Instant Pot Strawberry Daiquiri Cheesecake

Ingredients

Crust:

• 1 1/2 cups Nilla Wafer crumbs
• 3 Tablespoons butter- melted

Cheesecake

• 3 8 oz packages cream cheese- softened
• 3/4 cup sugar
• 2 Tablespoons flour
• 1/4 cup strawberry daquiri mix
• 1/4 cup rum
• 1/2 cup heavy whipping cream
• 2 eggs
• Whipped Cream fresh lime, and strawberry slices for topping

Instructions

Crust:

1. Add Nilla Wafers into a food processor until you get about 1 ½ cups of crumbs.
2. Add melted butter and pulse until combined.
3. 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.
4. Bake at 350 for 10 minutes.

Filling:

5. 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.
6. Scrape the sides and bottom of the bowl.
7. Add the sugar, and flour and mix on high for an additional 1-2 minutes.
8. Slowly, pour in the daquiri mix, rum, and heavy whipping cream and mix on low speed until combined then slowly increase the speed to high and mix for about 1 minute.
9. Add the eggs in last, one at a time, mixing just until the yolk disappears into the batter.
10. Carefully pour the cheesecake batter in the prepared pan and tap gently on the counter to remove any air bubbles.
11. Cover the cheesecake completely in aluminum foil.
12. Add a trivet (preferably with long handles) into the instant pot along with 1 cup of water.
13. Place the cheesecake on the trivet and place the lid on sealing.
14. Set the Instant Pot to 40 minutes on high pressure.
15. Allow the pot to naturally release for 10 minutes.
16. Remove from the Instant Pot and allow the cheesecake to cool to room temperature then transfer to the refrigerator to set overnight.

Topping:

17. Add whipped cream into a piping bag with a large star tip and pipe a generous amount around the top of the cheesecake.
18. Top with fresh limes and strawberry slices and serve.
19. ENJOY!