Instant Pot Raspberry Cheesecake



Ingredients

Raspberry Sauce Ingredients:

  • 6 oz fresh or frozen raspberries
  • ¼ C sugar

Crust ingredients:

  • 2 C crushed graham cracker crumbs
  • ¼ C unsalted butter, melted

Vanilla cheesecake ingredients:

  • 2 – 8oz cream cheese, softened
  • ½ C sugar
  • 1 TBSP Cornstarch
  • 2 large eggs
  • 2 tsp pure vanilla bean extract

Instructions

Raspberry Sauce Directions:

  1. Using a food processor or blender, blend together the raspberries or sugar until pureed
  2. Pour into a strainer to remove the seeds. Then set it aside. 

Crust Directions:

  1. Line the bottom of a 6inch springform pan with parchment paper and spray the sides with pam baking spray. 
  2. Using a large bowl mix the melted butter and the crushed crackers. 
  3. Press the crust into the springform pan
  4. Place into the freezer while you make the cheesecake mixture

Vanilla cheesecake Directions:

  1. In a small bowl, whisk together the sugar and cornstarch until combine. 
  2. In a large bowl using a hand mixer, beat together the cream cheese and sugar mixture until combined and smooth. 
  3. Beat in the eggs 1 at a time until combined, do not overmix this part. 
  4. Beat in the vanilla bean extract
  5. Pour cheesecake mixture into the crust

Building and baking the cheesecake:

  1. Pour the cheesecake mixture into the crust
  2. Swirl ¼ of the raspberry sauce on top of the cheesecake. Cover with foil, tightly. 
  3. Place trivet into the pot of the instant pot. 
  4. Pour 1 ½ C of water into the pot for the cheesecake water bath. 
  5. Place the cheesecake onto the trivet and place the lid on the pot.
  6. Press manual/high pressure for 34 minutes.
  7. When the beeper goes off, allow for a natural release fully. 
  8. Once the raspberry cheesecake has cooled, remove from the pot and place on the counter to cool completely.
  9. Place into the fridge overnight to set up. This step can’t be skipped. 
  10. Top with fresh whipped cream, raspberries and mint and enjoy!




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