Raspberry Cheesecake
Servings Prep Time
8servings 20minutes
Cook Time
Servings Prep Time
8servings 20minutes
Cook Time
For the Crust
  • 1cup crushed Oreo cookie crumbs12 Oreos
  • 2tablespoons buttermelted
For the Filling
  • 16ounces cream cheeseroom temperature
  • 1/4cup sugar
  • 1/2cup seedless raspberry jam
  • 1/4cup sour cream
  • 1tablespoon all-purpose flour
  • 2 eggsroom temperature
For the Top
  • 3/4cup milk chocolatefinely chopped
  • 1/3cup heavy cream
  • fresh raspberriesdecoration
  1. Prepare a 7 inch springform pan by coating it with a non-stick spray. Line with parchment paper if desired.
  2. 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.
  3. In a mixing bowl mix cream cheese and sugar at medium speed until smooth. Blend in jam, sour cream, and flour.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. When cheesecake is chilled, prepare topping.
Prepare the Topping
  1. 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.
  2. 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.
  3. 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.