Prep Time: 15 minutes
Cook Time: 40 minutes
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup fresh blueberries
In a bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press the crumb mixture into the bottom of a greased 7-inch springform pan, ensuring an even layer.
In a separate bowl, beat the cream cheese and sugar until smooth. Add the eggs, lemon juice, and lemon zest, and continue to beat until well combined.
Gently fold in the blueberries into the cream cheese mixture. Pour the cream cheese mixture over the graham cracker crust in the springform pan. Pour 1 cup of water into the instant pot and place the trivet inside.
Carefully lower the springform pan onto the trivet. Close the lid and set the instant pot to manual mode for 40 minutes on high pressure.
Once done, allow the pressure to naturally release for 10 minutes, and then carefully do a quick release.
Remove the springform pan from the instant pot and let the cheesecake cool to room temperature, then refrigerate for at least 4 hours before serving.