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.
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.