Try this Raspberry Cheesecake recipe, or contribute your own.
- 1/4 cup sugar
- 1 tablespoon all-purpose flour
- 1/4 cup sour cream
- 1/3 cup heavy cream
- 2 eggs (room temperature)
- 1/2 cup seedless raspberry jam
- 2 tablespoons butter (melted)
- 1 cup crushed oreo cookie crumbs (12 oreos)
- 16 ounces cream cheese (room temperature)
- 3/4 cup milk chocolate (finely chopped)
- fresh raspberries (decoration)
- Carbohydrate 10.7353109381794 g
- Cholesterol 16.5210416706529 mg
- Fat 5.37760130253988 g
- Fiber 0.180367191314829 g
- Protein 0.438660677362757 g
- Saturated Fat 3.36954567733932 g
- Serving Size 1 1 serving (90g)
- Sodium 1785.51667167189 mg
- Sugar 10.5549437468646 g
- Trans Fat 0.335515624979802 g
- Calories 92 calories
Step-by-step
- Prepare a 7 inch springform pan by coating it with a non-stick spray. 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.
- Mix in eggs one at a time just until blended; don't over mix. Pour batter into the springform pan on top of the crust.
- Pour 1 cup of water into the pressure cooking pot, and place the trivet in the bottom. Carefully center the filled pan on a foil sling and lower it into the pressure cooking pot. Fold the foil sling down so that it doesn't interfere with closing the lid.
- Lock the lid in place. Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker. use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
- Remove cheesecake and check the cheesecake to see if the middle is set. If not, cook the cheesecake an additional 5 minutes. Use the corner of a paper towel to soak up any water on top of the cheesecake.
- Remove the springform pan to a wire rack to cool. When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight.
- When cheesecake is chilled, prepare topping.
- Place half of the chocolate in a mixing bowl. Heat heavy cream on medium high heat until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until chocolate is completely melted.
- Add remaining chocolate and stir until chocolate is completely melted. Cool until ganache is thickened but still thin enough to drip down the sides of the cheesecake.
- Spoon chocolate ganache on top of the cheesecake, spreading to edges and letting the ganache drip down the sides. Decorate top with raspberries. Refrigerate until ready to serve.
Overmixing cheesecake batter incorporates excessive air pockets that expand under heat and subsequently collapse, causing the center to crack. Maintaining room temperature cream cheese and eggs at 70 degrees Fahrenheit ensures smooth emulsification without mechanical aeration. Seedless raspberry jam introduces organic acids like citric and malic acid, which lower the pH of the dairy matrix, tightening the protein structure of the cream cheese for a denser, smoother mouthfeel.
Thermal Transfer and Ganache Mechanics
Utilizing a pressure cooker transforms the cooking chamber into a saturated steam environment, transferring heat more efficiently than dry oven air and eliminating the need for a traditional water bath. Pouring boiling heavy cream over finely chopped milk chocolate melts the cocoa butter crystals evenly through thermal conduction without seizing the chocolate solids. Stirring until the emulsion cools creates a glossy ganache with a viscosity capable of coating the edges and dripping downward.
- Inspect the center of the cheesecake at the 25-minute mark for a slight jiggle, which indicates proper protein coagulation.
- Soak up condensation pooling on the surface immediately with a clean paper towel to prevent the crust from becoming soggy.
- Chill the assembled dessert for a minimum of four hours to allow milk fats to fully recrystallize and solidify the crumb structure.
