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I stumbled upon this instant pot gem while craving something sweet yet tangy. Combining zesty lemon with juicy blueberries in a creamy cheesecake base, this bundt creation is pure magic. Best part? No oven required! My pressure cooker does all heavy lifting, leaving me free to daydream about that first heavenly bite. Trust me, once you've tasted this luscious dessert, you'll wonder how you ever lived without it. Ready for a taste sensation that'll make your taste buds dance?
Ingredients for Lemon Blueberry Cheesecake Bundt
- Graham cracker crumbs: Adds a crunchy texture and sweet flavor to the crust, balancing the creamy cheesecake filling perfectly.
- Butter: Provides richness and helps bind the graham cracker crumbs together for a flavorful and sturdy crust.
- Cream cheese: The main component of the cheesecake filling, providing a creamy and tangy base for the dessert.
- Sugar: Sweetens the cheesecake filling, balancing the tanginess of the cream cheese and enhancing the overall flavor.
- Eggs: Act as a binding agent, helping to set the cheesecake filling and give it a smooth and creamy texture.
- Sour cream: Adds richness and tanginess to the cheesecake filling, creating a creamy and luscious texture.
- All-purpose flour: Helps to stabilize the cheesecake filling and prevent it from cracking during cooking.
- Vanilla extract: Enhances the flavor of the cheesecake filling with its warm and aromatic notes, adding depth to the dessert.
- Lemon: Provides a bright and citrusy flavor to the cheesecake, complementing the richness of the cream cheese and adding freshness.
- Blueberries: Add a burst of sweetness and a pop of color to the cheesecake, creating a delightful contrast to the creamy filling.
Essential Tools for Making This Delightful Dessert
- Instant Pot: Cooks the cheesecake under pressure, ensuring a moist and creamy texture.
- Bundt pan: Shapes the cheesecake into a beautiful ring and allows for even cooking.
Instant Pot Lemon Blueberry Cheesecake Bundt Recipe
Equipment
- Instant Pot
- Bundt Pan
Ingredients:
Main Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 zest of 1 lemon
- 1/4 cup lemon juice
- 1 cup fresh blueberries
Instructions:
- In a bowl, mix graham cracker crumbs and melted butter. Press into the bottom of a greased bundt pan.
- In a separate bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, flour, vanilla extract, lemon zest, and lemon juice until well combined.
- Gently fold in blueberries.
- Pour the batter into the bundt pan.
- Cover the pan with foil.
- Add 1 cup of water to the Instant Pot, place the trivet inside, and lower the bundt pan onto the trivet.
- Close the lid, set to high pressure for 35 minutes.
- Once done, allow natural pressure release for 10 minutes, then quick release.
- Carefully remove the pan and let it cool before refrigerating for at least 4 hours.
- Invert the cheesecake onto a plate before serving.
Nutrition value:
Keywords:
Prep Now, Enjoy Later: Make-Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the cheesecake as directed, but do not invert onto a plate.
- Let it cool completely, then cover and refrigerate for up to 2 days.
- Invert onto a plate before serving.
Freezing Instructions
- Once cooled, wrap the cheesecake (without the glaze) tightly in plastic wrap and foil.
- Freeze for up to 2 months.
- Thaw overnight in the refrigerator before serving.
One interesting fact about this instant pot lemon blueberry cheesecake bundt recipe is that adding a tablespoon of cornstarch to the blueberries before folding them into the batter can help prevent them from sinking to the bottom of the cheesecake during baking. This simple trick ensures an even distribution of blueberries throughout the cake for a more visually appealing final result.
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