Savory Blue Cheese Cheesecake

Cheesecake for dinner, anyone? Try this savory blue cheese cheesecake with a strawberry spinach salad and drizzled with a sweet balsamic vinaigrette.

INGREDIENTS

– Whole wheat panko bread – Chopped Pecans – Butter – Whipped cream cheese – Crumbled blue cheese – Eggs – Minced garlic

1

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.

2

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.

3

Pour 1 cup of water into the pressure cooker and place the trivet in the bottom. Place the filled pan on top of the trivet.

4

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.

5

Place the pan on a wire rack, blot any excess water from the top of the cheesecake with a paper towel and cool for 10 minutes.

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