Raspberry Cheesecake

By: Barbara Shieving

Raspberry Cheesecake
cuisine icon Cuisine
American
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 8 servings, all-purpose flour, american, Barbara Shieving, butter, contributed, cook 25 min, cream cheese, crushed oreo cookie crumbs, dessert, easy, eggs, fresh raspberries, heavy cream, milk chocolate, prep 20 min, pressure cook, seedless raspberry jam, sour cream, sugar

prep icon Prep Time
20 min
cook icon Cook Time
25 min

serving icon Servings
8 servings
Ingredients
  • 1 cup crushed Oreo cookie crumbs
  • 2 tablespoons butter
  • 16 ounces cream cheese
  • 1/4 cup sugar
  • 1/2 cup seedless raspberry jam
  • 1/4 cup sour cream
  • 1 tablespoon all-purpose flour
  • 2 eggs
  • 3/4 cup milk chocolate
  • 1/3 cup heavy cream
  • fresh raspberries
Instructions
  • Prepare a 7 inch springform pan by coating it with a non-stick spray. Line with parchment paper if desired.
  • In a small bowl, combine the Oreo cookie crumbs and butter. Spread evenly in the bottom and 1 inch up the side of the pan. Place in the freezer for 10 minutes.
  • In a mixing bowl mix cream cheese and sugar at medium speed until smooth. Blend in jam, sour cream, and flour.
  • Mix in eggs one at a time just until blended; don't over mix. Pour batter into the springform pan on top of the crust.
  • Pour 1 cup of water into the pressure cooking pot, and place the trivet in the bottom. Carefully center the filled pan on a foil sling and lower it into the pressure cooking pot. Fold the foil sling down so that it doesn't interfere with closing the lid.
  • Lock the lid in place. Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker. use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
  • Remove cheesecake and check the cheesecake to see if the middle is set. If not, cook the cheesecake an additional 5 minutes. Use the corner of a paper towel to soak up any water on top of the cheesecake.
  • Remove the springform pan to a wire rack to cool. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.
  • When cheesecake is chilled, prepare topping.
  • Place half of the chocolate in a mixing bowl. Heat heavy cream on medium high heat until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until chocolate is completely melted.
  • Add remaining chocolate and stir until chocolate is completely melted. Cool until ganache is thickened but still thin enough to drip down the sides of the cheesecake.
  • Spoon chocolate ganache on top of the cheesecake, spreading to edges and letting the ganache drip down the sides. Decorate top with raspberries. Refrigerate until ready to serve.
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