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Homemade Instant Pot Raspberry Cheesecake photo

Instant Pot Raspberry Cheesecake

This Instant Pot Raspberry Cheesecake is a creamy delight! With a chocolatey crust and vibrant raspberry flavor, it's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup crushed Oreo cookie crumbs (from about 12 Oreos)
  • 3 tablespoons butter (melted)
For the Cheesecake Filling:
  • 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 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 6 ounces milk chocolate (finely chopped)
  • 1/3 cup heavy cream
  • Fresh raspberries for decoration

Equipment

  • Instant Pot
  • Springform pan
  • Mixing bowls
  • Hand mixer
  • Spatula
  • Measuring cups and spoons

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. Pour the cheesecake filling over the prepared crust in the springform pan. Gently smooth the top with a spatula.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.