Savory Mexican 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 pepper jack grated
2 eggs – room temperature
zest of one lemon
1/4 cup sour cream
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne
1 4 ounce can diced hatch green chilis
1/2 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 or cilantro
Crust:
Wrap 1 layer of heavy-duty foil around the bottom and outside of the 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, chili’s, sun-dried tomatoes, sour cream, parsley, seasonings, 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.
Garnish:
Sliced black olives, sliced cherub tomatoes and diced avocado.
Serve with tortilla chips, corn chips, crostini or with a green salad.