Raspberry Cheesecake

Raspberry Cheesecake is a creamy cheesecake with sweet raspberry swirls on top of a graham cracker crust.

Equipment

  • Instant Pot or Pressure Cooker

Ingredients

Raspberry Sauce Ingredients

  • 6 oz raspberries
  • ¼ cup sugar

Crust Ingredients

  • 2 cups graham cracker crumbs
  • ¼ cup unsalted butter melted ¼

Cheesecake Ingredients

  • 16 oz cream cheese softened
  • ½ cup sugar
  • 1 tbsp cornstarch
  • 2 large eggs
  • 2 tsp vanilla 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
  • Set aside

Crust Ingredients

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

Cheesecake Directions

  • In a small bowl, whisk together the sugar and cornstarch until combined
  • 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
  • Beat in the vanilla bean extract
  • Pour cheesecake mixture into the crust
  • Swirl the raspberry sauce on top of the cheesecake
  • Cover with foil
  • Place trivet into the pot of the instant pot
  • Pour 1 ½ C of water into the pot
  • Place the cheesecake onto the trivet and place the lid on the pot
  • Press manual/high pressure for 34 minutes
  • When the timer goes off, allow for a natural release
  • Once the cheesecake has cooled, remove from the pot and place on the counter to cool completely
  • Place into the fridge overnight
  • Top with fresh whipped cream, raspberries and mint and enjoy!

Notes

You can use either fresh or frozen raspberries for your sauce.
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