Instant Pot Blueberry-Pecan Cheesecake

Instant Pot Blueberry-Pecan Cheesecake is rated 4.3 out of 5 by 3.
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Prep Time: 25 minutes
Cook Time: 45 minutes
Servings: 6 to 8

An Instant Pot isn’t just for soups and braises. Did you know that the pressure cooking function can be used to make a cheesecake with a lusciously tender texture? The only special tools you need are a 7-inch (15-cm) springform pan that fits inside the pot, plus a sheet of aluminum foil. Fold a piece of aluminum foil that’s 20 inches (50 cm) long into a sling that’s 3 inches (7.5 cm) wide. Place it under the springform pan to lower it into the Instant Pot. Leave it under the pan while cooking the cake, then use it again to remove the cake when it’s done.

Ingredients:

For the crust:

  • 2 oz. (60 g) graham crackers
  • 1/2 cup (2 oz./60 g) toasted pecans
  • 1 Tbs. firmly packed light brown sugar
  • 3 Tbs. unsalted butter, melted


For the filling:

  • 1 lb. (500 g) cream cheese, at room temperature
  • 3/4 cup (6 oz./185 g) granulated sugar
  • 1/4 cup (2 oz./60 g) sour cream, at room temperature
  • 2 eggs, at room temperature
  • 2 tsp. fresh lemon juice
  • 1 tsp. vanilla extract
  • Pinch of kosher salt
  • 1/2 cup (5 oz./155 g) blueberry preserves
  • 1 tsp. grated lemon zest
  • 1 cup (4 oz./125 g) blueberries

Directions:

To make the crust, in a food processor, combine the graham crackers, pecans and brown sugar and pulse to fine crumbs. Add the butter and pulse until combined. Press the mixture onto the bottom of a 7-inch (15-cm) round springform pan. Set aside.

To make the filling, in a stand mixer fitted with the paddle attachment, combine the cream cheese, granulated sugar and sour cream and beat on medium speed until smooth, about 3 minutes. Stop and scrape down the sides of the bowl. Add the eggs, lemon juice, vanilla extract and salt and beat on medium-high speed until evenly blended, about 1 minute. Pour the filling into the prepared crust.

Pour 2 cups (16 fl. oz./500 ml) water into an Instant Pot and insert the steam rack. Using a foil sling (see note), lower the cake pan onto the rack. Tuck the foil ends over the cake, lock the lid in place, and turn the valve to “sealing.” Set the Instant Pot to pressure cook at high pressure for 28 minutes.

Once the pressure cooking is complete, let the steam release naturally for 15 minutes, then turn the valve to “venting” to release any residual steam. Remove the lid and, using the sling, lift out the cake pan. Let the cake cool, then cover and refrigerate until set, about 2 hours.

When the cake has set, in a small saucepan over medium-low heat, bring the preserves and lemon zest to a simmer. Add the blueberries and simmer until the berries begin to burst, about 2 minutes. Let cool slightly, then pour the blueberry sauce evenly over the cheesecake. Refrigerate until the topping is set, about 1 hour. To serve, remove the pan sides and cut the cake into wedges. Serves 6 to 8.

Adapted from Williams Sonoma The Instant Pot Cookbook (Weldon Owen, 2017)

Rated 3 out of 5 by from Looks Delicious , Quick question I would love to try this recipe, is it possible to bake in a regular oven? How would I adjust the cooking times?
Date published: 2019-01-27
Rated 5 out of 5 by from Great make ahead desert! I’ve made this twice in the last 2 weeks. Definitely a keeper recipe. I think it tastes better if it sits for a couple of days so a great make ahead desert. Recommend using parchment paper on the bottom of pan. I precut the paper and put away with the pan so I don’t forget to use.
Date published: 2018-09-01
Rated 5 out of 5 by from Easy and Delicious! This recipe is delicious! The blueberry jam with fresh blueberries and lemon zest is the perfect combination. Hubby loved it! This is a keeper!
Date published: 2018-07-23
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