Instant Pot Blueberry Cheesecake
Blueberry Cheesecake, butter, cream cheese, graham cracker sheets
graham cracker sheets
coconut macaroon cookies
Select a cheesecake pan which can comfortably be placed in an instant pot.
Make a crumbled mixture of coconut macaroon, butter and graham crackers by pulsing in food processor.
Take a loose bottom cake tin and grease the bottom with butter.
Spread the cookie mixture evenly on the bottom and press so that the crust should be 1 inch high from the sides.
Beat together cream cheese, vanilla extract and sugar in a stand mixer
Add rest of the ingredients to make a smooth mixture, pour this mixture evenly on the crust.
Adjust the trivet in an instant pot and add 2-3 cups of water in it.
Cover the trivet with foil and place it on the trivet.
Cook on manual “high” pressure for 15 minutes.
Release the pressure naturally, check if it’s done with the help of toothpick.
If there is a cake mixture on toothpick cook for another 2 to 3 minutes.
Serve it chilled.
Recipe from Corrie Cooks -
Instant Pot Recipes