Instant Pot Chocolate Raspberry Cheesecake Recipe Sweet Pea S Kitchen Step 1. scoop ¼ – ½ c of the preserves onto the top of the cheesecake and smooth evenly. step 2. then pipe dollops of whipped cream around the edge of the raspberry chocolate cheesecake. step 3. top with fresh raspberries on top of the whipped cream. step 4. cut, serve, and enjoy!. Add the trivet to the instant pot. 3. pour in 1 and 1 2 cups of water into the instant pot. 4. carefully lower the cheesecake on to the trivet and put the lid on the instant pot. 5. turn the instant pot on to the manual high pressure position and cook for 34 minutes. 6.
Instant Pot Raspberry Cheesecake Recipe Sweet Pea S Kit Preheat oven to 350 degrees and line a cupcake pan with cupcake liners. using a large bowl, whisk together the flour, cocoa powder, baking soda and salt together. using a standing mixer, beat together the butter and sugar until light and fluffy. beat in the egg yolk, milk, and vanilla extract. Place raspberries and sugar in a large saucepan set over high heat. bring to a boil, stirring constantly, for 4 5 minutes. reduce the heat to medium and allow to boil for 20 25 minutes, stirring frequently, until mixture reaches 220˚f on a candy or instant thermometer. add lemon juice and stir well. Beat in 1 egg at a time until combined after each egg. pour cheesecake mixture into the crust. cover with foil. fill the instant pot with 1 cup of water. place a trivet inside. place the springform pan onto the trivet. close the lid and set to sealing. bake on manual setting high pressure for 35 minutes. Place the pan in the freezer while making the cheesecake mixture. using a mixer, beat together the cream cheese, sugar and sour cream until it is smooth. beat the cocoa powder, melted chocolate, and vanilla until is well combined. beat in 1 egg at a time into the batter. pour the cheesecake mixture into the crust.
Instant Pot Raspberry Cheesecake Recipe Sweet Pea S Kit Beat in 1 egg at a time until combined after each egg. pour cheesecake mixture into the crust. cover with foil. fill the instant pot with 1 cup of water. place a trivet inside. place the springform pan onto the trivet. close the lid and set to sealing. bake on manual setting high pressure for 35 minutes. Place the pan in the freezer while making the cheesecake mixture. using a mixer, beat together the cream cheese, sugar and sour cream until it is smooth. beat the cocoa powder, melted chocolate, and vanilla until is well combined. beat in 1 egg at a time into the batter. pour the cheesecake mixture into the crust. Add the softened cream cheese into a large mixing bowl (or a bowl of a stand mixer with a paddle attachment) and whip beat 3 4 minutes on a low setting or until there are no lumps and the cream cheese is nice and smooth. step 2. scrape the sides of the bowl and add the sugar and mix for an additional 1 2 minutes. 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.
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