Instant Pot Blueberry-Pecan Cheesecake
Instant Pot Blueberry-Pecan Cheesecake An Instant Pot isn’t just for soups and braises.
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Cooking tools:
- Pressure cooker
- Springform pan
- Stand mixer
- Food processor
- Steam rack
- Aluminum foil
- Saucepan
- Stove
- Refrigerator
- Measuring cup
- Measuring spoon
- Spatula
- Chef's knife
Ingredients
- 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
- 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
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