Cheesecake for dinner, anyone? Try this savory pressure cooker blue cheese cheesecake with a strawberry spinach salad and drizzled with a sweet balsamic vinaigrette.
Prep Time:20 mins
Cook Time:30 mins
Total Time:50 mins
Yield:6 servings 1x
For the Cheesecake:
¾ cup whole wheat panko bread crumbs
¾ chopped Pecans
2 Tablespoons butter
8 oz whipped cream cheese, at room temperature
4 oz crumbled blue cheese, at room temperature (I prefer the more mild varieties like Gorgonzola and Danish Blue)
2 eggs at room temperature
1 clove of minced garlic
1 Tablespoon of fresh rosemary
Kosher salt and freshly ground black pepper
For the Salad:
For the Honey Balsamic Vinaigrette:
3 Tablespoons extra virgin olive oil
3 Tablespoons balsamic vinegar
1 ½ Tablespoons honey
1 clove of garlic, finely chopped
salt and pepper
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. Press the mixture onto the bottom and halfway up the sides of a lightly greased 7-inch springform pan. Place in freezer for at least 30 minutes. (This step can also be done a few days in advance if needed).
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, being careful that the blue cheese crumbles get distributed throughout the mixture.
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 (which I love!) and 20 minutes will be a firmer slice but still very creamy and delicious. When the beep sounds, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes. At this point you can release the rest of the pressure and remove the lid.
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.
While the cheesecake is cooling, make the balsamic vinaigrette by combining all the ingredients in a jar with tight fitting lid and shake vigorously until smooth. This could also be done in a blender which works well if you double it (which you certainly wouldn’t regret).
Slide a knife around the side of the cheesecake and slowly remove the outer covering of the spring form pan being sure to pause if any of the cake is sticking to the pan and run a knife around those areas.
Place spinach on a plate, sprinkle with sliced strawberries and whole pecans. Place a slice of warm blue cheese cheesecake next to the spinach and drizzle all of it with the vinaigrette. The cheesecake is also wonderful eaten cold in the same manner.