Lemon-Blueberry Cheesecake

Name: Lemon-Blueberry Cheesecake
Ingredients: 1 cup fine graham cracker crumbs (about 9 whole crackers); 1 cup fine graham cracker crumbs (about 9 whole crackers); 3 tablespoons unsalted butter, melted; 2 packages (8 oz each) cream cheese, at room temperature; ¾ cup sugar; ¼ cup sour cream; 2 large eggs, at room temperature; 2 teaspoons vanilla extract; 3 tablespoons fresh lemon juice; 2 teaspoons grated lemon zest; ¼ teaspoon kosher salt; 2 cups water; ½ cup blueberry preserves; 1 teaspoon grated lemon zest; 1 cup fresh blueberries

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Instant Pot Desserts Cookbook

By Williams Sonoma

Published 2020

About

This berry-topped cheesecake is equally delicious made with strawberry, blackberry, or raspberry preserves and berries. For an extra boost of lemon flavor, add 2 teaspoons grated lemon zest to the crust mixture.

Ingredients

For the Crust

1 cup fine graham cracker crumbs (about 9 whole crackers)
2 tablespoons

Preserve
Dessert
Vegetarian

Method

To make the crust, lightly spray a 7-inch springform pan with nonstick cooking spray. In a small bowl, stir together the graham cracker crumbs, sugar, and butter until a crumbly, evenly moistened mixture forms. Press the mixture evenly onto the bottom of the prepared pan, packing it tightly. Freeze for at least 15 minutes.

To make the filling, in a stand mixer fitted with the paddle att