Raspberry Cheesecake


  • 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
  • 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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