Instant Pot Raspberry Cheesecake



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!