Instant Pot Blueberry Cheesecake

 

I had so much fun trying to bake these dessert recipes in an Instant Pot for the first time ever! I can't believe how well this worked after a little trial and error. I tested it a bunch of different ways and this is the ones that worked the best. I've also started to test bake other recipes as well!

Yield: makes one 7" cake

 

Things you'll need

For the crust
  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 4 tablespoons unsalted butter, melted
  • Pinch of salt

For the filling

  • 2 8oz. bars of cream cheese, room temperature
  • ¾ cup granulated sugar
  • ¼ cup sour cream, room temperature
  • 2 large eggs, room temperature
  • 1 ½ teaspoons vanilla extract
  • 2 ½ tablespoons fresh lemon juice
  • ¼ teaspoon salt

Instant Pot

  • 2 cups water

For the blueberry topping

  • ½ cup blueberry preserves
  • 1 teaspoon lemon juice
Equipment
  • 7” spring form pan
  • Parchment paper
  • Foil
  • Hand mixer
  • Trivet
  • 8 qt. Instant pot

Let's get started!

Make the crust

  1. Line and grease the bottom and sides of the 7” spring form pan.
  2. In a medium bowl, mix together the graham cracker crumbs, sugar, butter and salt until evenly combined.
  3. Press the mixture evenly onto the bottom of the prepared pan and freeze for 15-20 minutes.

Make the filling

  1. In a large bowl, beat the cream on medium speed until smooth.
  2. Add the sugar and beat until well combined.
  3. Add the sour cream, eggs, vanilla, lemon juice and salt and mix for about 1 minute. Scrape down the sides as needed.
  4. Pour into the prepared pan. Lightly tap on a flat surface to remove air bubbles then cover with aluminum foil.
  5. Pour the water in the Instant Pot.
  6. Place the spring form pan on the trivet and slowly lower into the Instant Pot.
  7. Lock the lid and turn the valve to sealing. Press the Pressure Cook button and set the timer for 35 minutes at high pressure.
  8. Allow the steam to naturally release for 15 minutes then vent to quick release any residual steam.
  9. Carefully remove the lid and the pan.
  10. Uncover the cheesecake and let it cool for 30 minutes then re-cover with the foil and chill overnight.
  11. Once chilled and firm, remove the metal band from the cheesecake. Gently peel the parchment paper along the sides and use a large offset spatula to remove it from the bottom tray.
  12. Transfer to a cake board or plate.

Make the topping

  1. In a small saucepan over medium-low heat, simmer the blueberry preserves and lemon juice for about 1 minute.
  2. Add the fresh blueberries and simmer for another 2 minutes until the blueberries are tender.
  3. Let it cool for 15-20 minutes before pouring on the chilled cheesecake.

 

 

 

Written By Rosanna Pansino

Rosanna Pansino Merch