Raspberry White Chocolate Cheesecake
A pressure-cooker cheesecake with a graham cracker crust, white chocolate cheesecake batter swirled with raspberry puree, topped with melted white chocolate and fresh raspberries.
⏱️ Prep: 20 min🍳 Cook: 28 min
Ingredients
| — | cooking spray (for crust) | |
| 8 | whole graham crackers | |
| 3 tablespoons | 45 ml | butter, melted |
| 2 teaspoons | 10 ml | brown sugar |
| 2 | cream cheese, room temperature (8 ounce packages) | |
| 2/3 cup | 160 ml | granulated sugar |
| 1/2 cup | 120 ml | sour cream, room temperature |
| 2 | large eggs, room temperature | |
| 1/2 cup | 120 ml | white chocolate chips, melted |
| 2 tablespoons | 30 ml | cornstarch |
| 2 teaspoons | 10 ml | vanilla extract |
| 1/2 cup | 120 ml | raspberry purée |
| — | melted white chocolate chips (topping) | |
| — | fresh raspberries (topping) |
Instructions
- Line bottom of a 6-inch springform pan with a circle of parchment paper. Spray parchment paper generously with cooking spray.
- Blend graham crackers in a food processor until crackers resemble coarse sand; pour into a bowl. Stir graham cracker crumbs, melted butter, and brown sugar together in a bowl until butter is well-incorporated. Press crust mixture into prepared springform pan and place pan in freezer.
- Beat cream cheese, granulated sugar, and sour cream together in bowl using a hand mixer on medium-low speed until fluffy; add eggs, 1 at a time, mixing after each addition. Add melted white chocolate chips, cornstarch, and vanilla extract, mixing just until cream cheese mixture is smooth.
- Swirl raspberry puree into batter with a spatula or spoon until desired color pattern and consistency are reached.
- Pour cheesecake batter over crust into prepared springform pan.
- Pour 1 cup water into inner steel pot of pressure cooker and place trivet in water. Prepare a foil sling for lowering and lifting cheesecake.
- Carefully center springform pan on prepared foil sling. Using sling, lower pan into inner pot and place on trivet.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 26 minutes on High Pressure. Let pressure release naturally for 10 minutes, then set steam vent handle to Venting to quick-release remaining pressure.
- Transfer springform pan to a wire rack and dab top with a paper towel to remove any moisture; cool to room temperature for about 1 hour. Transfer pan to refrigerator to completely cool, 4 hours to overnight.
- Pour melted white chocolate over chilled cake as desired and top with raspberries.
Mealthy Tip: A foil sling is a quick and easy contraption that will allow you to lower the cake pan down into the pressure cooker. Start by tearing off a 18-inch x 18-inch piece of aluminum foil. Fold it in half. Fold it in half again. Fold it in half one more time! There, now it's super sturdy to hold the weight of your cheesecake.