Raspberry Swirl Eggless Cheesecake ~ Instant Pot

Instant Pot Raspberry 

Swirl Eggless Cheesecake

Instant Pot Raspberry Swirl Eggless Cheesecake is an easy, simple, divine and best cheesecake recipe. It makes a perfect Dessert for any Occasion! 

 Keyword Best eggless cheesecake, Instant pot, Pressurecooker

 Prep Time 20 minutes

 Cook Time 40 minutes

 Resting time 8 hours

 Total Time 1 hour

 Servings 8 people

 Calories 447

Ingredients:

For Crust
8 - Graham crackers around 1 and 1/2 cup crumbs
4 tbsp - Unsalted butter Salted Butter is fine too

Cheesecake Filling
16 oz - Cream cheese
1 cup - Granulated Sugar
1 cup - Heavy whipping cream
1 cup - Sour cream
1/4 cup - Corn starch
2 tsp - Vanilla Extract

For Raspberry Swirl
1/2 cup - Raspberry
1 tbsp - Sugar

Other ingredients
1 1/2 cup water
Mint leaves and few Raspberry for garnishing

Directions:
For Crust

Grease the 7-inch deep spring-form pan with butter.
Mix the graham crackers and butter in a food processor.

Press the mixture into the bottom of the pan and put in the freezer while we make the filling.

CheeseCake Filling

Place the room temperature cream cheese and sugar in a food processor and mix until smooth.

Add all the remaining ingredients and mix the mixture until well combined, smooth and creamy. (Do not over mix). Scrap down the sides of the bowl during mixing.

Pour the mixture into the pan and smooth the top.
Raspberry Swirl

Grind the sugar and Raspberry and make a puree. Sieve it to get rid of seeds.

Drop Raspberry sauce by the teaspoon on the top. With a wooden skewer or toothpick, swirl sauce into filling.

Place the Cheesecake Pan in Instant Pot

Create a foil sling by folding a long piece of foil in lengthwise. Refer a video above for a better idea. Place the cheesecake pan in the center of the sling with top and bottom covered with foil

Place trivet in the inner pot of Instant Pot. Pour 1 and 1/2 cup of water.

Place the freezer pan into Instant pot.

Cover the Instant pot with lid. Make sure the vent is sealed.

Set the Instant Pot Manual High for 40 minutes.
Once Done, Let the pressure release naturally.
Remove the cheesecake and allow it to sit on the counter to cool down freezer for about 1 and 1/2 hours.

Let it set in the fridge overnight.

Run a sharp knife around the edge of the cheesecake to release it.

Open the springform pan carefully.

Instant Pot Raspberry Swirl Eggless Cheesecake is ready.

Garnish it with Few raspberry, Minta and some Pot Raspberry Puree.

Serve and Enjoy!