Strawberry Lemon RumChata Cheesecake
Indulge in this creamy, boozy Strawberry Lemon RumChata Cheesecake made effortlessly in the Instant Pot. A dreamy dessert for any occasion!
Servings: 8 slices
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup RumChata
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
- 1 cup fresh strawberries, chopped
- Whipped cream, for topping
- Strawberries and lemon slices, for garnish
Instructions
- Grease a 7-inch springform pan. In a bowl, mix graham cracker crumbs with melted butter, then press into the bottom of the pan. Chill for 10 minutes.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition.
- Stir in sour cream, heavy cream, RumChata, lemon zest, vanilla, and flour until well combined.
- Gently fold in chopped strawberries.
- Pour the batter over the crust in the prepared pan.
- Cover tightly with aluminum foil.
- Pour 1 cup of water into the Instant Pot. Place a trivet inside and set the cheesecake pan on top.
- Seal the Instant Pot lid and cook on high pressure for 35 minutes. Let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
- Remove cheesecake from the Instant Pot and let cool completely before refrigerating for at least 4 hours or overnight.
- Top with whipped cream, fresh strawberries, and lemon slices before serving.