Instant Pot Raspberry Cheesecake
If you’re looking for a dessert that combines the rich creaminess of cheesecake with the tart sweetness of raspberries, look no further than this Instant Pot Raspberry Cheesecake. This delightful treat is perfect for special occasions or just a sweet ending to your weeknight dinner. The Instant Pot not only speeds up the cooking process but also ensures an incredibly smooth and creamy texture that is hard to achieve with traditional baking methods. Let’s dive into this delicious recipe that will leave your friends and family craving more.
Why This Instant Pot Raspberry Cheesecake Stands Out
This Instant Pot Raspberry Cheesecake is a standout for several reasons. First, the use of crushed Oreo cookie crumbs for the crust adds a delightful chocolatey twist that pairs beautifully with the raspberry filling. Second, the pressure cooking method ensures that the cheesecake cooks evenly, preventing cracks that often occur in oven-baked cheesecakes. Lastly, the vibrant raspberry jam swirled throughout the cheesecake not only adds a pop of color but also enhances the flavor, making every bite a delicious experience.
Your Shopping Guide
Before you begin, let’s make sure you have everything you need to create this mouthwatering dessert. Here’s a detailed list of ingredients:
- 1 cup crushed Oreo cookie crumbs (from about 12 Oreos)
- 3 tablespoons butter (melted)
- 16 ounces cream cheese (room temperature)
- 1/4 cup sugar
- 3/4 cup seedless raspberry jam
- 1/4 cup sour cream
- 1 tablespoon cornstarch
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
- 6 oz milk chocolate (finely chopped)
- 1/3 cup heavy cream
- Fresh raspberries (for decoration)
Equipment & Tools
To make this cheesecake, you will need some specific tools to ensure everything goes smoothly:
- Instant Pot – Your main appliance for cooking the cheesecake.
- Springform pan – Essential for easy removal of the cheesecake.
- Mixing bowls – For mixing the crust and filling.
- Hand mixer or stand mixer – To whip the cream cheese mixture until smooth.
- Spatula – For folding ingredients and smoothing the topping.
- Measuring cups and spoons – For precise ingredient measurements.
Instant Pot Raspberry Cheesecake, Made Easy
Now, let’s get started with the step-by-step process to create your Instant Pot Raspberry Cheesecake.
Step 1: Prepare the Crust
In a mixing bowl, combine the crushed Oreo cookie crumbs and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of a greased 7-inch springform pan to form an even crust. Set aside.
Step 2: Make the Cheesecake Filling
In another mixing bowl, beat the cream cheese with a hand mixer until smooth and creamy. Gradually add the sugar, continuing to mix until well combined.
Step 3: Add the Remaining Ingredients
Add the raspberry jam, sour cream, cornstarch, eggs, and vanilla extract to the cream cheese mixture. Mix on low speed just until combined. Be careful not to overmix as this can incorporate too much air into the cheesecake.
Step 4: Pour the Filling into the Crust
Pour the cheesecake filling over the prepared crust in the springform pan. Gently smooth the top with a spatula.
Step 5: Prepare the Instant Pot
Add 1 cup of water to the bottom of the Instant Pot. Place the trivet inside the pot. Cover the springform pan with aluminum foil to prevent moisture from seeping in during cooking, then carefully place it on the trivet.
Step 6: Cook the Cheesecake
Seal the Instant Pot and set it to cook on high pressure for 30 minutes. Once the cooking time is up, allow the pressure to release naturally for about 10-15 minutes before doing a quick release for any remaining steam.
Step 7: Chill the Cheesecake
Once cooked, carefully remove the springform pan from the Instant Pot and let it cool at room temperature for about 30 minutes. Then, refrigerate for at least 4 hours or overnight for the best texture.
Step 8: Make the Chocolate Ganache
To make the ganache, heat the heavy cream in a small saucepan until just boiling. Remove from heat and add the finely chopped milk chocolate. Let it sit for a minute, then stir until smooth. Allow the ganache to cool slightly before drizzling over the chilled cheesecake.
Step 9: Decorate and Serve
Once the cheesecake is set and the ganache has cooled, remove the sides of the springform pan. Decorate the top with fresh raspberries and drizzle with chocolate ganache before slicing and serving.
Ingredient Flex Options
This recipe is versatile, and you can make a few substitutions based on your preferences or what you have on hand:
- Swap the Oreo crust for a graham cracker crust for a classic flavor.
- Use a different fruit jam like blueberry or strawberry for a unique twist.
- Replace milk chocolate with dark chocolate for a richer ganache.
- Consider using Greek yogurt instead of sour cream for a tangy flavor.
Insider Tips
Here are some insider tips to ensure your cheesecake turns out perfectly:
- Make sure your cream cheese is at room temperature for a smooth filling.
- Do not overmix the batter to prevent cracks in your cheesecake.
- Allow the cheesecake to cool gradually to avoid thermal shock, which can cause cracking.
- For an elegant touch, serve your cheesecake with a dollop of whipped cream and more fresh raspberries.
How to Store & Reheat
Storing your Instant Pot Raspberry Cheesecake is simple:
- Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
- If you want to freeze the cheesecake, wrap it tightly in plastic wrap and aluminum foil, and it can last for up to 2 months.
- To reheat, thaw in the refrigerator overnight and serve cold or at room temperature.
Instant Pot Raspberry Cheesecake Q&A
Can I use fresh raspberries instead of jam?
Yes, you can use fresh raspberries, but the flavor and texture will be different. You may need to cook the raspberries down to create a thicker sauce to swirl into the cheesecake.
What is the best way to prevent cracks in my cheesecake?
To prevent cracks, ensure you do not overmix the batter and allow your cheesecake to cool gradually after cooking. Additionally, using room temperature ingredients is key.
Can I double this recipe for more servings?
Yes, you can double the recipe, but you will need to use a larger springform pan and adjust the cooking time. Always check for doneness using a toothpick.
How do I know when my cheesecake is done cooking?
The cheesecake should be set around the edges but still slightly jiggly in the center. It will continue to firm up as it cools in the refrigerator.
Our Most-Loved Recipes
If you enjoyed this Instant Pot Raspberry Cheesecake, you might also love these recipes:
Ready, Set, Cook
Now that you have all the tools, ingredients, and insider tips, it’s time to put on your apron and whip up this delicious Instant Pot Raspberry Cheesecake. Whether you’re treating yourself, impressing guests, or celebrating a special occasion, this cheesecake is sure to be a hit. Enjoy the creamy texture, the sweet-tart raspberry flavor, and the delightful chocolate crust. Happy cooking!
Instant Pot Raspberry Cheesecake
Ingredients
Equipment
Method
- In a mixing bowl, combine the crushed Oreo cookie crumbs and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of a greased 7-inch springform pan to form an even crust. Set aside.
- In another mixing bowl, beat the cream cheese with a hand mixer until smooth and creamy. Gradually add the sugar, continuing to mix until well combined.
- Add the raspberry jam, sour cream, cornstarch, eggs, and vanilla extract to the cream cheese mixture. Mix on low speed just until combined. Be careful not to overmix as this can incorporate too much air into the cheesecake.
- Pour the cheesecake filling over the prepared crust in the springform pan. Gently smooth the top with a spatula.
- Add 1 cup of water to the bottom of the Instant Pot. Place the trivet inside the pot. Cover the springform pan with aluminum foil to prevent moisture from seeping in during cooking, then carefully place it on the trivet.
- Seal the Instant Pot and set it to cook on high pressure for 30 minutes. Once the cooking time is up, allow the pressure to release naturally for about 10-15 minutes before doing a quick release for any remaining steam.
- Once cooked, carefully remove the springform pan from the Instant Pot and let it cool at room temperature for about 30 minutes. Then, refrigerate for at least 4 hours or overnight for the best texture.
- To make the ganache, heat the heavy cream in a small saucepan until just boiling. Remove from heat and add the finely chopped milk chocolate. Let it sit for a minute, then stir until smooth. Allow the ganache to cool slightly before drizzling over the chilled cheesecake.
- Once the cheesecake is set and the ganache has cooled, remove the sides of the springform pan. Decorate the top with fresh raspberries and drizzle with chocolate ganache before slicing and serving.
Notes
- Make sure your cream cheese is at room temperature for a smooth filling.
- Do not overmix the batter to prevent cracks in your cheesecake.
- Allow the cheesecake to cool gradually to avoid thermal shock, which can cause cracking.
