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Raspberry White Chocolate Cheesecake (Instant Pot Recipe)

Raspberry White Chocolate Cheesecake

This creamy, dense cheesecake features bright raspberry notes and silky white chocolate, perfectly made in an Instant Pot for consistent, moist results.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Cheesecake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups crushed graham crackers
  • 3 tablespoons salted butter (melted)
Filling
  • 16 oz cream cheese (softened, 2 packages) Start with room-temperature for a smooth batter.
  • 0.25 cups granulated white sugar
  • 0.5 cups sour cream
  • 1 teaspoon vanilla extract
  • 0.75 cups white chocolate (melted and cooled) Keep it glossy and smooth.
  • 2 large eggs (at room temperature) Add them slowly to avoid lumps.
  • 2 tablespoons raspberry preserves (or jam) Use for flavor pockets rather than puree.
  • 2 teaspoons water

Method
 

Preparation
  1. Line the bottom of a 7-inch springform pan with parchment paper.
  2. Combine the crushed graham crackers and melted butter until well combined, and press firmly into the springform pan to form a crust.
  3. Place the crust in the freezer while you prepare the filling.
Filling
  1. In a large bowl, blend the softened cream cheese, sugar, sour cream, and vanilla extract until smooth.
  2. Fold in the melted white chocolate slowly until fully incorporated.
  3. Add eggs, one at a time, mixing gently to avoid creating air bubbles.
  4. Gently fold in the raspberry preserves.
Cooking
  1. Pour the filling over the chilled crust in the springform pan.
  2. Place the pan in the Instant Pot, locking the lid and setting it to cook for 60 minutes at high pressure.
  3. Allow a natural release of pressure, then cool the cheesecake inside the pot with the lid off.
Serving
  1. Refrigerate the cheesecake for a few hours before slicing.
  2. Serve slices chilled with a garnish of raspberry preserves, fresh raspberries, and white chocolate shavings.

Notes

Store covered in the refrigerator for up to 4 days. For longer storage, freeze individual slices wrapped tightly. For the best texture, serve just below room temperature.