Description
A delightful treat combining rich chocolate flavors with tart raspberries in a creamy cheesecake, perfect for special occasions.
Ingredients
Scale
- 2 cups Oreo cookies, crushed
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1/3 cup sugar
- 2 tbsp cocoa powder
- 2 large eggs
- 1/2 cup semi-sweet chocolate chips, melted
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup cocoa powder
- 1/4 cup powdered sugar
- 18 oz raspberry preserves
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F. Line a 6-inch springform pan with parchment paper and spray the sides.
- In a food processor, crush the Oreos until finely ground. Mix with melted butter and press into the bottom of the prepared pan. Bake for 8 minutes or chill in the freezer.
- In a large bowl, beat cream cheese, sugar, and sour cream until smooth. Add cocoa powder, melted chocolate, and vanilla. Mix until combined, then add eggs one at a time.
- Pour the cheesecake batter into the crust and cover with foil.
- Add 1 cup of water to the Instant Pot and place a trivet inside. Set the pan on the trivet, close the lid, and set to High Pressure for 35 minutes. Allow natural pressure release for 20 minutes, then cool on a rack and refrigerate overnight.
- Beat heavy cream, cocoa powder, and powdered sugar until thickened. Transfer to a piping bag.
- Spread raspberry preserves over the cheesecake and pipe whipped cream on the edges. Top with fresh raspberries before serving.
Notes
Ensure cream cheese is at room temperature for a smooth filling. Chill overnight for best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 320mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: chocolate, raspberry, cheesecake, dessert, party