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.


– 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.


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.


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.


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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