Lemon Blueberry Cheesecake
This lemon blueberry cheesecake is one of the lightest cheesecake recipes I've written. It has a bright lemony flavor that contrasts nicely with the sweet and creamy cheeseFeatured In My CookbookDelicious Under Pressure Jump to Recipe (or scroll for photos and riveting information...)
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Lemon Blueberry Cheesecake
- Prep Time: 25 m
- Cook Time: 22 m
- Total Time: 47 m
- Servings: 6
- 6 graham crackers crushed
- 1 teaspoon finely grated lemon zest
- 2 tablespoons butter melted
- 1 cup fresh or frozen blueberries plus more for garnish
- 1 to 2 tablespoons sugar depending on the sweetness of the blueberries
- 1 teaspoon cornstarch
- Juice of ½ a lemon
- 16 ounces 1 pound cream cheese, room temperature
- 2/3 cup sugar
- 1 tablespoon lemon juice
- 2 teaspoons finely grated lemon zest
- 2 eggs
- Line the inside of a 7-inch cake pan with a large piece of greased aluminum foil (greased side facing up), pushing it into all the edges of the pan.
- Crush the graham crackers and the lemon zest together in a food processor until they form fine crumbs. Mix the crumbs with the butter and press the crumb mixture into the base of the cake pan. Refrigerate while you prepare the cheesecake batter.
- Place the blueberries, sugar, cornstarch and juice of half a lemon in a small saucepan and bring to a boil. Stir, crushing the blueberries as you go, and simmer until the sauce has thickened slightly. Let the blueberries cool and then transfer them to a zipper sealable bag.
- Using the paddle on your stand mixer with low speed, or the regular beaters on a hand mixer on low speed, or a food processor (scraping the sides of the processor bowl several times) blend the cream cheese until it is completely smooth with no lumps. When all the lumps in the cream cheese have disappeared, add the sugar, lemon juice and lemon zest. Blend to incorporate the ingredients and then add the eggs one at a time, mixing only to distribute the eggs evenly in the batter. Do not over-mix at this point.
- Pour half the batter into the cake pan with the graham cracker crust. Cut a corner off the zipper sealable bag with the blueberry mixture and drizzle half the blueberry mixture over the cheesecake in a zigzag pattern. Run a knife through the sauce, perpendicular to the zigzags to create a swirl look. Repeat with the remaining cheesecake batter and blueberries, making a pretty swirl pattern on top. Cover the pan tightly with more greased aluminum foil.
- Place a rack in the bottom of the pressure cooker and add 2 cups of water. Lower the cake pan into the cooker using a sling made of aluminum foil (fold a piece of aluminum foil into a strip about 2-inches wide by 24-inches long). Fold the ends of the aluminum foil into the cooker and lock the lid in place.
- Pressure cook on HIGH for 22 minutes.
- Let the pressure drop NATURALLY and let the cheesecake sit in the turned off pressure cooker for one hour. Carefully remove the lid and transfer the cheesecake from the cooker to the counter using the aluminum sling or rack. Let the cheesecake come to room temperature and then remove the foil from the top of the cake pan. Blot any liquid that might have condensed on the surface of the cake, wrap it in plastic wrap and refrigerate for at least 8 hours.
- Bring the cake to room temperature before serving, and serve with more fresh blueberries and lemon zest if desired.