Very Berry Cheesecake


  • 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
  • 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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