Lemon Ginger Blackberry Cheesecake - Instant Pot

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Apr. 02, 2019

This creamy Cheesecake starts off with a cracker and gingersnap base embedded with ginger crystals. Then a creamy cheesy batter is lightened with sour cream and eggs and enhanced with lemon rind, lemon juice and ginger juice. It's baked in the Instant Pot, cooled overnight and then served with a dollop of sour cream, black berries, berry coulis and some more crystallized ginger.


For the crust:
Crushed graham crackers 1/2 Cup (8 tbs)
Crushed ginger snaps 1/2 Cup (8 tbs)
Diced crystallized ginger 1 Teaspoon ((finely diced))
Melted butter 1/4 Cup (4 tbs) ((cooled))
For the filling:
Softened cream cheese 450 Gram ((full fat))
Sugar 3/4 Cup (12 tbs)
Sour cream 3/4 Cup (12 tbs) ((full fat))
Vanilla bean paste 1 Teaspoon
All purpose flour 2 Tablespoon
Ginger juice 1 Teaspoon
Lemon rind 1 Tablespoon
Lemon 1/2 , juiced
Heavy whipping cream 150 Milliliter
Eggs 2 Large
Water 1 Cup (16 tbs) ((to add in the instant pot))
Toppings 1 Cup (16 tbs) ((Sweet and sour cream, blackberries, finely diced crystallised ginger))


Please watch the video for directions!

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6