Читать книгу The Instant Pot Desserts Cookbook - Williams Sonoma Test Kitchen - Страница 16

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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, evenlymoistened 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 attachment, beat the cream cheese on medium speed until smooth. Add the sugar and beat until combined, stopping to scrape down the sides of the bowl as needed. Add the sour cream, eggs, vanilla, lemon juice and zest, and salt and continue to beat on medium speed until smooth and creamy, about 1 minute. Pour into the prepared pan and smooth the top. Cover the pan with a paper towel and then with aluminum foil, crimping the edges.

Pour the water into the Instant Pot®. Place the springform pan on the steam rack. Using the rack handles, lower the pan into the pot. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 36 minutes at high pressure.

Let the steam release naturally for 15 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid and transfer the springform pan to a cooling rack. Uncover the cheesecake and let cool for 30 minutes. Cover and refrigerate for 2 hours.

To make the topping, in a saucepan over medium-low heat, simmer the preserves and lemon zest. Add the berries and simmer until they burst, about 2 minutes. Let cool for 5 minutes, then pour over the chilled cheesecake. Re-cover and chill for at least 1 hour or up to overnight, then remove the pan sides and serve.

Serves 8

FOR THE CRUST

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

2 tablespoons sugar 3 tablespoons unsalted butter, melted

FOR THE FILLING

2 packages (8 oz each) cream cheese, at room temperature

 cup sugar

 cup sour cream

2 large eggs, at room

temperature2 teaspoonsvanilla extract 3 tablespoons fresh lemon juice

2 teaspoonsgratedlemon zest

 teaspoon kosher salt

2 cups water

FOR THETOPPING

 cup blueberrypreserves1 teaspoongrated lemon zest1 cup fresh blueberries

Lemon-Blueberry Cheesecake

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.