Instant Pot Lemon Blueberry Cheesecake

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Make this gorgeous and delicious lemon blueberry cheesecake in an instant pot! It’s so easy and your guests will love it!

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Aren’t the swirls just gorgeous with the blueberries?

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Time: 20 min. prep, 35 min. baking, 2+ hrs. chilling
This recipe is for an 8” cheesecake and fits into an 8 qt. Instant Pot. The
recipe and pan size can be adjusted to smaller Instant Pots.

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Instant Pot Lemon Blueberry Cheesecake

Ingredients

Cheesecake Ingredients:

• ▢  2 c. crushed graham crackers
• ▢  8 tbsp melted butter
• ▢  3 tbsp brown sugar
• ▢  24 oz. cream cheese softened
• ▢  3 tbsp. all-purpose flour
• ▢  ¾ c. sour cream
• ▢  1 c. granulated sugar
• ▢  6 tbsp. lemon juice approx. 2 large lemons
• ▢  2 tbsp. lemon zest
• ▢  3 lg. eggs room temp. separate yolks from whites
• ▢  1 c. fresh blueberries

Lemon Blueberry Topping Ingredients:

• ▢  3 lg. eggs mixed together with fork or whisk
• ▢  ⅔ c. granulated sugar
• ▢  1 tbsp. lemon zest
• ▢  ⅓ c. lemon juice
• ▢  4 tbsp. butter
• ▢  ½ – 1 c. fresh blueberries depending on your preference.

Instructions

Cheesecake Instructions:

• Combine graham cracker crumbs, butter, and brown sugar until the consistency of wet sand.
• Cut parchment paper to fit bottom of cheesecake pan. Place in bottom of pan and lightly spray paper and sides of pan with a non-stick cooking spray.
• Place graham cracker mixture in bottom of pan and spread evenly.
• Press mixture into bottom and approx. ½ in. up sides of pan.
• Chill in freezer while preparing filling.
• In large mixing bowl, on low speed, beat cream cheese, sugar and flour until smooth and totally combined. Scrape bowl throughout mixing to ensure all ingredients are incorporated.
• Add sour cream, lemon juice and lemon zest. Mix on low to combine.
• Add eggs, one at a time, mixing after each addition.
• Gently fold blueberries into batter.
• Remove crust from freezer and evenly pour batter into pan.
• Place trivet included with instant pot into bottom of pot.
• Add 1 c. of water to bottom of instant pot.
• Gently lower cheesecake pan onto trivet.
• Place lid on instant pot and using the instructions that came with the pot, lock lid and seal.
• Cook on high for 35 min.
• Release pressure on pot and remove cheesecake pan. The cheesecake will be done when it only jiggles a bit. Cheesecake will have some water around edges. Using a paper towel, wick up the water.
• Chill cheesecake for several hours or overnight.

Lemon Blueberry Topping Instructions:

• In med. saucepan, over med-low heat, stir together eggs, sugar, juice and zest with a wooden spoon until creamy and smooth.
• Turn heat to low and continue to stir until mixture thickens and coats the back of spoon. (4-5 min.)
• Add butter and stir well.
• Remove from heat and allow to cool.
• Spread on top of the cheesecake and sprinkle with fresh blueberries.

Notes

 It is important to use a wooden spoon when making the topping as metal utensils can
cause a chemical reaction with citrus.  Also, metal conducts heat differently and may
affect the outcome.
 Using a low speed on the mixer will help to incorporate air better in the cheesecake,
resulting in a lighter cake.
 In general, a 6 qt. Instant Pot should fit a 7” pan.