Lemon Blueberry Shortbread Mousse Cake: A Zesty Delight!

That first hiss from the cooker tells you something good is happening. It’s like this little signal that the pressure’s building up real nice, and y’all are on the path to cheesecake heaven. You remember that sound ’cause it means your patience is about to pay off big time.

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When you spot the steam cues escaping from the valve, you know the heat and pressure inside is just right. It’s kinda thrilling to wait, watching that little jiggle under the lid, knowing your lemon blueberry cheesecake is cooking the way it’s supposed to.

You notice with these pressure cooker desserts, the moisture stays locked in, so that crust gets just right and the filling gets creamy without drying out. That’s the dang beauty of this method. Sit back, relax, and let your cooker do all the work while you get ready to enjoy one heck of a treat.

Why This Recipe Works Every Single Time

• Pressure build happens evenly, which gives you a smooth, creamy filling every time.
• The broth depth in the pot is just right to create steam but won’t flood your cheesecake.
• Natural release helps the cake cool and set gently, so no cracks on top.
• Combining both eggs and yolks makes that texture rich yet light.
• Using sour cream with lemon juice adds that perfect tang and moisture.
• Wrapping the crust in parchment helps it crisp up without sogginess, even under pressure.

Everything You Need Lined Up

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• 2 ¼ cups graham cracker crumbs — gotta have that crunchy base.
• 10 tablespoon salted butter, melted — this binds your crust just right.
• 3 tablespoon sugar for the crust — add a bit of sweet balance.
• 24 ounces cream cheese at room temp — no lumps here, smooth results.
• 1 cup sugar for the filling — sweetness that cuts through the lemon tang.
• 3 tablespoon all-purpose flour — just enough to keep it from being runny.
• ¾ cup sour cream — for that creamy, tangy finish.
• 6 tablespoon lemon juice and 2 tablespoon lemon zest — those fresh citrus notes make it pop.
• 3 large eggs and 2 large yolks — bring richness but keep things light.

Your Complete Cooking Timeline

Step 1: Preheat your oven to 325°F and prep a 9-inch springform pan with parchment paper and a little grease on the sides. You gotta get that crust ready first.

Step 2: Mix your graham cracker crumbs, melted butter, and 3 tablespoons sugar in a medium bowl. Press this mix evenly into your pan. Then bake it at 325 for 10 minutes and set it aside to cool.

Step 3: In a big bowl, beat the cream cheese till it’s real smooth and creamy. Add sugar and flour next and mix until just combined.

Step 4: Stir in sour cream, lemon juice, and lemon zest until the whole thing looks silky smooth. Add eggs one at a time to avoid overmixing. You gotta be gentle here to get that nice texture.

Step 5: Pour your filling over your cooled crust and smooth it out nice and even. Bake for 55-65 minutes, just till the center jiggles slightly but isn’t raw-looking.

Step 6: Turn the oven off and crack the door for an hour to let the cheesecake cool down slowly. Then fridge at least 6 hours or overnight. This slow release and chill make that texture perfect.

Valve Hacks You Need to Know

• When you hear that initial hiss, double check your seal is tight to keep steam and pressure just right.
• If your cooker has a slow release option, use it on this recipe to avoid cracks and keep the top smooth.
• Keep an eye on broth depth — y’all want about an inch so it doesn’t splash into the pan but makes enough steam.
• Use a silicone sling or foil strip under the pan for easy lifting without losing any crust edges.

The Flavor Experience Waiting for You

Dang, when you cut into this cheesecake, the first thing you notice is how that lemon zing grabs you but isn’t sour, just bright and fresh. Blueberries add bursts of sweetness that balance it out so well.

The texture is what really wins hearts — creamy and smooth filling with that crisp graham crust. Each bite is kinda like a hug from summer and dessert all in one.

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You’ll probably want seconds too ’cause the whipped cream topping with powdered sugar and vanilla adds a soft cloud of sweetness that brings everything together beautifully. It’s dang irresistible.

Smart Storage That Actually Works

• In the Fridge: Wrap your cheesecake tightly with plastic wrap and store in an airtight container. It keeps fresh up to 5 days, so you got plenty of time to enjoy every slice.
• Freezing: You can freeze cheesecake slices individually wrapped in foil then a freezer bag. Defrost overnight in the fridge to keep that texture smooth and creamy.
• Serving: Before serving, let your cheesecake sit out for 15-20 minutes so it’s not too stiff. You’ll notice how the flavors bloom better when not ice cold.

Everything Else You Wondered About

• Q: Can I use frozen blueberries for the topping?
  A: Yeah, you can for sure. Just thaw them first and drain off extra juice so the topping doesn’t get soggy.
• Q: What if my cheesecake cracks?
  A: That’s why slow release is your best friend. Letting off steam naturally helps prevent cracks from forming.
• Q: Can I make this in a bigger pan?
  A: You could, but you’ll need to adjust cooking time and broth depth. Keep the crust thickness even when you do.
• Q: Why do I need eggs and yolks both?
  A: Egg yolks add richness while the whites help it set without getting too dense. It’s a balance that works great for cheesecakes.
• Q: Is it okay to overmix the filling?
  A: Nah, you want to mix just enough to combine ingredients. Overmixing can cause cracks or dense texture.
• Q: How important is room temperature cream cheese?
  A: It’s real important. Cold cream cheese lumps and makes your batter uneven. Let it sit out till soft for best results.

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Lemon Blueberry Cheesecake Pressure Cooker Recipe

This creamy lemon blueberry cheesecake made in a pressure cooker has a tangy sour cream filling, crisp graham crust, and bursts of fresh citrus flavor in every bite.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 2 hours hrs 40 minutes mins

Total Time 3 hours hrs 40 minutes mins

Cuisine Mediterranean

Servings 1 slice

Calories 480 kcal

Equipment

• 1 Mixing bowl Large
• 1 Springform pan 9-inch
• 1 Foil or silicone sling for cooker removal

Ingredients

  

Main ingredients

• 2 ¼ cups graham cracker crumbs for crust
• 10 tablespoon salted butter melted
• 3 tablespoon sugar for crust
• 24 ounces cream cheese room temperature
• 1 cup sugar for filling
• 3 tablespoon all-purpose flour
• ¾ cup sour cream
• 6 tablespoon lemon juice
• 2 tablespoon lemon zest
• 3 large eggs
• 2 egg yolks

Instructions

 

Instructions

• Preheat your oven to 325°F and prep a 9-inch springform pan with parchment paper and a little grease on the sides.
• Mix graham cracker crumbs, melted butter, and 3 tablespoons sugar in a bowl. Press evenly into the pan and bake for 10 minutes. Cool afterward.
• In a big bowl, beat cream cheese until smooth. Add sugar and flour and mix until combined.
• Stir in sour cream, lemon juice, and lemon zest until smooth. Add eggs one at a time, mixing gently.
• Pour filling over cooled crust and smooth the top evenly.
• Bake for 55–65 minutes until the center jiggles slightly but looks set.
• Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
• Refrigerate cheesecake for at least 6 hours or overnight to set.
• Use foil or silicone sling under the pan for easy removal.
• Let cheesecake sit at room temperature 15–20 minutes before serving.
• Top with whipped cream, powdered sugar, and vanilla before serving, if desired.

Notes

Serve chilled with whipped cream and store wrapped in fridge or freeze slices individually for longer storage.