Name: Instant Pot Raspberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup crushed Oreo cookie crumbs ((from about 12 Oreos)); 3 tablespoons melted butter; 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

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Desserts are often the best part of a meal, and nothing quite hits the spot like a decadent cheesecake. If you’ve ever felt intimidated by the thought of making cheesecake from scratch, let me tell you: the Instant Pot Raspberry Cheesecake is here to change the game. This recipe takes the classic cheesecake and infuses it with a delightful raspberry flavor, all while being incredibly easy to make in your Instant Pot. The result? A smooth, creamy, and irresistibly delicious dessert that you can whip up in no time!

Why This Recipe Is Reliable

This Instant Pot Raspberry Cheesecake is not only delicious, but it’s also foolproof. Using the Instant Pot ensures even cooking, which means you can say goodbye to cracks and dry texture. The steam that surrounds the cheesecake creates the perfect environment for it to set beautifully. Plus, with straightforward ingredients and clear instructions, even novice bakers can achieve stunning results. You’ll impress your family and friends with this luscious treat that tastes as if it came straight from a gourmet bakery!

Your Shopping Guide

To get started on your Instant Pot Raspberry Cheesecake, here’s a comprehensive list of ingredients you’ll need:

1 cup crushed Oreo cookie crumbs (from about 12 Oreos)
3 tablespoons melted butter
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 ounces milk chocolate (finely chopped)
1/3 cup heavy cream
Fresh raspberries for decoration

Before You Start: Equipment

Before diving into the cooking process, ensure you have the following equipment ready:

Instant Pot – essential for creating that perfectly cooked cheesecake.
Springform pan – allows for easy removal of the cheesecake once it’s set.
Mixing bowls – for combining your ingredients.
Electric mixer – makes blending the cream cheese smooth and easy.
Spatula – for scraping down the sides of your bowl and ensuring everything is well combined.
Aluminum foil – to cover your springform pan while cooking.

Directions: Instant Pot Raspberry Cheesecake

Step 1: Prepare the Crust

In a small bowl, combine the crushed Oreo cookie crumbs and melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of a 7-inch springform pan to form the crust. Set aside.

Step 2: Make the Cheesecake Batter

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and continue mixing until well combined. Add the sour cream, cornstarch, and vanilla extract, mixing until smooth.

Step 3: Add Eggs and Raspberry Jam

Add the eggs one at a time, mixing just until incorporated after each addition. Finally, gently fold in the raspberry jam, being careful not to overmix. You want to have swirls of jam for that beautiful raspberry flavor throughout the cheesecake.

Step 4: Pour the Batter

Pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula to ensure an even surface.

Step 5: Prepare the Instant Pot

Add 1 cup of water to the bottom of the Instant Pot. Place the trivet inside the pot. Carefully lower the springform pan onto the trivet.

Step 6: Cook the Cheesecake

Close the lid of the Instant Pot and seal the vent. Set it to cook on high pressure for 30 minutes. Once the cooking time is up, allow for a natural release of pressure for about 10 minutes before manually releasing any remaining pressure.

Step 7: Chill the Cheesecake

Carefully remove the cheesecake from the Instant Pot and let it cool to room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.

Step 8: Prepare the Ganache

In a small saucepan over low heat, combine the chopped milk chocolate and heavy cream. Stir continuously until the chocolate is completely melted and the mixture is smooth. Allow the ganache to cool slightly before drizzling over the chilled cheesecake.

Step 9: Serve

Remove the cheesecake from the springform pan and place it on a serving platter. Drizzle the chocolate ganache over the top and decorate with fresh raspberries. Slice into pieces and enjoy your delicious Instant Pot Raspberry Cheesecake!

No-Store Runs Needed

You might already have some of the key ingredients in your pantry. Here’s a quick checklist of items that are often staples:

Oreo cookies
Butter
Sugar
Cream cheese
Sour cream
Eggs
Vanilla extract

This means you can make this delightful dessert without needing to run to the grocery store!

Steer Clear of These

To ensure your cheesecake turns out perfectly, avoid these common pitfalls:

Using cold cream cheese – Make sure your cream cheese is at room temperature for a smooth batter.
Overmixing – Be careful not to overmix the batter once the eggs are added, as this can cause the cheesecake to crack during cooking.
Skipping the refrigeration step – Allowing the cheesecake to chill is crucial for achieving the right texture.
Not covering the pan – Make sure to cover the springform pan with foil to prevent excess moisture from entering.

Prep Ahead & Store

If you want to plan ahead, the Instant Pot Raspberry Cheesecake can be made a day in advance. It keeps well in the refrigerator for up to 5 days. Just make sure to cover it tightly with plastic wrap to prevent it from absorbing any odors from the fridge.

Your Top Questions

Can I use a different type of cookie for the crust?

Absolutely! While Oreos add a rich chocolate flavor, you can use graham crackers or any other cookie of your choice for the crust. Just crush them to a fine crumb and follow the same process.

What if I don’t have an Instant Pot?

If you don’t have an Instant Pot, you can still make this cheesecake using a traditional water bath method in your oven. Bake it at 325°F for about an hour or until the edges are set but the center still jiggles slightly.

Can I freeze the cheesecake?

Yes, you can freeze the cheesecake for up to 3 months. Just make sure to wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator before serving.

How can I make the cheesecake more tangy?

If you prefer a tangier flavor, you can increase the amount of sour cream in the recipe or add a tablespoon of lemon juice to the batter for a zesty twist.

Ready, Set, Cook

There you have it! A delightful recipe for Instant Pot Raspberry Cheesecake that is sure to impress anyone you serve it to. With its creamy texture and a burst of raspberry flavor, this cheesecake is perfect for any occasion, whether it’s a family gathering, a dinner party, or simply a treat for yourself. So gather your ingredients, fire up that Instant Pot, and enjoy every delicious bite of this indulgent dessert!