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Cheesecake with Jelled Blueberry Topping (Instant Pot)
~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
  1. subheading: Crust:
  2. Add melted butter to graham cracker crumbs & combine.
  3. Press crumbs into the bottom of a greased 7" springform pan.
  4. Place pan in freezer while mixing batter.
  5. subheading: Filling:
  6. Beat cream cheese & sugar until creamy.
  7. Add vanilla, yogurt & flour; Mix.
  8. Add in eggs 1 at a time. Mix until just combined.
  9. Pour batter into pan & cover loosely with foil.
  10. Add 1 cup of water & trivet to the Instant Pot.
  11. Lower pan into the pot using a sling.
  12. Place lid on pot, set to Sealing.
  13. Cook on Manual/High for 32 mins;
  14. 10 min Natural Pressure Release.
  15. Remove cheesecake from pan & uncover.
  16. Cool at room temperature for 1 hr,
  17. Then chill in fridge until set.
  18. subheading: Topping:
  19. Sprinkle the gelatin over the cup of water in a small saucepan.
  20. Add the coconut sugar and whisk until all the gelatin and sugar has dissolved.
  21. Add the frozen blueberries to the saucepan and heat gently for 2 minutes.
  22. Place the mixture into the food processor and blitz until smooth.
  23. Pour through a strainer into a bowl.
  24. Refrigerate until almost set, then spread on top of chilled cheesecake.
 

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