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Lemon Blueberry Cheesecake with Lemon Topping

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Luscious, creamy lemon cheesecake swirled with fresh blueberries and cooked in your Instant Pot.  Couldn’t be easier or more delicious!  You may never want to make cheesecake the traditional way again!  I certainly don’t.  This Lemon Blueberry Cheesecake looks fancy and complicated but it’s really easy and quick.

finished lemon blueberry cheesecake

lemon blueberry cheesecake in instant pot

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Lemon Blueberry Cheesecake

Creamy lemon cheesecake, laced and topped with fresh blueberries.
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Course: Dessert
Cuisine: American
Keyword: blueberry, cheesecake, instant pot, lemon
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 8
Calories: 1005kcal

Equipment

  • 8 in. Springform Cheesecake Pan, parchment paper

Ingredients

  • 2 c. crushed graham crackers
  • 8 tbsp melted butter
  • 3 tbsp brown sugar
  • 24 oz. cream cheese (softened)
  • 3 tbsp. all-purpose flour
  • 3/4 c. sour cream
  • 1 c. granulated sugar
  • 6 tbsp. lemon juice approx. 2 large lemons
  • 2 tbsp. lemon zest
  • 3 lg. eggs room temp. (separate yolks from whites)
  • 1 c. fresh blueberries

Lemon Blueberry Topping

  • 3 lg. eggs mixed together with fork or whisk
  • 2/3 c. granulated sugar
  • 1 tbsp. lemon zest
  • 1/3 c. lemon juice
  • 4 tbsp. butter
  • 3/4 c. fresh blueberries

Instructions

  • Combine graham cracker crumbs, butter, and brown sugar until the consistency of wet sand.
    cheesecake crust mix
  • Cut parchment paper to fit bottom of cheesecake pan. Place in bottom of pan and lightly spray paper and sides of pan with a non-stick cooking spray.
    cheesecake pan
  • Place graham cracker mixture in bottom of pan and spread evenly. Press mixture into bottom and approx. 1/2 in. up sides of pan.
    cheesecake crust in pan
  • Chill in freezer while preparing filling.
  • In large mixing bowl, on low speed, beat cream cheese, sugar and flour until smooth and totally combined. Scrape bowl throughout mixing to ensure all ingredients are incorporated.
    cheesecake filling
  • Add sour cream, lemon juice and lemon zest. Mix on low to combine.
    mixing cheesecake
  • Add eggs, one at a time, mixing after each addition.
    eggs in cheesecake
  • Gently fold blueberries into batter.
    adding blueberries to cheesecake mix
  • Remove crust from freezer and evenly pour batter into pan.
  • Place trivet included with instant pot into bottom of pot.
  • Add 1 c. of water to bottom of instant pot.
    water in instant pot
  • Gently lower cheesecake pan onto trivet.
    cheesecake in instant pot
  • Place lid on instant pot and using the instructions that came with the pot, lock lid and seal.
  • Cook on high for 35 min.
  • Release pressure on pot and remove cheesecake pan. The cheesecake will be done when it only jiggles a bit. Cheesecake will have some water around edges. Using a paper towel, wick up the water.
    lemon cheesecake
  • Chill cheesecake for several hours or overnight.

Lemon Blueberry Topping

  • In med. saucepan, over med-low heat, stir together eggs, sugar, juice and zest with a wooden spoon until creamy and smooth.
    lemon topping for cheesecake
  • Turn heat to low and continue to stir until mixture thickens and coats the back of spoon. (4-5 min.)
  • Add butter and stir well.
  • Remove from heat and allow to cool.
  • Spread on top of the cheesecake and sprinkle with fresh blueberries.
    lemon topping on cheesecake

Notes

  • It is important to use a wooden spoon when making the topping as metal utensils can cause a chemical reaction with citrus.  Also, metal conducts heat differently and may affect the outcome.
  • Using a low speed on the mixer will help to incorporate air better in the cheesecake, resulting in a lighter cake.

Nutrition

Serving: 1slice | Calories: 1005kcal | Carbohydrates: 117g | Protein: 11g | Fat: 57g | Saturated Fat: 31g | Cholesterol: 154mg | Sodium: 839mg | Potassium: 333mg | Fiber: 4g | Sugar: 76g | Vitamin A: 1848IU | Vitamin C: 20mg | Calcium: 174mg | Iron: 3mg

lemom cheesecake with blueberries

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