INSTANT POT LEMON BLUEBERRY JAM CHEESECAKE

By gbvampy1

Ingredients

• 1 c. graham cracker crumbs
• 2 T. butter, melted
• 2 (8 oz.) pkgs. Cream Cheese
• 1/4 c. sugar
• 1/2 c. lemon blueberry jam (or your favorite, seedless flavor)
• 1 T. flour
• 2 eggs, room temperature
• Heavy cream, whipped, if desired

Details

Servings 1
Preparation time 10mins
Cooking time 240mins

Preparation

Step 1

Combine the graham cracker crumbs and butter. Press into the bottom of a 6" springform pan that has been treated with baking spray. Place in the freezer for 10 minutes while making filling. In large bowl of stand mixer fitted with the paddle attachment, mix the cream cheese and sugar until well blended and smooth. Mix in the jam and flour. Add the eggs, one at a time, beating just until blended. Pour over the cold crust in the pan. Pour 1 c. of water into the bottom of the Instant Pot. Place the springform pan on the rack provided with the Instant Pot and lower to the bottom. Lock the lid in place and manually select High Pressure for 25 minutes. When time is up, allow the pressure to release naturally for 15 minutes and then use the quick pressure release in any steam remains. Remove the rack containing the cheesecake to a work surface and blot any condensation from the top with a paper towel. Let cool completely before covering and refrigerating for at least 4 hrs before serving. Top with Whipped Cream, if desired.