This savory Italian cheesecake is so easy in the instant pot, and makes such a great appetizer. The cheesecake will store in the refrigerator for a week. So you can cut a wedge at a time and serve with crackers, crostini, a thin slice with a green salad. I garnished with a little arugula and tomato. Toasted pine nuts would be great also. It is best to make this cheesecake in advance from when you would like to serve it so that it has time to chill before serving. Make either the morning of, or night before you would like to serve.
Savory Italian Cheesecake
Crust
1 cup bread crumbs or 1/2 panko 1/2 bread crumbs
1/2 cup shredded parmesan cheese
5 tablespoons butter melted
Filling
2 – 8 ounce packages cream cheese – room temperature
1/4 cup all purpose flour
1 cup Fontina cheese grated
2 eggs – room temperature
zest of one lemon
1/4 cup sour cream
1/2 teaspoon sea salt
1/4 teaspoon pepper
2 tablespoons capers
10 Castelveltrano olives roughly chopped
1/3 cup sun-dried tomatoes chopped ( I like the ones not packed in oil they come in a bag in the produce section at King Soopers)
2 tablespoons fresh minced parsley
1 teaspoon garlic powder
Crust:
Wrap 1 layer of heavy-duty foil around the bottom and outside of the 7 inch springform pan. Doing this will water proof the bottom of the pan from the steam.
In a small bowl combine the bread crumbs, parmesan and melted butter. With a fork stir until well combined. Pat down in a 7 inch Instant Pot springform pan that the bottom is line with a piece of parchment. Press the crumbs about an inch up the side of the pan, and pat the bottom down firmly. Now place in the freezer as you prepare the filling.
Filling:
Place the softened cream cheese in a mixing bowl. Beat well on medium speed until soft and creamy. Now add the flour mix until well blended. Add the eggs one at a time, mixing well after each addition. Next you can add the lemon zest, olives, sun-dried tomatoes, sour cream, parsley, garlic powder, salt & pepper. Beat until well combined.
Its time to get your springform pan out of the freezer, now pour your cheese filling in. Place a piece of foil over the top of the pan, pinching the edge to secure in place.
Pour 1 1/2 cups of water into your instant pot, place your rack insert in. Place the lid on the instant pot, make sure your valve is on sealing. Manually set your instant pot to high for 30 minutes. When the time is complete, allow the instant pot to naturally release for 20 minutes. After 20 minutes you can remove the cheese cake. The very center should still be a little jiggly. Carefully remove all the foil. There might be some moisture on the top of the cheesecake or the sides. Carefully you can take the corner of a paper towel and remove the excess moisture.
Chill the cheesecake for several hours before serving.