Instant Pot Raspberry Cheesecake is a homemade pressure cooker cheesecake that is studded with sweet raspberries in every bite. This is an easy way to make cheesecake for a hands-off approach.
Ingredients
Raspberry Sauce Ingredients:
6ozfresh or frozen raspberries
¼Csugar
Crust ingredients:
2Ccrushed graham cracker crumbs
¼Cunsalted butter, melted
Vanilla cheesecake ingredients:
2 - 8ozcream cheese, softened
½Csugar
1TBSPCornstarch
2large eggs
2tsppure vanilla bean extract
Instructions
Raspberry Sauce Directions:
Using a food processor or blender, blend together the raspberries or sugar until pureed
Pour into a strainer to remove the seeds. Then set it aside.
Crust Directions:
Line the bottom of a 6inch springform pan with parchment paper and spray the sides with pam baking spray.
Using a large bowl mix the melted butter and the crushed crackers.
Press the crust into the springform pan
Place into the freezer while you make the cheesecake mixture
Vanilla cheesecake Directions:
In a small bowl, whisk together the sugar and cornstarch until combine.
In a large bowl using a hand mixer, beat together the cream cheese and sugar mixture until combined and smooth.
Beat in the eggs 1 at a time until combined, do not overmix this part.
Beat in the vanilla bean extract
Pour cheesecake mixture into the crust
Building and baking the cheesecake:
Pour the cheesecake mixture into the crust
Swirl ¼ of the raspberry sauce on top of the cheesecake. Cover with foil, tightly.
Place trivet into the pot of the instant pot.
Pour 1 ½ C of water into the pot for the cheesecake water bath.
Place the cheesecake onto the trivet and place the lid on the pot.
Press manual/high pressure for 34 minutes.
When the beeper goes off, allow for a natural release fully.
Once the raspberry cheesecake has cooled, remove from the pot and place on the counter to cool completely.
Place into the fridge overnight to set up. This step can’t be skipped.
Top with fresh whipped cream, raspberries and mint and enjoy!