Pressure Cooker Raspberry Cheesecake
Raspberry Cheesecake with an Oreo cookie crust, dripping with rich chocolate ganache and crowned with berries. This is one of the most colorful and prettiest pressure cooker cheesecake recipes for the summer holidays!
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.
How to make Raspberry Cheesecake in an Instant Pot
To make this cheesecake, 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 raspberry 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 blueberries at the market, so I decorated my raspberry cheesecake with blackberries and raspberries. It was the perfect finishing touch!
This pressure cooker raspberry cheesecake recipe is perfectly fit for a King or a Prince.
Pressure Cooker Raspberry Cheesecake
Ingredients
- 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
Instructions
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.
Notes
*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
Tools to Make the Pressure Cooker Raspberry Cheesecake Recipe:
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I have made this recipe and it is the best cheese cake I have ever had. Not too sweet – just right, texture light, not heavy or rich tasting at all. It turned out perfectly.
Because we did not have the 7 in. Spring form pan, so we made the recipe 1 1/2 the amount to use in the 9” pan. * I think we could have actually doubled it for that size of pan. So now, the pan will not fit the pot. We cooked in in thr regular oven w/the convection mode @ 360 degrees but I think we could have made that higher. I also put a pan of water in the oven as well. It cooked for approx 40-45 min, checking a few times for doneness.
Because all we had was milk chocolate chips, and we had made 1 1/2 the recipe, we did the same for the ganache which turned out to be more than we needed. Also, I would reduce the amount of cream to (-1 or 2 Tbsp less) to get a slightly thicker consistency if using the choc chips so it could drip just right on the sides.
We really liked it.
I bought each of my daughters an instant pot and after cooking together and seeing how easy, fast and fun it was to use, I now want one for myself (6 quarts).
Thanks so much Pauline! So nice to hear you love the cheesecake. You definitely need one for yourself.
Has anyone tried this recipe in an 8-inch springform pan?
Hi Jennifer – if you have an 8 quart pressure cooker, you can use an 8-inch springform pan. Just use 1 1/2 times the ingredients amounts. Your cook time will be longer, but just cook it until the internal temperature is 150 degrees F.
What timing adjusments would be needed for a 6” springform instead of 7”? The cheesecake will be thicker…
Hi Jeremy – I would add another 5 minutes to the cook time. Enjoy!
Baebara, Thanks so much for your tips. I’m going to try again this weekend!
Barbara, this looks amazing and I’m going to try it as soon as I get the ingredients at the store. But first, I’d like to ask you a question. This will be my 3rd try at cheesecake. The first tasted delicious, but the top wasn’t smooth. It turned out bumpy and got worse as it cooled. I had covered the pan with foil. Fortunately, I had a large container of blueberries and I made a thick blueberry glaze and spread it on top to cover the bumps. It got rave reviews from my guests. Next, I made your recipe for mini chocolate chip cheesecake in individual ramekins. I did not cover them and still got lumpy tops, but they tasted great. In both cases, I used high pressure for the recommended time in my Crock Pot Express. Do you have any suggestions that might help me get that nice smooth top I see in recipe photos. Do you think I need to make adjustments due to my not using an IP? BTW, I have made some of the best dinners from your cookbook and I love your website!
Hi Susan – so nice to hear you’re loving my site and my cookbook! My guess is you’re either not getting the batter smooth, over beating your batter, or you need to reduce your cook time. Here’s my pressure cooker cheesecake tips https://www.pressurecookingtoday.com/making-perfect-pressure-cooker-cheesecake/