Colorful Pressure Cooker Raspberry Cheesecake with an Oreo cookie crust, dripping with rich chocolate ganache and crowned with berries.
Gordon recently shared his Raspberry Beret Cheesecake with the Instant Pot Facebook Group. Gordon told me he was inspired by the “ice cream flavor at Graters here in Columbus and it just happened to be around Prince’s passing (hence the name).”
He adapted his pressure cooker recipe from a black raspberry cheesecake recipe he found online. I’m a huge raspberry lover, and loved the fun bright pink color, so I messaged Gordon and got his permission to share my version of his Raspberry Beret cheesecake on Pressure Cooking Today.
You’ll need to use a sling or something to help you get the pan out of the pressure cooker. I used silicone rubber bands pictured above.
Instead of fresh fruit in the cheesecake batter, I used Smuckers seedless Simply Fruit Black Raspberry spread so I didn’t have to contend with seeds. I also opted to top the cheesecake with chocolate ganache instead of chocolate chips to the batter.
There weren’t any fresh black raspberries at the market, so I decorated my raspberry cheesecake with blackberries and raspberries. It was the perfect finishing touch for my cheesecake fit for a King or a Prince.
Pressure Cooker Raspberry Cheesecake
- 1 cup crushed Oreo cookie crumbs (12 Oreos)
- 2 tablespoons butter melted
- 16 ounces cream cheese, room temperature
- 1/4 cup sugar
- 1/2 cup seedless raspberry jam*
- 1/4 cup sour cream
- 1 tablespoon all purpose flour
- 2 eggs, room temperature
- 6 oz. milk chocolate, finely chopped
- 1/3 cup heavy cream
- fresh raspberries, decoration
Prepare a 7 inch springform pan by coating it with a non-stick spray. Line with parchment paper if desired.
In a small bowl, combine the Oreo cookie crumbs and butter. Spread evenly in the bottom and 1 inch up the side of the pan. Place in the freezer for 10 minutes.
In a mixing bowl mix cream cheese and sugar at medium speed until smooth. Blend in jam, sour cream, and flour. Mix in eggs one at a time just until blended; don’t over mix. Pour batter into the springform pan on top of the crust.
Pour 1 cup of water into the pressure cooking pot, and place the trivet in the bottom. Carefully center the filled pan on a foil sling** and lower it into the pressure cooking pot. Fold the foil sling down so that it doesn’t interfere with closing the lid.
Lock the lid in place. Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker. use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Remove cheesecake and check the cheesecake to see if the middle is set. If not, cook the cheesecake an additional 5 minutes. Use the corner of a paper towel to soak up any water on top of the cheesecake.
Remove the springform pan to a wire rack to cool. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.
When cheesecake is chilled, prepare topping:
Place half of the chocolate in a mixing bowl. Heat heavy cream on medium high heat until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until chocolate is completely melted. Add remaining chocolate and stir until chocolate is completely melted. Cool until ganache is thickened but still thin enough to drip down the sides of the cheesecake.
Spoon chocolate ganache on top of the cheesecake, spreading to edges and letting the ganache drip down the sides. Decorate top with raspberries. Refrigerate until ready to serve.
*Make a sling with a 20 inch piece of aluminum foil, folded three times length wise or use one of these gadets
*I used Simply Fruit black raspberry jam