Instant Pot Raspberry Cheesecake Recipe

April 30, 2023 Post a Comment

Are you looking for an easy yet delicious cheesecake recipe? Look no further than this Instant Pot Raspberry Cheesecake Recipe. You don’t need to be a professional baker to whip up this delectable dessert. All you need is an Instant Pot and a few key ingredients. This creamy and fruity cheesecake is perfect for any occasion.

Description

This Instant Pot Raspberry Cheesecake is a scrumptious and elegant dessert that is sure to impress. The creamy texture of the cheesecake pairs perfectly with the tart flavor of the raspberries. The combination of sweet and tart is simply irresistible. The crust is made with a combination of graham crackers and almonds for a crunchy texture. The raspberry topping is an added bonus that gives this cheesecake an extra pop of flavor.

Prep Time

This recipe only requires 15 minutes of prep time. This includes measuring and mixing the ingredients for the crust and the cheesecake filling. Topping the cheesecake with the raspberry topping takes an additional 5 minutes.

Cook Time

Once you’ve prepped the ingredients, the cheesecake only needs to be cooked in the Instant Pot for 40 minutes. Afterward, it should be allowed to cool for at least 2 hours before serving.

Ingredients

1 cup graham cracker crumbs
1/2 cup slivered almonds
3 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla extract
3 eggs
1/2 cup seedless raspberry jam

Instructions

In a small bowl, combine the graham cracker crumbs, almonds and melted butter. Press the mixture into the bottom of an 8-inch springform pan.
In a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract and beat until creamy. Add the eggs one at a time, beating after each addition.
Pour the cream cheese mixture into the prepared pan. Tap the pan lightly on the counter to remove any air bubbles.
Pour 1 cup of water into the Instant Pot. Place a metal trivet into the pot and then place the cheesecake pan onto the trivet. Close the lid and set the valve to sealing. Using the Manual/Pressure Cook setting, set the timer for 40 minutes.
When the timer goes off, use the natural release method to release the pressure. When the pressure has been released, carefully open the lid. The cheesecake should be slightly jiggly in the center. If not, cook for an additional 5 minutes.
Carefully remove the cheesecake from the Instant Pot. Let it cool at room temperature for 1 hour and then place it in the refrigerator to cool for at least 1 hour.
Once the cheesecake has cooled, spread the raspberry jam over the top. Slice and serve.

Equipment

For this recipe, you will need an 8-inch springform pan, a metal trivet, and an Instant Pot. An electric hand mixer or stand mixer is also helpful for making the cheesecake filling.

Notes

This recipe can be made in advance and stored in the refrigerator for up to 3 days. To freeze, wrap the cooled cheesecake in several layers of plastic wrap and then place it in a freezer-safe bag. It can be frozen for up to 3 months.

Nutrition: Per Serving

Calories: 437; Total Fat: 25g; Saturated Fat: 14g; Cholesterol: 124mg; Sodium: 241mg; Carbohydrates: 42g; Fiber: 1g; Sugar: 38g; Protein: 8g.

Recipe Tips

If you want to add a little extra flavor to this cheesecake, try adding a teaspoon of lemon zest to the filling. You can also substitute the raspberry jam with any other type of jam, such as strawberry or blueberry. To make this recipe gluten-free, use gluten-free graham crackers for the crust.

This Instant Pot Raspberry Cheesecake Recipe is a delicious and simple dessert that is sure to please your family and friends. The creamy texture and sweet-tart flavor of this cheesecake will have everyone coming back for seconds. Enjoy!