STRAWBERRY CRUNCH CHEESECAKE

STRAWBERRY CRUNCH CHEESECAKE

INGREDIENTS:
Crust:
— 9 whole graham crackers and 1 1/2 cups crumbs).
— 4 melted tablespoons butter.
— pinch sea salt.
Filling:
— 2 tablespoons all-purpose flour.
— 2 large eggs.
— 16 ounces (ca. 605 g) softened cream cheese.
— ½ cup granulated sugar.
— 1 teaspoon vanilla extract.
— ½ cup sour cream.
Topping:
— 10 vanilla sandwich cookies, golden Oreos.
— 3-4 tablespoons whipped cream.
— 2 tablespoons dry strawberry Jello mix.
— about ¼ cup strawberry topping (ice cream topping).

INSTRUCTIONS:
To Prepare The Crust:
Firstly, prepare a 7” springform pan with nonstick spray.
Add the graham crackers to a food processor and mix as finely you get a fine
crumb.
Then, add the butter, salt, and pulse until all combined.
Pour the batter into the bottom of the pan and press using your clean hand to form
the crust. Then transfer to the freezer.
To Prepare The Filling:
In a large bowl, using a hand mixer, whip the cream cheese for about 4 minutes
until there are no longer lumps, and it is totally smooth.
Add in the flour and the sugar and mix well until combined and fluffy. Scrape the
mixture’s leftovers to the bottom of the bowl.
Add in the sour cream and vanilla extract and mix until just combined. Scrape the
sides and bottom of the bowl.
Take a spoon and verify the batter that no lumps found in. If there is, keep mixing
for an additional few minutes until well smooth.
Add the eggs one by one, then mix and don’t over mix. You need just a no yolk
appear in the batter.
Bring your crust from the freezer and add the cheesecake batter into the pan. Tap
the pan on the counter until no longer air bubbles.

Wrap the spring form pan totally with the aluminum foil.
Make a sling by folding the aluminum foil and place underneath the cheesecake,
just to help you drop it down into the Instant Pot(you can do that by your own way).
Prepare your Instant Pot, centered the trivet and pour one cup of water.
Position your cheesecake on the trivet and close the lid.
Adjust your pot to the high pressure and allow to naturally release.
After about 35 minutes, remove the cheesecake, allow cooling. Once it’s cooled,
transfer to the refrigerator for at least 4 hours.

To Prepare The Topping:
In a food processor, add the vanilla cookies and mix until you get small crumbs.
Take half of the cookies and place in a small bowl. Add the JellO mix and the
whipped cream, then mix them until all incorporated. The mixture should be clump
up.

Place the strawberry cookie crumbs back into the food processor and pulse a few
more times to combine.
Pour the strawberry topping over the cheesecake. Using a spatula, spread evenly
to smooth over.
Take some crumble mixture and sprinkle small pieces over the cheesecake until
covered as you want.
Serve and enjoy!

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