Raspberry Swirl Cheesecake {Electric Pressure Cooker Recipe}
The smoothest, creamiest cheesecake you have ever tasted, infused with a beautiful raspberry swirl topping atop a perfect graham cracker crust.
Ingredients
For Crust:
- 1 ¼ cups (5 ounces) graham cracker crumbs about 9-10 sheets crushed
- 5 tablespoons butter melted and cooled
For Raspberry Sauce:
- 3 ounces (¾ cup) fresh raspberries
- 1 tablespoon granulated sugar
For Cheesecake:
- 1 pound (2 8-ounce packages) cream cheese room temperature
- ¾ cup granulated sugar
- 1 pinch salt
- ½ teaspoon vanilla extract
- 2 eggs room temperature
Instructions
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Generously butter the inside of a 7-inch round springform pan. Mix the graham cracker crumbs and melted butter in a medium bowl (or pulse a few times in a food processor), then pour into the prepared pan. Press mixture evenly across the bottom and about halfway up the sides of the pan to make a crust.
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Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine mesh strainer into a small bowl; discard solids. Whisk in 1 tablespoons sugar, and set aside.
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Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment (or use a heavy duty hand mixer); mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add ¾ cup sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust (see note).
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Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
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Pour 1 cup water into a 6-quart electric pressure cooker. Set trivet on the bottom of cooker. Make a foil sling by folding a two to three foot piece of aluminum foil into thirds lengthwise. Set the springform pan (uncovered) on the foil sling and use it to lower the pan into the pot. Fold down the ends of the sling carefully so they don't touch the batter in the pan.
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Lock the lid in place and select pressure cook (Manual) and cook on HIGH pressure for 27 minutes with the Keep Warm setting off.
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When the time is up, turn off the pressure cooker and let the pressure release naturally all the way (about 20-25 minutes). Unlock the lid and carefully open the cooker. Use the sling to transform the hot springform pan to a wire rack. Cheesecake should be set but still slightly wobbly in the center. Cool for 15 minutes, then refrigerate for 1 hour. Cover with plastic wrap and then refrigerate at least 1 more hour or up to 2 days.
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When ready to serve, uncover and run a thin knife between the pan and the cake. Unlatch the sides of the pan to remove cake inside. Slice and serve, garnished with fresh raspberries, if desired.
Recipe Notes
1. Make sure you plan ahead. The cream cheese and eggs need to be at room temperature. Make sure to pull those blocks out of the refrigerator in plenty of time to ensure they are super soft. I've tried fast tracking the method by softening in the microwave and it's just not the same.
2. Less is better when swirling the raspberry sauce. If you get too excited about trying to make it look amazing, it actually turns everything pink (rather than the nice red and white contrast that is so stunning). So just do a quick little whoop-de-doo with your skewer and call it good. For even more contrast, sometimes I like to add a middle layer by adding half of the cheesecake filling and then swirl in half of the raspberry sauce. Then add the rest of the cheesecake filling with the raspberry sauce swirl on top.