Very Berry Cheesecake

By: Publications International

Very Berry Cheesecake
cuisine icon Course
Dessert
cuisine icon Duration
4 Hours 58 Minutes
cuisine icon Keywords
4 hours 58 minutes, 8, butter melted, cake, cheese, cheesecake, cook 33 min, cream cheese, cups water, dessert, egg, fresh blueberries, fresh raspberries, honey graham cracker crumbs, kid friendly, prep 15 min, raspberry jam seedless, sugar, tsp vanilla

prep icon Prep Time
15 min
cook icon Cook Time
33 min

serving icon Servings
8
Ingredients
  • ¾ cup honey graham cracker crumbs
  • 3 tbsp butter melted
  • 2 packages cream cheese
  • ½ cup sugar
  • 1 tsp vanilla
  • 1 cup fresh blueberries
  • 2 cups water
  • ½ cup raspberry jam seedless
  • 1 cup fresh raspberries
Instructions
  • Cut parchment paper to fit bottom of 7-inch springform pan. Lightly spray bottom and side of pan with nonstick cooking spray. Wrap outside of pan with foil.
  • Combine graham cracker crumbs and melted butter in small bowl; mix well. Pat mixture onto bottom and about ½ Inch up side of prepared pan. Freeze 10 Minutes .
  • Beat cream cheese and sugar in large bowl with electric mixer at Medium-High speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Sprinkle blueberries over crust. Pour batter over blueberries. Cover pan tightly with foil.
  • Pour water into Instant Pot; place rack in pot. Place pan on rack. Secure lid and move pressure release valve to Sealing position. Press Pressure Cook or Manual; cook at High Pressure 33 Minutes.
  • When cooking is complete, use Quick Release. Remove pan from pot. Uncover; cool 1 Hour. Run thin knife around edge of cheesecake to loosen (do not remove side of pan). Refrigerate 2 to 3 Hours or overnight.
  • Remove side and bottom of pan; transfer cheesecake to serving plate, if desired. Heat jam in small saucepan over low heat or in glass measuring cup in microwave, stirring until smooth. Spoon melted jam over cheesecake; top with raspberries.
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