https://www.copymethat.com/r/bMPIoRmir/cheesecake-with-jelled-blueberry-topping/
7551808
Ypvo61U
bMPIoRmir
2024-03-29 04:48:23
Cheesecake with Jelled Blueberry Topping (Instant Pot)
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~by Josie Smythe
Ingredients
- subheading: Crust:
- ¾ cup graham cracker crumbs
- 3T melted butter
- subheading: Filling:
- 16 oz cream cheese (room temp)
- ¼ cup sugar
- 1 tsp vanilla
- ¼ cup plain Greek yogurt or sour cream (room temp)
- 1T flour
- 2 eggs (room temp)
- subheading: Topping:
- 1 cup frozen blueberries
- 1 cup water
- 2 T coconut sugar
- 2 tsps gelatin
Steps
- subheading: Crust:
- Add melted butter to graham cracker crumbs & combine.
- Press crumbs into the bottom of a greased 7" springform pan.
- Place pan in freezer while mixing batter.
- subheading: Filling:
- Beat cream cheese & sugar until creamy.
- Add vanilla, yogurt & flour; Mix.
- Add in eggs 1 at a time. Mix until just combined.
- Pour batter into pan & cover loosely with foil.
- Add 1 cup of water & trivet to the Instant Pot.
- Lower pan into the pot using a sling.
- Place lid on pot, set to Sealing.
- Cook on Manual/High for 32 mins;
- 10 min Natural Pressure Release.
- Remove cheesecake from pan & uncover.
- Cool at room temperature for 1 hr,
- Then chill in fridge until set.
- subheading: Topping:
- Sprinkle the gelatin over the cup of water in a small saucepan.
- Add the coconut sugar and whisk until all the gelatin and sugar has dissolved.
- Add the frozen blueberries to the saucepan and heat gently for 2 minutes.
- Place the mixture into the food processor and blitz until smooth.
- Pour through a strainer into a bowl.
- Refrigerate until almost set, then spread on top of chilled cheesecake.