Instant Pot Raspberry Cheesecake

For the full experience, make this recipe with the Drop Recipes app.

recipe by Barbara Schieving http://www.pressurecookingtoday.com

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    513

Raspberry Cheesecake

Inspired by: https://recipes.instantpot.com/recipe/raspberry-cheesecake/

recipe updated Feb 4, 2020

Ingredients

  • Butter icon
    Butter
    2 tbsp (28g)
  • Cream cheese icon
    Cream cheese
    454g (about 2 cups)
  • Egg icon
    Egg
    2 (100g)
  • Oreo cookie crumbs icon
    Oreo cookie crumbs
    1 cup (240g)
  • Sugar icon
    Sugar
    about ¼ cup (51g)
  • Seedless raspberry jam icon
    Seedless raspberry jam
    about ½ cup (120g)
  • Sour cream icon
    Sour cream
    ¼ cup (60ml)
  • All purpose flour icon
    All purpose flour
    1 tbsp (8g)
  • Water icon
    Water
    1 cup (240ml)
  • Milk chocolate icon
    Milk chocolate
    about ¾ cup (180g)
  • Heavy cream icon
    Heavy cream
    ¼ cup (79ml)
  • Raspberries icon
    Raspberries
    as needed

Tools

  • kCook icon Cooling rack
  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Instant Pot
  • kCook icon Springform pan - 7"
  • kCook icon Large mixing bowl
  • kCook icon Rack
  • kCook icon Small bowl
  • kCook icon Large mixing bowl
  • kCook icon Inner pot
  • kCook icon Saucepan

Step preview

  1. Grease a clean springform pan
  2. Mix oreo cookie crumbs and butter into a clean small bowl
  3. Spread crumbs evenly in the bottom of the springform pan
  4. Freeze - 10 min
  5. Add cream cheese and sugar to a clean large mixing bowl
  6. Mix until smooth - medium speed
  7. Add seedless raspberry jam, sour cream and all purpose flour to the large mixing bowl while mixing
  8. Add egg to the large mixing bowl one by one while mixing
  9. Mix until just blended
  10. Pour batter into springform pan
  11. Place a clean rack in the inner pot
  12. Add water to the inner pot
  13. Place springform pan on the rack
  14. Close and lock the lid and turn the steam release handle to Sealing
  15. Pressure cook - Manual, High, 25 min
  16. Cancel - Keep warm
  17. Natural release - 10 min
  18. Quick release
  19. Remove cheesecake from inner pot
  20. Place onto cooling rack until cool
  21. Cover with plastic wrap
  22. Refrigerate - approx 4 hr
  23. Add milk chocolate to a clean large mixing bowl
  24. Add heavy cream to a clean saucepan
  25. Heat until just boiling and turn off heat - medium-high heat
  26. Pour cream into large mixing bowl immediately
  27. Stir until completely melted
  28. Add milk chocolate to the large mixing bowl
  29. Stir until completely melted
  30. Let cool until thickened
  31. Spoon chocolate onto cheesecake
  32. Decorate with raspberries
  33. Refrigerate until ready to serve
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.