Things you'll needFor 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
- 2 cups water
For the blueberry topping
- ½ cup blueberry preserves
- 1 teaspoon lemon juice
- 7” spring form pan
- Parchment paper
- Hand mixer
- 8 qt. Instant pot
Let's get started!
Make the crust
- Line and grease the bottom and sides of the 7” spring form pan.
- In a medium bowl, mix together the graham cracker crumbs, sugar, butter and salt until evenly combined.
- Press the mixture evenly onto the bottom of the prepared pan and freeze for 15-20 minutes.
Make the filling
- In a large bowl, beat the cream on medium speed until smooth.
- Add the sugar and beat until well combined.
- Add the sour cream, eggs, vanilla, lemon juice and salt and mix for about 1 minute. Scrape down the sides as needed.
- Pour into the prepared pan. Lightly tap on a flat surface to remove air bubbles then cover with aluminum foil.
- Pour the water in the Instant Pot.
- Place the spring form pan on the trivet and slowly lower into the Instant Pot.
- Lock the lid and turn the valve to sealing. Press the Pressure Cook button and set the timer for 35 minutes at high pressure.
- Allow the steam to naturally release for 15 minutes then vent to quick release any residual steam.
- Carefully remove the lid and the pan.
- Uncover the cheesecake and let it cool for 30 minutes then re-cover with the foil and chill overnight.
- 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.
- Transfer to a cake board or plate.
Make the topping
- In a small saucepan over medium-low heat, simmer the blueberry preserves and lemon juice for about 1 minute.
- Add the fresh blueberries and simmer for another 2 minutes until the blueberries are tender.
- Let it cool for 15-20 minutes before pouring on the chilled cheesecake.
Written By Rosanna Pansino