How To Get A Crunchier Graham Cracker Cust On Instant Pot Cheesecakes

If you want a crunchier crust on an instant pot cheesecake, you will need to blind-bake your crust in the oven. Preheat the oven to 325 degrees F. Spray a 7.5” springform pan with non-stick cooking spray. Use a flat bottom measuring cup to press the graham mixture into the bottom of the springform pan, and about 1” up the sides. Bake for 10 minutes.

Can I Use Fat-Free Cream Cheese?

You can use low-fat cream cheese, but I do not recommend fat-free.

Can I Use An 8-Inch Pan For This Recipe?

Yes, if an 8-inch springform pan fits into your pot, you can use it. You should reduce the cooking time by about 5 minutes.

Does The Cooking Time Change For A 6 Quart Vs 8-Quart Pressure Cooker?

No, cooking time is the same for either size. You would only need to change the time if you used a smaller pan. (Due to the increase in thickness.)

How To Tell When The Cheesecake Is Done?

The outside of your cheesecake should look set, but if you give it a gentle shake or tap the side of the pan with a spoon, you should see a small circle that jiggles in the middle. If your cheesecake seems undercooked, just add about 5 more minutes in the pressure cooker.

Can This Cheesecake be baked in the oven?

Yes! These are the oven-baking instructions: Bake the crust for 10 minutes at 325 F. Prepare the blueberry cheesecake filling as directed. Wrap aluminum foil around the bottom and sides of the springform pan. Place the pan into a large baking dish and place it into the oven. Fill with about 1 inch of warm water. Bake for 50-60 minutes at 350 F or until the center is almost set. Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour.

How To Store This Instant Pot Cheesecake Recipe

Store your leftover cheesecake in the refrigerator for up to 5 days.

Can Cheesecake Be Frozen?

Yes! Cheesecake freezes beautifully. You have two options: Freeze the entire cake or individual slices. To freeze the entire cake: Cool the cheesecake completely, then chill the cheesecake in the refrigerator for 6 hours. Wrap it well in plastic wrap, and then foil. (The more airtight you can make the cheesecake the longer it will last.) To freeze a few slices, wrap them tightly in plastic wrap and then place them into an air-tight container. Freeze for up to 2 months. Thaw in the fridge overnight or on the counter for 2-4 hours.

Amazing Instant Pot Blueberry Cheesecake Recipe

Description

This Instant Pot Blueberry cheesecake is creamy, sweet, and tangy. In a buttery graham cracker crust, this smooth and silky cheesecake is swirled with a delicious blueberry compote and kissed with a hint of lemon.

Ingredients

Units Scale

Crust

1 cup graham cracker crumbs (or about 9 to 10 graham cracker sheets)
2 Tbsp. granulated sugar
3 Tbsp. melted butter

Cheesecake

2 (8 oz.) packages cream cheese, softened
2/3 cup granulated sugar
3 tsp. vanilla extract
1 lemon, zested and juiced (reserve half zest & juice for compote)
2 large eggs

Blueberry Compote

16 oz bag frozen blueberries
Splash of water
1/4 cup granulated sugar
Reserved lemon juice and zest

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Instructions

Spray a 7.5” springform pan with non-stick cooking spray. Pour 1 cup water into Instant Pot insert.
Combine all blueberry compote ingredients in a small saucepan. Cook over medium heat for 15 minutes, or until sauce has reduced, and will coat the back of a wooden spoon, stirring and mashing berries frequently. Transfer to a bowl to cool and thicken.
In a medium bowl, use a fork to combine graham cracker crumbs, 2 Tbsp. sugar, and melted butter. Using a flat bottom measuring cup, press the graham mixture into the bottom of the prepared pan and about 1” up the sides. Refrigerate for 10 minutes.
In a large bowl, beat cream cheese and sugar on medium power until smooth. Beat in vanilla, zest, and lemon juice until just combined. Add eggs and beat until just combined. Pour over chilled crust. Spoon a few Tbsp. of the compote on top of the cheesecake batter; swirl into the batter with a toothpick or knife. Reserve remaining compote for serving.
Optional step: if you want a cheesecake with a smooth top, not marred by water splashes, you can cover the cheesecake tightly with foil to keep water out while cooking. If covering with foil, add about 5 minutes to the cooking time. Place cheesecake on the Instant Pot trivet, carefully lowering it into Instant Pot. Replace lid.

Place the cheesecake on the Instant Pot trivet and carefully lower it into Instant Pot. Replace lid. Set the valve to the “sealing” position. Using the manual setting, select low pressure and pressure cook for 40 minutes. Quick-release pressure when finished cooking.
Remove cheesecake from Instant Pot using trivet handles. Uncover cheesecake. It will be very jiggly and will firm up as it cools. Cool on the countertop for 1 hour. Drag a thin knife around the edge of the pan to loosen. Remove springform. Refrigerate for at least 6 hours uncovered, overnight preferred for the best flavor and texture. Cover once cool.
Serve with a spoonful of blueberry compote.

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