Imagine a dessert so creamy, so decadent, and so stunning that it looks like it jumped straight out of a gourmet magazine - but can be made in just over an hour with your Instant Pot! This Red, White and Blueberry Cheesecake isn't just a dessert; it's a celebration of flavors that will make your taste buds dance and your guests marvel at your culinary skills. Whether you're hosting a summer barbecue, Fourth of July party, or just craving something extraordinary, this cheesecake promises to be the star of any gathering.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup mixed berries (strawberries, blueberries)
Instructions
- Prepare the springform pan by lightly greasing it with butter or non-stick spray.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined and crumbly.
- Press the graham cracker mixture firmly into the bottom of the springform pan, creating an even crust layer.
- In a large mixing bowl, beat softened cream cheese until smooth and creamy, about 2-3 minutes.
- Gradually add granulated sugar and vanilla extract, mixing until fully incorporated and no lumps remain.
- Add eggs one at a time, mixing gently after each addition to prevent over-beating.
- Fold in sour cream until just combined, being careful not to overmix.
- Pour the cheesecake batter over the prepared graham cracker crust.
- Add 1 cup of water to the Instant Pot inner pot and place the trivet inside.
- Carefully lower the springform pan onto the trivet using a foil sling.
- Close the Instant Pot lid, set valve to sealing, and cook on high pressure for 35 minutes.
- Allow natural pressure release for 15 minutes, then carefully quick release remaining pressure.
- Remove cheesecake and let cool at room temperature for 1 hour.
- Refrigerate for at least 4 hours or overnight to set completely.
- Before serving, top with mixed berries (strawberries and blueberries) in a decorative pattern.
- Slice and serve chilled, garnishing each piece with additional fresh berries if desired.
Tips
- Ensure all ingredients are at room temperature to prevent lumpy batter and ensure smooth mixing.
- Use a high-quality springform pan that fits comfortably inside your Instant Pot.
- Create a foil sling to easily transfer the pan in and out of the Instant Pot.
- Don't overmix the batter - this can lead to cracks in your cheesecake.
- Always use natural pressure release for the first 15 minutes to prevent sudden temperature changes that might cause cracks.
- Chill the cheesecake thoroughly before serving for the best texture and flavor.
- For a picture-perfect presentation, arrange berries in a beautiful pattern just before serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 130mg
