How to Make a Blueberry Cheesecake in the Instant Pot

A Step-by-Step Guide to Making Blueberry Cheesecake in the Instant Pot

If you’re a fan of cheesecake and own an Instant Pot, you’re in luck. This kitchen gadget isn’t just for soups and stews. It’s also a fantastic tool for baking, especially when it comes to cheesecakes. Today, I’m going to share my favorite recipe for a creamy, delicious blueberry cheesecake made right in the Instant Pot.

Ingredients You’ll Need

Before we get started, let’s gather our ingredients. Here’s what you’ll need:

• For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon sugar

• For the filling:

  • 2 (8 oz) packages cream cheese, room temperature
  • 2/3 cup sugar
  • 2 large eggs, room temperature
  • 1/4 cup all-purpose flour
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract

• For the blueberry topping:

  • 2 cups fresh blueberries
  • 1/4 cup sugar
  • 1 tablespoon lemon juice

Step 1: Prepare the Crust

Start by mixing the graham cracker crumbs, melted butter, and sugar in a bowl until well combined. Press this mixture into the bottom of a 7-inch springform pan, creating an even layer. Place the pan in the freezer for about 10 minutes to set.

Step 2: Make the Filling

While the crust is setting, you can start on the filling. Beat the cream cheese and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Mix in the flour, sour cream, and vanilla extract until the mixture is smooth and creamy.

Step 3: Assemble the Cheesecake

Remove the crust from the freezer and pour the filling over it, spreading it out evenly. Cover the pan with aluminum foil to prevent condensation from dripping onto the cheesecake.

Step 4: Cook in the Instant Pot

Place the trivet in the Instant Pot and add 1 cup of water. Carefully lower the cheesecake onto the trivet using a foil sling. Secure the lid and set the Instant Pot to high pressure for 28 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release.

Step 5: Cool and Chill

Remove the cheesecake from the Instant Pot and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight for best results.

Step 6: Make the Blueberry Topping

In a saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries start to burst and the sauce thickens. Let it cool before spooning over the chilled cheesecake.

Embracing your Instant Pot for desserts opens up a new world of culinary creativity, offering results that rival traditional methods. With this easy-to-follow recipe, you’re well on your way to making a blueberry cheesecake that’s not only scrumptious but also a sight to behold. Perfect for any occasion, or when you simply crave something sweet, this cheesecake promises satisfaction in every bite. So, gather your ingredients and let your Instant Pot work its magic.