Instant Pot Raspberry Cheesecake
Bottle Gourd Pudding with Philadelphia Cream Cheese, golden oreo cookies, Raspberry Cheesecake, vanilla extract
golden oreo cookies
packages cream cheese
all purpose flour
seedless raspberry jelly
Take a pan, grease it and line it with parchment paper.
Add cookie crumbs along with butter and press evenly at the bottom and sides of the pan.
Place in the freezer till you are preparing cheesecake filling.
Take a bowl and add cream cheese and sugar.
Mix until the mixture is smooth.
Add in yogurt, vanilla, flour and whisk well.
Add in eggs (one by one) and mix well.
Microwave the raspberry jelly for seconds.
For whipped cream topping:
Take a blender and add all whipped cream ingredients in it.
Blend until the mixture becomes smooth.
Store in refrigerator until you want to use it.
Cake in instant pot:
Take out the pan from the freezer and spread half of the cheesecake filling over crust.
Drizzle half of the jelly and white chocolate over the mixture.
Pour rest of the mixture and drizzle with remaining jelly and chocolates.
Swirl with knife and cover cheesecake with foil.
Add 1 cup of water in the instant pot.
Place the pan on the trivet and trivet in the instant pot.
Close the lid of the instant pot and set knob to sealing position.
Set the instant pot to “Manual” at high pressure for 40 minutes, release the pressure naturally for 10 minutes through steam vent.
Open the lid, unwrap the foil and place cake in the fridge.
When chilled decorate it with whipped cream topping and serve.
Recipe from Corrie Cooks -
Instant Pot Recipes