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Lemon Ginger Blackberry Cheesecake

3.62 from 31 votes

Ingredients
  

  • 1/2 cup each Graham cracker & Ginger snap crumbs
  • 1 tsp crystallized diced Ginger
  • 1/4 cup melted Butter
  • 450 gms softened cream Cheese
  • 3/4 cup Sugar
  • 3/4 cup Sour Cream
  • 1 tsp Vanilla paste
  • 2 tbsps all purpose Flour
  • 1 tbsp Ginger juice
  • 1 tbsp Lemon rind
  • Juice of 1/2 a Lemon
  • 150 ml heavy whipping Cream
  • 2 extra large Eggs at room temp
  • To decorate
  • Sweetened Sour cream
  • Blackberries
  • Blackberry coulis
  • Diced crystallized Ginger

Instructions
 

  • Mix the Graham crackers and Ginger snaps together and fold in the melted butter
  • Also add some of the crystallized ginger
  • Mix the softened cheese together with the sugar, sour cream, vanilla paste, flour, ginger juice, lemon rind, lemon juice and whipping cream
  • Add the eggs in one at a time
  • Scrape it into the cheesecake pan and cover(see video)
  • Add one cup of water to the instant pot and insert the cake in
  • Set the instant pot on pressure cook
  • Set to sealing mode and set the timer for 30 mins
  • Allow the pressure to naturally release
  • Chill the cheesecake for 4 hrs to overnight
  • To cut dip your knife in hot water, dry and cut and wipe the knife in between for clean cuts