• Nikita Patel

Raspberry Cheesecake a la InstantPot

My older sister passed me this recipe that she made in the oven. Figured I'd reformat it for the instantpot since that is my appliance of choice. It's quick, easy and no mess.

Tools I Used:

  • Kitchenaid mixer or hand blender

  • ~6 inch cakepan that fits in your instantpot - I used this one!

  • Instant pot - 6 quart at least


  • 1 cup of fresh raspberries (or frozen!)

  • 10 graham crackers or 1 cup crushed graham cracker

  • 10 ounces of regular cream cheese (not whipped!)

  • 2 eggs

  • 3/4 cup plain ol' sugar

  • 1 teaspoons vanilla extract

  • 3 tablespoons sour cream

  • 1 teaspoon of lemon zest (zest of one lemon)

Raspberry Puree Part - Take out all the cold stuff & let it get to room temperature on the counter. While that happens, cook the raspberries in a small pot on medium/high heat until the juices start to come out. If raspberries are a bit too tart, adding a teaspoon of sugar is ok! This takes about two minutes. Pour the juice through a fine sieve to get rid of seeds (I used a tea strainer). Return the juice to the heat until slightly thicc-ened. Let it cool.

Graham Cracker Crush Part - Crush up 10 graham crackers (food processor ok, or place in a ziplock bag & roll over with a rolling pin until crushed). Mix crushed graham crackers with 2-3 tbs of melted butter (if unsalted, add a pinch here). Pat down the mixture into a greased springform pan, using bottom of a cup flatten nicely & let it go up the sides a little. Place this in the freezer.

Cheesecake Filling Part - Mix together until smooth:

  • 10 ounces of cream cheese

  • 2 eggs

  • 3/4 cup of sugar

  • 1 teaspoon vanilla

  • 3 tablespoons of sour cream

  • 1 teaspoons of lemon zest

Pour this on top of graham cracker crust. Then drizzle on the raspberry puree, using a tooth pick or other sharp pointy object to create swirly pattern.

Bake Part - Add 1 cup of water into your instant pot & place the trivet inside. Lower the cake pan gently on top. (I made a sling out of aluminum so it’s easier to take out) Cook on High Pressure for 25 min, let steam for 10 mins. Remove & let it cool on counter for a few & then refrigerate for at least 6 - 24 hours. Honestly, the longer you wait, the better. 24 hours is perfection.


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