Cheesecake for dinner, anyone? Try this savory blue cheese cheesecake with a strawberry spinach salad and drizzled with a sweet balsamic vinaigrette.
– Whole wheat panko bread – Chopped Pecans – Butter – Whipped cream cheese – Crumbled blue cheese – Eggs – Minced garlic
In the bowl of a food processor, pulse the bread crumb and pecans until the nuts are finely chopped. Melt butter in a small skillet over medium heat. Pour in panko and pecan mixture and stir until lightly browned and fragrant.
In a mixing bowl, beat cream cheese and eggs until very smooth. And crumbled blue cheese, garlic, rosemary, salt and pepper and combine well. Scrape cheese mixture into the crust.
Lock the lid in place. Cook the cheesecake at High Pressure for 15-20 minutes. 15 minutes will give you a creamier texture where the center may ooze a bit when you cut it open.