Ingredients
Equipment
Method
Directions:
- 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.
- 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.
- 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.
- Pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula to ensure an even surface.
- 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.
- 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.
- Carefully remove the cheesecake from the Instant Pot and let it cool to room temperature. Cover it with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.
- 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.
- 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!
Notes
- Ensure your cream cheese is at room temperature for a smooth batter.
- Don’t overmix the batter after adding the eggs to prevent cracks.
- Refrigerate the cheesecake for at least 4 hours for the best texture.