SWEETS RECIPES

STRAWBERRY CRUNCH CHEESECAKE

This STRAWBERRY CRUNCH CHEESECAKE contains a creamy cheesecake layer, a crust of Nilla wafer, and a top layer of strawberry shortcake crumbles.

We will make this cheesecake using an Instant pot, and that will be based on the strawberry flavor that give it delicious taste. Do you ever taste any cheesecake that prepared in the Instant Pot? Sure, once you try to do that and prepare your first instant pot cheesecake, you will repeat that twice per week. Perfect cake without cracks, easy, fast and delicious.

INGREDIENTS:

Crust:

— 9 whole graham crackers and 1 1/2 cups crumbs).

— 4 melted tablespoons butter.

— pinch sea salt.

Filling:

— 2 tablespoons all-purpose flour.

— 2 large eggs.

— 16 ounces (ca. 605 g) softened cream cheese.

— ½ cup granulated sugar.

— 1 teaspoon vanilla extract.

— ½ cup sour cream.

Topping:

— 10 vanilla sandwich cookies, golden Oreos.

— 3-4 tablespoons whipped cream.

— 2 tablespoons dry strawberry Jello mix.

— about ¼ cup strawberry topping (ice cream topping).

INSTRUCTIONS:

To Prepare The Crust:

Firstly, prepare a 7” springform pan with nonstick spray.

Add the graham crackers to a food processor and mix as finely you get a fine crumb.

Then, add the butter, salt, and pulse until all combined.

Pour the batter into the bottom of the pan and press using your clean hand to form the crust. Then transfer to the freezer.

To Prepare The Filling:

In a large bowl, using a hand mixer, whip the cream cheese for about 4 minutes until there are no longer lumps, and it is totally smooth.

Add in the flour and the sugar and mix well until combined and fluffy. Scrape the mixture’s leftovers to the bottom of the bowl.

Add in the sour cream and vanilla extract and mix until just combined. Scrape the sides and bottom of the bowl.

Take a spoon and verify the batter that no lumps found in. If there is, keep mixing for an additional few minutes until well smooth.

Add the eggs one by one, then mix and don’t over mix. You need just a no yolk appear in the batter.

Bring your crust from the freezer and add the cheesecake batter into the pan. Tap the pan on the counter until no longer air bubbles.

Wrap the spring form pan totally with the aluminum foil.

Make a sling by folding the aluminum foil and place underneath the cheesecake, just to help you drop it down into the Instant Pot(you can do that by your own way).

Prepare your Instant Pot, centered the trivet and pour one cup of water.

Position your cheesecake on the trivet and close the lid.

Adjust your pot to the high pressure and allow to naturally release.

After about 35 minutes, remove the cheesecake, allow cooling. Once it’s cooled, transfer to the refrigerator for at least 4 hours.

To Prepare The Topping:

In a food processor, add the vanilla cookies and mix until you get small crumbs.

Take half of the cookies and place in a small bowl. Add the JellO mix and the whipped cream, then mix them until all incorporated. The mixture should be clump up.

Place the strawberry cookie crumbs back into the food processor and pulse a few more times to combine.

Pour the strawberry topping over the cheesecake. Using a spatula, spread evenly to smooth over.

Take some crumble mixture and sprinkle small pieces over the cheesecake until covered as you want.

Serve and enjoy!

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