Discover a delightful treat with our Instant Pot White Chocolate Raspberry Cheesecake. This easy recipe blends creamy white chocolate and tart raspberries in your Instant Pot, promising a delicious experience without the hassle. Elevate your sweet treats effortlessly!
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Why This Recipe Works
- Decadent and Delicious: A perfect blend of sweet white chocolate and tangy raspberries.
- Quick and Easy: The Instant Pot makes cheesecake-making a breeze, saving you time.
- Impressive Dessert: Its stunning appearance makes it ideal for special occasions or parties.
📋 Ingredients
Crust Ingredients
- Crushed Oreos: They form the decadent, crunchy base of your cheesecake, adding a chocolatey contrast to the creamy filling.
- Sugar: This key ingredient sweetens the cheesecake, ensuring a delightful balance with the tart raspberries and tangy cream cheese.
- Unsalted Butter, Melted: The butter helps to bind the crushed Oreos together to create a sturdy crust, while also contributing richness to the dessert.
Place in the freezer while you make the raspberry sauce and cheesecake mixture.
Raspberry Sauce Ingredients
- Fresh or Frozen Raspberries: These add a burst of tangy fruitiness that beautifully offsets the sweetness of the white chocolate.
- White Chocolate Cheesecake: The title ingredient, it's the creamy, sweet, and indulgent heart of this dessert.
- Eggs: Crucial for setting the cheesecake, they give it its classic smooth, dense texture.
- Cornstarch: It acts as a stabilizer, ensuring your cheesecake has a firm yet creamy consistency.
- Salt: A pinch enhances all the flavors in the cheesecake, making them more pronounced and balanced.
- Cream Cheese: This is the backbone of any cheesecake, providing a rich, creamy, and slightly tangy flavor that pairs perfectly with the sweet white chocolate.
- Sour Cream: Adds a touch more tang and creaminess to the cheesecake filling, enhancing its overall texture and flavor.
- Pure Vanilla Extract: Vanilla deepens the flavor profile of the cheesecake, complementing the sweetness of the white chocolate.
- White Chocolate Chips, Melted: They infuse the cheesecake with a sweet, creamy flavor that makes this dessert uniquely indulgent and irresistible.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Sweetened Condensed Milk: For a creamier texture and richer flavor in your white chocolate raspberry cheesecake, you can substitute the sugar with an equal amount of sweetened condensed milk.
- Raspberry Puree: Can be a delightful substitution for raspberry sauce in cheesecake, offering a concentrated burst of flavor.
- Nut Toppings: Toasted almonds, pecans, walnuts, or hazelnuts add crunch and nutty flavor to cheesecake. Sprinkle over the top or mix into the crust or batter for extra texture.
- Chocolate or Caramel Sauce: Drizzling chocolate or caramel sauce over cheesecake elevates its flavor. Whether you like dark, milk chocolate, or caramel, these sauces transform a plain cheesecake into a decadent treat.
🔪How To Make White Chocolate Raspberry Cheesecake?
Line an 8-inch springform pan with parchment paper and spray the sides with pam baking spray.
Using a food processor, grind up about 24 oreos until sand like crumbs. Pour crumbs into bowl. Mix in the sugar and melted butter with the Oreo crumbs. Press the crust into the springform pan and up the sides of the pan.
Place the crust in the freezer while you make the raspberry sauce and cheesecake mixture. Using a small bowl, whisk together sugar, cornstarch and salt.
Using a large mixing bowl and Hand Mixer, beat the cream cheese until smooth and fluffy. Beat in the sugar mixture until combined.
Beat in the sour cream and vanilla until combined. Beat in the eggs, one at a time, ensuring each is combined before adding the next.
Fold in the melted chocolate mixture until combined. Pour half of the cheesecake mixture into the prepared crust.
Pour half of the raspberry sauce over the cheesecake layer and use a knife to create a swirl effect.
Top with the remaining cheesecake batter. Add the remaining raspberry sauce and use a knife to create the final swirl effect.
Cover the cheesecake with foil. Place a trivet into the Instant Pot and pour 1 ½ cups of water into the pot.
Place the cheesecake onto the trivet, cover the Instant Pot, and set it to manual/high pressure for 34 minutes. When done, allow for a natural release of pressure.
After the cheesecake has cooled in the pot, remove it and let it cool completely on the counter. Place the cooled cheesecake in the fridge overnight before serving.
👩🍳 Expert Tips
- Cream Cheese: Ensure the cream cheese is at room temperature before mixing to achieve a smooth and creamy cheesecake filling.
- Fresh Fruit: Opt for fresh raspberries when available for the sauce to enhance the tanginess of this raspberry cheesecake.
💭 FAQs
For the best texture and flavor in your chocolate raspberry cheesecake, it’s recommended to use full-fat cream cheese. Low-fat cream cheese can result in a less creamy texture and may affect the overall richness of the cheesecake.
Store the cheesecake in the fridge for 2-3 days.
Freeze your raspberry cheesecake for up to 3 months in the freezer. For frozen cheesecake, thaw it overnight in the refrigerator and then allow it to sit at room temperature for 20 minutes before serving.
Serving Suggestions
These are my favorite ways to enjoy white chocolate raspberry cheesecake:
- Iced Coffee: Enjoy your White Chocolate Raspberry Cheesecake with a refreshing glass of Skinny Chocolate-Raspberry Iced Coffee for a delightful pairing.
- Vanilla Bean Whipped Cream: Light and airy, the perfect topping for your indulgent cheesecake.
🍜 Related Recipes
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Instant Pot White Chocolate Raspberry Cheesecake
Ingredients
For The Base
- 1 ¼ Cup Crushed Oreos
- 2 tablespoon Sugar
- 6 tablespoon Butter melted
- ¼ Cup Sugar
For The Filing
- ⅓ Cup Sugar
- 2 Eggs
- 1 tablespoon Cornstarch
- ½ teaspoon Kosher Salt
- 8 Ounce Cream Cheese
- ⅓ Cup Sour Cream
- 2 teaspoon Vanilla Extract
- 8 oz White Chocolate Chips melted
- 6 oz Raspberries fresh or frozen
Instructions
- Line an 8-inch springform pan with parchment paper and spray the sides with pam baking spray.
- Using a food processor, grind up about 24 oreos until sand like crumbs. Pour crumbs into bowl.
- Mix in the sugar and melted butter with the Oreo crumbs.
- Press the crust into the springform pan and up the sides of the pan.
- Place the crust in the freezer while you make the raspberry sauce and cheesecake mixture.
- Using a small bowl, whisk together sugar, cornstarch and salt.
- Using a large mixing bowl and hand mixer, beat the cream cheese until smooth and fluffy.
- Beat in the sugar mixture until combined.
- Beat in the sour cream and vanilla until combined.
- Beat in the eggs, one at a time, ensuring each is combined before adding the next.
- Fold in the melted chocolate mixture until combined.
- Pour half of the cheesecake mixture into the prepared crust.
- Pour half of the raspberry sauce over the cheesecake layer and use a knife to create a swirl effect.
- Top with the remaining cheesecake batter.
- Add the remaining raspberry sauce and use a knife to create the final swirl effect.
- Cover the cheesecake with foil. Place a trivet into the Instant Pot and pour 1 ½ cups of water into the pot.
- Place the cheesecake onto the trivet, cover the Instant Pot, and set it to manual/high pressure for 34 minutes. When done, allow for a natural release of pressure.
- After the cheesecake has cooled in the pot, remove it and let it cool completely on the counter.
- Place the cooled cheesecake in the fridge overnight before serving.
Notes
Nutrition
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