Raspberry Cheesecake
By :Barbara Schieving
Votes: 17
Rating: 3.88
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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: 17
Rating: 3.88
Rate this recipe!
Print 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.
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