Instant Pot Blueberry-Pecan Cheesecake

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)