INSTANT POT BLUEBERRY SWIRL CHEESECAKE

Blueberry Swirl:

1. Add blueberries, sugar, and 3 tablespoons water to a small saucepan and heat over med-high head until the berries soften and start to bust.
2. Add the cornstarch slurry and whisk until the mixture thickens.
3. Once thickened, remove from heat and whisk in the vanilla extract.
4. Pour the berry mixture into a food processor and puree. You can stop at this step or you can run the mixture through a fine mesh sieve and remove any seeds.

Crust

1. Preheat your oven to 350 degrees/F.
2. Add graham crackers to a food processor until you get about 1 ¼ cups of crumbs. Add in the melted butter and pulse until combined.
3. Pour into the bottom of a greased 7″ springform pan and use your hand or the back of a spoon to press and form a crust bringing the crumbs up about 1 inch on the sides.
4. Bake the crust for 10 minutes or until golden. Remove and cool on a wire rack.

Filling

• 1. In the bowl of a stand mixer (or use a hand mixer) with a paddle attachment, cream the cream cheese for 3-4 minutes or until completely smooth and there are no lumps.
  2. Slowly pour in the sugar and flour. Mix until just combined.
  3. Add vanilla and heavy cream. Mix on low speed until combined. Slowly increase the speed to high for about 1 minute,
  4. Scrape the sides and bottom of the bowl and make sure there are no lumps. Give one final mix before adding the eggs.
  5. Add the eggs one at a time and mix just until the yolk disappears into the batter.
  6. Pour ⅓ of the batter into the prepared crust and gently tap the bottom of the pan on the counter to release any air bubbles. Drizzle 2-3 tablespoons of the blueberry puree over the filling and use a toothpick to swirl. Repeat with three more layers.
  7. Cover the pan completely with aluminum foil. Add one cup of water into the inner pot of your Instant Pot and add in the trivet,
  8. Place the cheesecake on top of the trivet and set your pot to high pressure for 50 minutes and allow it to naturally release for 10 minutes.
  9. Once you can open the pot, remove the aluminum foil and allow the cheesecake to cool to room temperature on a wire rack.
  10. Place the cheesecake in the refrigerator to set for at least 6 hours but overnight is recommended.

Blueberry Whipped Cream

• 1. Add the cold heavy whipping cream into the bowl of a stand mixer equipped with a whisk attachment.
  2. Add the powdered sugar and start mixing on a low speed until combined.
  3. Add the blueberry puree and mix on low speed until combined, then slowly increase speed to high until stiff peaks form. About 4 or 5 minutes.
  4. Add the whipped cream to a piping bag with a large star tip and pipe the whipped cream around the top of the cheesecake. Top with fresh blueberries if desired.
  5. Serve and enjoy!
  6. Keep stored in an airtight container in the refrigerator for up to three days.