Raspberry Cheesecake
By :Barbara Schieving
Print Recipe
Votes: 16
Rating: 3.88
Rate this recipe!
Course Dessert
Cuisine American
Difficulty Easy
Browse Category Dessert
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Cream Cheese, Eggs, Flour
Prep Time 20 minutes
Cook Time 25 minutes
Servings
8 servings
Ingredients
For the Crust
  • 1 cup crushed Oreo cookie crumbs 12 Oreos
  • 2 tablespoons butter melted
For the 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
For the Top
  • 3/4 cup milk chocolate finely chopped
  • 1/3 cup heavy cream
  • fresh raspberries decoration
Course Dessert
Cuisine American
Difficulty Easy
Browse Category Dessert
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Cream Cheese, Eggs, Flour
Prep Time 20 minutes
Cook Time 25 minutes
Servings
8 servings
Ingredients
For the Crust
  • 1 cup crushed Oreo cookie crumbs 12 Oreos
  • 2 tablespoons butter melted
For the 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
For the Top
  • 3/4 cup milk chocolate finely chopped
  • 1/3 cup heavy cream
  • fresh raspberries decoration
Votes: 16
Rating: 3.88
Rate this recipe!
Instructions
  1. Prepare a 7 inch springform pan by coating it with a non-stick spray. Line with parchment paper if desired.
  2. 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.
  3. In a mixing bowl mix cream cheese and sugar at medium speed until smooth. Blend in jam, sour cream, and flour.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. When cheesecake is chilled, prepare topping.
Prepare the Topping
  1. 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.
  2. 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.
  3. 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.
12 replies
  1. Stuwe
    Stuwe says:

    Too much crust for the size of cake. Cake was really thin. I didn’t like the taste at all. I’m not an expert cheese cake maker, but I have made a few before and this turned out the worst of all I made. Maybe its just my talent level, though.

  2. crystal881
    crystal881 says:

    Easy, fast recipe for cheesecake. It’s creamy with just a hint of raspberry. Great recipe for beginners!

  3. Laurakbe08
    Laurakbe08 says:

    Very easy to make. The crust was a bit thick but other than that it was delicious!

  4. mwo1000@yahoo.com
    mwo1000@yahoo.com says:

    Should the top be covered with foil before baking like i’ve seen for other cheesecake recipes? I didn’t see that listed as a step.

  5. Pointy_End
    Pointy_End says:

    Easy to make and tastes great. I had to cook mine an extra 10 min (5min twice) before it looked done.
    Mine came out a little soft, but I may have beaten it too thoroughly.

  6. Albertine
    Albertine says:

    Overall, I’d say this is a good recipe, and I don’t care for cheesecake. It was easy but definitely NOT quick. I made this in an 8-qt pot for my family for Christmas Eve. I had to put it in for an additional 5 minutes twice before the center looked done, though. As a result, it took a lot longer than I had expected, and this was before it needed to set in the refrigerator for 4 hours, which has to happen before the ganache can be added to the top. I used a little more than 1 cup of water to help bring the the 8-qt pot to pressure. I wish I had noticed the night before that the eggs and cream cheese should be room temperature. I ended up popping the eggs in a cup of warm water and the cream cheese in the microwave so they wouldn’t be starting cold. The ganache topping is delicious, but I only needed about half of what the recipe makes.

  7. Jguyette920
    Jguyette920 says:

    Love this and it was a hit with my family. Adjusted the timing the second time around. Cooked at cake on more for 30. I have the 8qt lux. Will for sure be making this again and again!

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