Barbara Schieving is the creator of the blog PressureCookingToday.com.

Raspberry Cheesecake

Just a little bit of raspberry extract boosts the flavor of the filling of this cheesecake, but it’s not crucial.

PREP TIME: 30 minutes

FUNCTION: Pressure/Manual (High)

CLOSED POT TIME: 1 hour

TOTAL TIME: 1 hour 30 minutes + 1 hour cool + 4 hours chill

RELEASE: Natural

SERVES: 8

  • Nonstick cooking spray
  • 1 cup Oreo cookie crumbs (about 12 Oreos, filling removed)
  • 2 tablespoons butter, melted
  • 16 ounces cream cheese, softened
  • ¼ cup sugar
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon raspberry extract (optional)
  • ½ cup seedless raspberry jam
  • ¼ cup sour cream
  • 2 eggs, room temperature
  • Red food coloring (optional)
  • 2 cups water
  • 6 ounces milk chocolate, finely chopped
  • ⅓ cup heavy cream
  • Fresh raspberries

PREP

Spray a 6- or 7-inch springform pan with nonstick spray. Cut a piece of parchment paper to fit the bottom of the pan. Place in pan and spray again; set aside. Combine cookie crumbs and butter in a bowl. Press into the bottom and 1 inch up the side of the pan. Place in the freezer for 10 minutes.

In a large bowl beat the cream cheese, sugar, flour, and extract (if using) until smooth and creamy. Mix in the jam and sour cream. Add eggs, beating just until combined. Add a drop or two of red food coloring to tint to desired hue if desired. Stir gently until combined. Pour into prepared crust.

Pour the water into the Instant Pot®. Place the trivet in the bottom of the pot. Cut a piece of foil the same size as a paper towel. Place the foil under the paper towel and place the pan on top of the paper towel. Wrap the bottom of the pan in the foil with the paper towel as a barrier.

Fold an 18-inch-long piece of foil into thirds lengthwise. Place under the pan and use the two sides as a sling to place cheesecake in the pot. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 35 minutes. When cooking is complete, use a natural pressure release to depressurize.

SERVE

Remove the cheesecake from the pot using the sling. Cool on a wire rack for 1 hour and then refrigerate for at least 4 hours. Carefully remove pan sides.

When cheesecake is chilled, prepare the topping: Place half the chocolate in a bowl. Heat heavy cream in a small saucepan over medium-high heat until it comes to a boil. Remove from heat and immediately pour cream over chocolate, stirring until chocolate is completely melted. Add remaining chocolate and stir until completely melted. Cool until ganache is thickened but still thin enough to drip down the sides of the cheesecake.

Spoon ganache on top of cake, spreading to edges and letting it drip down sides. Decorate top of cake with raspberries. Refrigerate until ready to serve.