Everyone cheesecake lovers!
Raspberry Cheesecake with an Oreo cookie crust, dripping with rich chocolate ganache and crowned with berries. A great treat to your family and friends.
This is one of the most colorful and prettiest pressure cooker cheesecake recipes for the winter holidays!
INGREDIENTS
1 cup crushed Oreo cookie crumbs (12 Oreos)
2 tablespoons butter melted
16 ounces cream cheese, room temperature
1/4 cup sugar
2 eggs, room temperature
6 oz. milk chocolate, finely chopped
1/3 cup heavy cream
1/2 cup seedless raspberry jam*
1/4 cup sour cream
1 tablespoon all purpose flour
fresh raspberries, decoration
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 it beeps, turn off the pressure cooker. use natural pressure release for 10 minutes, then rapid pressure release to release remaining pressure. When the valve comes down carefully remove the cover. Take out the cheesecake and check the cheesecake to see if the middle is set. If not, cook the cheesecake for another 5 minutes. Use the corner of the tissue to blot all the water on 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 the chocolate ganache over the cheesecake, spread it over the edges and let the ganache drip down the edges. Garnish on top with a raspberry. Refrigerate until ready to serve.
