Strawberry Lemon Rumchata Cheesecake

WITH FRESHLY CHOPPED STRAWBERRIES FOR SWEETNESS AND NILLA WAFERS FOR A CRUST, THIS STRAWBERRY LEMON RUMCHATA CHEESECAKE RECIPE IS SURE TO IMPRESS.

Strawberry Lemon Rumchata Cheesecake
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• Instant Pot Strawberry Lemon Rumchatta Cheesecake
• Servings: 8
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Set Time: 6 hours to overnight
• Total Time: 7 hours


• Ingredients:
• Crust:
• 1 1/2 cups Nilla Wafer crumbs
• 3 Tablespoons butter- melted
• Strawberry Swirl:
• 1 cup fresh chopped strawberries- washed, tops removed, and quartered
• ¼ cup granulated sugar
• 1 Tablespoon cornstarch (Dissolved in 1 Tablespoon water to create a slurry)
• Cheesecake
• 3 (8 oz) packages cream cheese- softened
• ¾ cup sugar
• 2 Tablespoons flour
• ¼ teaspoon ground nutmeg
• ¼ cup Limon Rumchatta liquor
• ¼ cup heavy whipping cream
• 2 eggs
• Whipped Cream, fresh lemon, and strawberry slices for topping
• Instructions:
• Preheat your oven to 350 degrees F. and prepare a 7-inch springform pan with non-stick spray and set aside.
• Crust:
• Add Nilla Wafers into a food processor until you get about 1 ½ cups of crumbs. Add melted butter and pulse until combined. Pour into he prepared springform and use the back of a spoon to pack down to form the crust. Take the crumbs up the sides of the pan about 1 inch.
• Bake at 350 for 10 minutes.
• Strawberry Swirl:
• While the crust is baking, prepare the strawberry swirl by adding the strawberries and sugar into a small saucepan and heat over medium heat until the sugar is completely melted and the berries are softened.
• Reduce heat to med-low and add in cornstarch slurry and stir constantly until slightly thickened.
• Remove from heat and allow to cool.
• Filling:
• In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese for 3-4 minutes or until nice and smooth and there are no lumps. Scrape the sides and bottom of the bowl.
• Add the sugar, flour, and nutmeg and mix on high for an additional 1-2 minutes.
• Slowly, pour in the Rumchatta and heavy whipping cream and mix on low speed until combined then slowly increase the speed to high and mix for about 1 minute.
• Add the eggs in last, one at a time, mixing just until the yolk disappears into the batter.
• Carefully pour half the cheesecake batter in the prepared pan and tap gently on the counter to remove any air bubbles. Spoon half of the strawberry swirl on top of the cheesecake and use a toothpick to make a swirl pattern. Repeat with the remaining cheesecake filling, and top with the strawberry swirl.
• Cover the cheesecake completely in aluminum foil.
• Add a trivet (preferably with long handles) into the instant pot along with 1 cup of water.
• Place the cheesecake on the trivet and place the lid on sealing. Set the Instant Pot to 40 minutes on high pressure. Allow the pot to naturally release for 10 minutes.
• Remove from the Instant Pot and allow the cheesecake to cool to room temperature then transfer to the refrigerator to set overnight.


• Topping:
• Add whipped cream into a piping bag with a large star tip and pipe a generous amount around the top of the cheesecake. Top with fresh lemon and strawberry slices and serve.






• NOTES:
• When you remove the cheesecake from the Instant Pot it WILL look undercooked. Do not add it back into the Instant Pot or you will overcook it. The cheesecake will set up overnight and will be perfect the next day.
• You can use a 6-inch pan as well for this recipe, just increase the cook time 5 minutes.
• Mix the cheesecake filling as little as possible and make sure to add the eggs in last. Do not overmix the eggs or there is a good change that your cheesecake will “explode” in the instant pot.

Instructions
Crust:
Strawberry Swirl:
Filling:
Topping:
NOTES:

1. Preheat your oven to 350Fthen prepare a 7-inch springform pan with non-stick spray and set aside.
2. Add Nilla Wafers into a food processor until you get about 1 1/2 cups of crumbs.
3. Add melted butter and pulse until combined.
4. Pour into the prepared springform and use the back of a spoon to pack down to form the crust. Take the crumbs up the sides of the pan about 1 inch.
5. Bake at 350 for 10 minutes.
6. While the crust is baking, prepare the strawberry swirl by adding the strawberries and sugar into a small saucepan and heat over medium heat until the sugar is completely melted and the berries are softened.
7. Reduce heat to med-low and add in cornstarch slurry and stir constantly until slightly thickened.
8. Remove from heat and allow to cool.
9. In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese for 3-4 minutes or until nice and smooth and there are no lumps.
10. Scrape the sides and bottom of the bowl.
11. Add the sugar, flour, and nutmeg and mix on high for an additional 1-2 minutes.
12. Slowly, pour in the Rumchata and heavy whipping cream and mix on low speed until combined then slowly increase the speed to high and mix for about 1 minute.
13. Add the eggs in last, one at a time, mixing just until the yolk disappears into the batter.
14. Carefully pour half the cheesecake batter in the prepared pan and tap gently on the counter to remove any air bubbles.
15. Spoon half of the strawberry swirl on top of the cheesecake and use a toothpick to make a swirl pattern. Repeat with the remaining cheesecake filling, and top with the strawberry swirl.
16. Cover the cheesecake completely in aluminum foil.
17. Add a trivet (preferably with long handles) into the instant pot along with 1 cup of water.
18. Place the cheesecake on the trivet and place the lid on sealing.
19. Set the Instant Pot to 40 minutes on high pressure.
20. Allow the pot to naturally release for 10 minutes.
21. Remove from the Instant Pot and allow the cheesecake to cool to room temperature then transfer to the refrigerator to set overnight.
22. Add whipped cream into a piping bag with a large star tip and pipe a generous amount around the top of the cheesecake.
23. Top with fresh lemon and strawberry slices and serve.
24. When you remove the cheesecake from the Instant Pot it WILL look undercooked.
25. Do not add it back into the Instant Pot or you will overcook it.
26. The cheesecake will set up overnight and will be perfect the next day.
27. You can use a 6-inch pan as well for this recipe, just increase the cook time 5 minutes.
28. Mix the cheesecake filling as little as possible and make sure to add the eggs in last.
29. Do not overmix the eggs or there is a good change that your cheesecake will “explode” in the instant pot.
30. ENJOY!

​MAKE SURE YOU HAVE ALL THE RIGHT INGREDIENTS NEEDED TO PREPARE THIS SWEET AND WHOLESOME TREAT.

• Nilla Wafer Crumbs – Mash the Nilla Wafers down into pieces using a food processor to create the crust.
• Butter – Melt three tablespoons of butter to mix with the cookie crumbs before pressing it into the bottom of the pan and baking the crust.
• Strawberries – Wash your strawberries, remove the tops, and then chop them into quartered pieces.
• Cream Cheese – Let your three packages of cream cheese sit for several minutes to soften.
• Flour – Create a slightly thicker consistency using a bit of flour combined in the mixture with the cream cheese.
• Limon Rumchata – A small amount of the Limon Rumchata is all you need for this recipe​​

​OTHER INGREDIENTS TO USE INCLUDE CORNSTARCH, HEAVY WHIPPING CREAM, TWO EGGS, AND WHIPPED CREAM. YOU MIGHT ALSO WANT TO HAVE STRAWBERRY SLICES AND FRESH LEMON SLICES TO ADD ON TOP OF THE CHEESECAKE AS GARNISH.

DO I HAVE TO USE FRESH STRAWBERRIES FOR THIS RECIPE?YES, IT’S BEST TO USE FRESH STRAWBERRIES. YOU CAN RINSE THEM AND THEN CHOP THEM INTO PIECES BEFORE PREPARING YOUR SLURRY WITH SUGAR AND CORNSTARCH. OF COURSE, IF YOU ONLY HAVE FROZEN STRAWBERRIES, YOU CAN USE THEM BUT YOU’LL NEED TO THAW THEM OUT FIRST AND REMOVE EXCESS MOISTURE USING A TOWEL.

HOW LONG DOES IT TAKE TO PREP AND COOK THIS CHEESECAKE?IT ONLY TAKES 10 MINUTES TO PREPARE THE INGREDIENTS FOR THE STRAWBERRY LIMON RUMCHATA CHEESECAKE. HOWEVER, IT NEEDS TO COOK FOR 50 MINUTES AND THEN SET FOR A MINIMUM OF SIX HOURS. YOU CAN ALSO LET IT SIT OVERNIGHT IF YOU’RE NOT IN A RUSH TO SLICE INTO IT AND SERVE IT.

HOW DO I ADD THE WHIPPED TOPPING TO THE CHEESECAKE?PLACE YOUR WHIPPED CREAM INTO A PIPING BAG AND THEN PLACE A LARGE STAR TIP ON THE BAG. BE SURE TO APPLY A GENEROUS AMOUNT OF WHIPPED CREAM AROUND THE TOP OF THE CHEESECAKE FOR DECORATIVE PURPOSES. IF YOU DON’T HAVE A PIPING BAG, YOU CAN USE A LARGE GALLON FOOD STORAGE BAG, ADDING THE WHIPPED CREAM BEFORE SEALING IT AND CUTTING THE TIP OFF TO DISPERSE THE WHIPPED TOPPING ON THE CHEESECAKE.RECIPE NOTES & TIPS

1. Don’t be alarmed if your cheesecake looks undercooked. It’s normal for it to look that way when you remove it from the Instant Pot. However, do not add it back into the pot because it will set perfectly when it’s in the fridge.

1. If you’d rather use a 6-inch pan, it’s fine to do that. When using a 6-inch pan, let the cheesecake cook for an additional five minutes.

1. Avoid overmixing the cheesecake when you’re adding the eggs because then the mixture could explode in the Instant Pot, and you don’t want that to happen!

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