long handles into the instant pot along with 1 cup of water.
• Place the cheesecake on the trivet and place the lid on sealing. Set the Instant Pot to 40 minutes on high pressure. Allow the pot to naturally release for 10 minutes.
• Remove from the Instant Pot and allow the cheesecake to cool to room temperature then transfer to the refrigerator to set overnight.
• Topping:
• Add whipped cream into a piping bag with a large star tip and pipe a generous amount around the top of the cheesecake. Top with fresh lemon and strawberry slices and serve.
• NOTES:
• When you remove the cheesecake from the Instant Pot it WILL look undercooked. Do not add it back into the Instant Pot or you will overcook it. The cheesecake will set up overnight and will be perfect the next day.
• You can use a 6-inch pan as well for this recipe just increase the cook time 5 minutes.
• Mix the cheesecake filling as little as possible and make sure to add the eggs in last. Do not overmix the eggs or there is a good change that your cheesecake will “explode” in the instant pot.

INSTRUCTIONS

• Preheat your oven to 350Fthen prepare a 7-inch springform pan with non-stick spray and set aside.

CRUST:

• Add Nilla Wafers into a food processor until you get about 1 1/2 cups of crumbs.
• Add melted butter and pulse until combined.
• Pour into the prepared springform and use the back of a spoon to pack down to form the crust. Take the crumbs up the sides of the pan about 1 inch.
• Bake at 350 for 10 minutes.

STRAWBERRY SWIRL:

• While the crust is baking, prepare the strawberry swirl by adding the strawberries and sugar into a small saucepan and heat over medium heat until the sugar is completely melted and the berries are softened.
• Reduce heat to med-low and add in cornstarch slurry and stir constantly until slightly thickened.
• Remove from heat and allow to cool.

FILLING:

• In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese for 3-4 minutes or until nice and smooth and there are no lumps.
• Scrape the sides and bottom of the bowl.
• Add the sugar, flour, and nutmeg and mix on high for an additional 1-2 minutes.
• Slowly, pour in the Rumchata and heavy whipping cream and mix on low speed until combined then slowly increase the speed to high and mix for about 1 minute.
• Add the eggs in last, one at a time, mixing just until the yolk disappears into the batter.
• Carefully pour half the cheesecake batter in the prepared pan and tap gently on the counter to remove any air bubbles.
• Spoon half of the strawberry swirl on top of the cheesecake and use a toothpick to make a swirl pattern. Repeat with the remaining cheesecake filling, and top with the strawberry swirl.
• Cover the cheesecake completely in aluminum foil.
• Add a trivet (preferably with long handles) into the instant pot along with 1 cup of water.
• Place the cheesecake on the trivet and place the lid on sealing.
• Set the Instant Pot to 40 minutes on high pressure.
• Allow the pot to naturally release for 10 minutes.
• Remove from the Instant Pot and allow the cheesecake to cool to room temperature then transfer to the refrigerator to set overnight.

TOPPING:

• Add whipped cream into a piping bag with a large star tip and pipe a generous amount around the top of the cheesecake.
• Top with fresh lemon and strawberry slices and serve.

NOTES:

• When you remove the cheesecake from the Instant Pot it WILL look undercooked.
• Do not add it back into the Instant Pot or you will overcook it.
• The cheesecake will set up overnight and will be perfect the next day.
• You can use a 6-inch pan as well for this recipe, just increase the cook time 5 minutes.
• Mix the cheesecake filling as little as possible and make sure to add the eggs in last.
• Do not overmix the eggs or there is a good change that your cheesecake will “explode” in the instant pot.
• ENJOY!