This Instant Pot Lemon Blueberry Cheesecake Recipe is one of my favorite tastes! I love being able to pressure cook my cheesecake because it cuts down on the baking time by a ton! In just a little bit over 30 minutes of time, you’ll be staring at a lovely cheesecake.
Making cheesecake recipes in the Instant Pot brings out the lemon flavor perfectly. Once you top with a bit of whipped cream and lemon zest, you’re not going to believe the flavor!Don’t forget to natural release and then take the time to be certain that it’s ready to be taken out of the Instant Pot.
Instructions:Mix the butter, graham cracker crumbs, and brown sugar.Put parchment paper in the bottom of the cheesecake pan. Cut to fit. Once added spray with nonstick spray and also spray up the sides of the pan as well.
Put the trivet into the Instant Pot at the bottom of the pot.Put in 1 cup of water to the bottom of the Instant Pot.Lower the cheesecake pan onto the trivet.
Once done, release the pressure on the pot and take out the cheesecake pan. You'll know it's done if it jiggles a tiny bit. Dab up any moisture around the edges with a paper towel.
Lemon Blueberry Topping Instructions:Grab a saucepan over medium-low heat and mix eggs, sugar, zest, and juice with a wooden spoon. Should be nice and creamy.
Turn the heat to low and stir until it thickens. This should take about 4-5 minutes.Mix in the butter.Take off the heat and let cool.Spread on top of the cheesecake and add on fresh blueberries.