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After last week’s Halloween shenanigans, I had some leftover raspberry sauce. Now, I hate letting stuff go to waste, even if it’s just a tiny bit of raspberry sauce. I considered pouring it over ice cream, but I had all of that white chocolate left over from my failed attempts at white chocolate panna cotta that was firm enough to hold a shape. It seemed like making white chocolate raspberry cheesecake was the inevitable conclusion.
This was actually my first time making white chocolate raspberry cheesecake in my Instant Pot, but I have made enough cheesecakes in the past that I was pretty sure that I could figure out the recipe adaptation. As it turns out, I was right! And, since I got so many requests for the recipe, here it is!
Start by preparing your cheesecake pan. Combine the Oreo crumbs with the melted butter and press onto the bottom of your greased cheesecake pan. Pop it in the freezer while you make the cheesecake batter. Melt the white chocolate with the half and half (I used the microwave, but you can also use a double boiler if you’re more comfortable with that method), then set it aside. Combine the cream cheese, eggs, sugar, and vanilla extract in a blender. Blend until smooth, then add the white chocolate mixture and blend until just combined.
Don’t overmix your cheesecake batter. You’ll introduce too many air bubbles, which can lead to cracked cheesecakes.
When your cheesecake batter is done, pour half of it into your prepared cheesecake pan. Drizzle some raspberry sauce over it, then pour in the rest of the cheesecake batter and drizzle more raspberry sauce. Use a thin spatula or dull knife to gently marble the sauce into the cheesecake. Place the cheesecake on a trivet and place over simmering water in your pressure cooker. Cook on Manual (High Pressure) for 26 minutes, then Natural Release. Take your cheesecake out and blot any moisture that collected on the surface of the cheesecake. Let it cool on the trivet completely, then cover it with foil and refrigerate for at least 4 hours before serving.
I strongly recommend letting your cheesecake sit at least overnight. Like custards, cheesecakes benefit from giving them some time to “mature” to get the best flavor. I normally make mine a day or two in advance.
There you have it! You should now have a cheesecake that is delicious and beautiful enough to impress at any dinner party or potluck. Or, just make it for yourself. I won’t judge.
The recipe for the raspberry sauce makes more sauce than you will actually need for one cheesecake. It’s great on ice cream and panna cotta. I bet it would also be good on a slice of pound cake. Or, if your cheesecake disappears too quickly and you need to make another one.
Pressure Cooker White Chocolate Raspberry Cheesecake
Ingredients
For the Cheesecake
- 1 cup Oreo crumbs
- 1 tbsp butter, melted
- 16oz cream cheese, softened
- 2 large eggs, room temperature
- 1/4 cup sugar
- 8 oz white chocolate, chopped (See note at the end of this post)
- 1/4 cup half and half
- 1/2 tsp vanilla extract
- 3-4 tbsp raspberry sauce
- Required equipment: a 7-inch cheesecake pan (the one I am using is this one)
For the raspberry sauce
- 5oz frozen raspberries
- 1/4 cup water
- 1 tbsp granulated sugar
- 1 tsp cornstarch
Directions
Make the raspberry sauce
In a small saucepan, combine your raspberries, water, corn starch, and sugar. Bring to a boil.
Continue to boil for about 5 minutes or until thickened, stirring constantly. Remove from heat and strain sauce through a mesh strainer to remove the seeds.
Make the cheesecake
Grease a 7in round cheesecake pan. Mix the Oreo crumbs and melted butter until the crumbs are moistened all the way through. Press the mixture onto the bottom of your prepared cheesecake pan, then freeze until ready to use.
Place the white chocolate and half-and-half in a small, heat-proof bowl. Melt the chocolate in the microwave by microwaving in 15 second bursts, stirring after each burst, until the chocolate is melted and smooth. Set aside to cool slightly. (NOTE: You can also melt the chocolate over a double boiler, if you prefer)
Place the cream cheese, eggs, sugar, and vanilla extract in a blender or food processor. Blend until smooth, but do not overmix. Add the white chocolate mixture and continue to blend until just combined.
Pour half of the cheesecake batter into your prepared cheesecake pan. Drizzle with 1 1/2 to 2tbsp of raspberry sauce, then pour the remaining cheesecake batter over it and drizzle the remaining raspberry sauce. Using a small spatula or dull knife, gently swirl the raspberry sauce through the cheesecake batter.
Pour 1 cup of water in the liner of your electric pressure cooker and set it to the Saute/Browning setting. When the water starts to simmer, place the cheesecake on a trivet and lower it into the pressure cooker. Turn it off, cover and seal, then cook the cheesecake on Manual (High Pressure) for 26 minutes. When the time is up, allow the pressure to release naturally for an additional 15 minutes. Remove cheesecake and blot the surface with paper towel to remove moisture buildup. Allow to cool completely, then cover and refrigerate for at least 4 hours before removing from pan and serving.
Makes about 8 servings
NOTE: Make sure that you use actual white chocolate for this recipe. Most of the commercial brand chips are no longer made out of actual white chocolate, and will affect the taste of your cheesecake. The package should say “White chocolate” on it, or it is not real chocolate.
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