Instant Pot Raspberry Cheesecake Recipe Sweet Pea S Kitchen 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. 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!.
Instant Pot Chocolate Raspberry Cheesecake Recipe Sweet Pea S Pour 1 ½ c of water into the pot. place the cheesecake onto the trivet and place the lid on the pot. press manual high pressure for 34 minutes. when the beeper goes off, allow for a natural release. once the cheesecake has cooled, remove from the pot and place on the counter to cool completely. 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. Put the trivet in the instant pot, and pour one cup of water in the bottom of the pot. place the foil sling across the trivet and up the sides of the pot. carefully sit the cheesecake pan inside the instant pot, on top of the foil sling. make sure the instant pot valve is set to 'sealing', place the lid on the pot until it beeps and locks and. 6 tbsp. ½ cup. 2. 1 tsp. topping: ¼ cup raspberry jam. 2 tbsp water. cook mode prevent your screen from going dark.
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