Dark Chocolate Raspberry Cheesecake Pressure Cooker Recipe
This pressure cooker cheesecake pairs rich dark chocolate and tart raspberries in a creamy filling over a tender cocoa graham crust. A decadent dessert made easy with flawless texture every time.
Equipment
- 1 Mixing bowl medium
- 1 Springform pan 9-inch
- 1 Pressure cooker
Ingredients
Cheesecake Ingredients
- 1 cup crushed graham crackers finely crushed
- ¼ cup white sugar
- 7 tablespoons unsalted butter melted
- ½ cup cocoa powder
- 24 ounces cream cheese
- 1 cup sugar
- 1 cup sour cream
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 3 eggs
- 1 cup broth for pressure cooker base
- 1 bar dark chocolate thinly shaved for garnish
- 1 cup fresh raspberries for topping
Instructions
Instructions
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix graham crackers, sugar, cocoa powder, and melted butter in a medium bowl.
- Press the crust mixture into the pan and bake at 325°F for 10 minutes. Cool completely.
- Beat the cream cheese until smooth. Add sugar, then sour cream, vanilla, and salt. Mix until smooth.
- Add eggs one at a time, mixing gently to avoid creating air bubbles.
- Pour filling over the cooled crust and smooth the top.
- Place the cheesecake in the pressure cooker with 1 cup broth in the bottom.
- Seal the cooker and cook on high pressure for 35 minutes.
- Allow 15-minute natural pressure release before removing the cheesecake.
- Cool the cheesecake completely before adding toppings.
- Top with fresh raspberries and dark chocolate shavings before serving.
Notes
Substitute Greek yogurt for sour cream if needed. Use pre-shaved chocolate curls and frozen raspberries as convenience swaps.