Pressure Cooker Raspberry Cheesecake
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
Ingredients:
- 1 cup crushed Oreo cookie crumbs (12 Oreos)
- 2 tablespoons butter melted
Filling
- 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
Topping
- 6 oz. milk chocolate, finely chopped
- 1/3 cup heavy cream
- fresh raspberries, decoration
Directions:
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
Pin It:
I made this today but had to double the cook time. Was wondering if 25 minutes was a misprint but then read the comment about covering with foil – which I always do. Good to know!
That looks So good, Barbara! I’m really looking forward to trying it. I wonder whether you remember which size of those silicone bands fits you 7″ pan so nicely? Amazon offers them in 6″, 9″, or 12″ packs for less money than the cost of the variety pack you link, and I’d rather just order what I need to use for cheesecakes, if I can!
Thank you for all the lovely recipes!
Melora
Hi Melora – the bands need to fit tightly to be effective, so the smaller 6″ size is the best choice. So nice to hear you’re enjoying my recipes. Thanks!
Thank you so much, Barbara!!
I was wondering if there’s a reason not to cover with foil before cooking? I ended up with water all over the top, and I know in some other cheesecake recipes they call for covering with foil. It looks good, though, and I can’t wait for it to cool enough to eat!
Hi Kim – you can cover it with foil if you prefer, but you’ll need to increase the cooking time because covering it with foil slows down the cooking process. Usually I just get a drop or two of water on top, but occasionally there is more. Sometimes I wonder if it’s just how I open the lid. I’m sure you’ll love it! Enjoy!
I decided to try this recipe today. I followed the step by step directions; unfortunately, the sugar wasn’t mentioned. After I had the cheesecake in the cooker and it had cooked for 5 minutes, I looked over the list of ingredients again and saw the sugar. I released the cooker and stirred the sugar into the batter. I hope I didn’t ruin it by stopping the cooking process. At what point should the sugar be added? (I did taste the batter before the sugar was added, and it was yummy. I know it’ll be even better when it is cooled and ready to eat.)
Hi Roberta – cheesecake batter is pretty forgiving, I’m sure it will be great. I moved the sugar up next to the cream cheese in the ingredient list so it’s easier to spot. You mix it with the cream cheese before adding the sour cream, jam and eggs. Hope you love it!
when do we add the sugar?
Hi Norma – the sugar is added with the cream cheese. Thanks for the heads up.
Does the crust made of Oreo cookie crumbs include the cream filling from the cookies?
Thanks…
Hi Marie – I did include the cream filling.
Ohhhhhhhhh my stars-I just gasped when I saw that photo-then I read the title and about fell out of my chair. I love love LOVE raspberry so you know I’m going to be trying this. Still working at perfecting cheesecake in the pressure cooker-mine don’t look as pretty as yours but they sure do taste good!
Thank you Barbara and Gordon 🙂
Thanks Carol! Then this is the perfect cheesecake for you. Let me know how you like it 🙂
OMG! Going to have to make this ASAP. There goes my waste-line 🙂
Barbara, do you have a preferred chocolate brand for the ganache? I used
Cadbury’s milk chocolate for the PB cup cheesecake but found it wasn’t as
dark as the ones in your photos…
Hi Gary – I used Guittard Old Dutch Milk Chocolate Wafers that I buy in bulk from Gygi. A local restaurant supply house. It is a little bit darker than most milk chocolate, and it’s so smooth and rich and creamy and delicious that my husband snacks on it. Enjoy!
Hi Barbara….how do you store the Guittard Wafers you buy from Gygi?
Thanks
Hi Barbara — This recipe looks wonderful! If I were to make it in the Instant Pot in a 6X3 pan, how would I need to adjust the cooking time? Thank you!
Thanks! I wouldn’t increase the cook time. After the 25 minutes if it needs a little more time, then you can add it at the end.