Blueberry Cheesecake

By: Instant Pot Culinary Team

Blueberry Cheesecake
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
4 hours 35 Minutes
cuisine icon Keywords
Biscuits, Cake, Cheese, Instant Pot Culinary Team

prep icon Prep Time
4 Hours
cook icon Cook Time
35 Minutes

serving icon Servings
6 Servings
Ingredients
  • ¼ cup melted butter
  • 8 oz digestive biscuits
  • 16 oz cream cheese, room temperature
  • ½ sugar
  • 4½ tbsp sour cream
  • 1 tbsp lemon juice
  • 2 tsp lemon zest
  • 1 tsp vanilla extract
  • 2 large egg
  • 11 oz blueberries
  • 1 cup water
Instructions
  • Crush the biscuits to resemble fine crumbs, then add the butter and mix until well combined.
  • Press the biscuit mixture firmly into the base and halfway up the sides of a greased 7in spring form pan, then place in the freezer until ready to use.
  • In a large mixing bowl, beat together the cream cheese and sugar until smooth, then add the sour cream, lemon juice, lemon zest, and vanilla until combined.
  • Then add in the eggs one at a time, mixing until just combined.
  • Pour the cream cheese mixture into the springform pan and level out the top.
  • Add water to the inner pot and place the trivet in the bottom carefully lower the cake pan into the inner pot.
  • Pressure Cook on High for 25 minutes. When the time is up, allow for 10 minutes natural release, then carefully quick-release the rest of the pressure.
  • Remove the cheesecake and place onto a wire rack to cool.
  • Refrigerate for at least 4 hours or overnight before serving.
  • When ready to serve, place half the blueberries in a bowl and mash to create a ‘coulis like’ consistency, then spread on top of the cheesecake, before topping with the whole blueberries.
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