Blueberry Cheesecake with Berry Compote

Ingredients

Crust: 

• 1 cup Graham Cracker Crumbs
• 1/2 cup unsalted butter, melted
• 1 tablespoon sugar 

Cheesecake Batter: 

• 16 ounces cream cheese, room temperature
• 1/2 cup sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream, room temperature
• 3 tablespoons flour
• 1 cup blueberries 

Blueberry Compote: 

• 2 cup blueberries
• 1/4 cup sugar
• 1 tsp lemon zest
• 2 tablespoons lemon juice
• 1 1/2 tablespoon cornstarch + water 

Directions

1. In a medium mixing bowl, combine the three crust ingredients. Pour and press down into a 6-inch springform pan forming the crust. 
2. In a mixing bowl, beat the cream cheese and 1/2 cup sugar together until well combined. Add the eggs and vanilla extract, then beat until combined. Be sure to avoid over mixing the cheesecake batter. 
3. Add the heavy cream and flour and mix just until combined. Fold in the blueberries & pour the cheesecake batter evenly into the springform pan over the prepared crust. 
4. Set the roasting/steaming rack into your pressure-cooker. Add 1 1/2 cups of water to the bottom. Carefully lower the cheesecake down into the pressure cooker and set on the stainless-steel insert. Close the lid and make sure the valve is set to "sealing". Set to high pressure and cook for (30mins) 
5. This will heat up and cook the cheesecake for 30 minutes, once finished allow the pressure to release naturally. Open the lid after (10mins) and lift the cheesecake out. Run a knife around the edge of the cheesecake to release it from the sides of the pan. Refrigerate the cheesecake for 3-4 hours, or overnight until fully chilled. 
6. Combine and heat the ingredients up for the compote over med-high heat until thick. Let it cool and top over your cheesecake. Slice & Enjoy! 

Serves: 6-8