To make the Pressure Cooker Raspberry Cheesecake you will need: – Oreo cookie crumbs – Melted butter – Cream cheese – Sugar: – Raspberry jam – Sour cream – Corn starch – Large eggs – Vanilla extract – Milk chocolate – Heavy cream – Fresh raspberries
STEP 1
First, prepare the crust by mixing Oreo crumbs and butter. After that, press the mixture into a springform pan, flat on the bottom and 1 inch up the sides. Next, refrigerate the Oreo Crust for 20 minutes, while you work on the cheesecake filling.
STEP 2
Next, in a large bowl, beat sugar and cream cheese until creamy. After that, add the sour cream, raspberry jam, and cornstarch. Once combined, add the eggs one at a time, beating after each addition, make sure not to over mix. Stir in vanilla and transfer the mixture to the prepared crust.
STEP 3
Add water to the inner pot. Cover the cheesecake with aluminum foil and place on a trivet with handles. Lower the pan into the pressure cooker. Close the lid and point the valve to sealing. Next, Pressure Cook for 25 minutes followed by a 10 minutes Natural Pressure Release.
STEP 4
Make sure to refrigerate the cheesecake for at least 4 hours before adding the ganache. To make the chocolate ganache, add the chocolate to a bowl and heat the cream until simmering. Pour on t top of the chocolate, let sit for a minute, and after that stir until smooth. Pour ganache on top of the cheesecake and garnish with berries. Refrigerate until set and after that slice and serve the cake.
01
Chocolate ganache
02
Whipped cream
03
Fresh berries
8
Servings
502
Calories
60
Minutes