Instant Pot Strawberry Rhubarb Cheesecake

1

Dump graham crumbs into a small mixing bowl and mix with some melted margarine to combine well.

2

Press into a greased springform pan and set in freezer while you prepare the filling.

3

For filling dump some cream cheese and granulated sugar into a mixing bowl.

4

Use an electric hand mixer to beat until smooth.

5

Add in some Strawberry Rhubarb Sauce, vanilla extract and corn starch. Stir with a wooden spoon or spatula until just combined.

6

Add in 2 eggs, one at a time. Stirring until just combined.

7

Remove the graham crust from the freezer and set it on a piece of tinfoil.

8

Scrape the cheese filling into the pan.

9

Cover the pan with a piece of paper towel.

10

Then use tinfoil. Seal bottom and top tinfoil around pan to prevent moisture from entering.

11

Add water to Instant Pot. Lower in cheesecake on trivet.

12

Place lid on Pot, turn steam release handle to sealing position and set Pot to Pressure Cook High for 38 minutes.

13

Once Pot is done cooking, allow it to Natural Release for 10 minutes before venting. Remove lid, cheesecake, tinfoil and paper towel.

14

Allow to cool for a bit before covering with plastic wrap and chilling for at least 6 to 8 hours.

15

Before slicing spread more Strawberry Rhubarb Sauce over the top of the cheesecake.

16

Slice.

17

Serve.

18

Enjoy!