Pressure Cooker White Chocolate Raspberry Cheesecake

I strongly recommend letting your cheesecake sit at least overnight. Like custards, cheesecakes benefit from giving them some time to “mature” to get the best flavor. I normally make mine a day or two in advance.

The recipe for the raspberry sauce makes more sauce than you will actually need for one cheesecake. It’s great on ice cream and panna cotta. I bet it would also be good on a slice of pound cake. Or, if your cheesecake disappears too quickly and you need to make another one.

subheading: For the Cheesecake:

1 cup Oreo crumbs

1 tbsp butter, melted

16oz cream cheese, softened

2 large eggs, room temperature

¼ cup sugar

8 oz white chocolate, chopped (See note at the end of this post)

¼ cup half and half

½ tsp vanilla extract

3 to 4 tbsp raspberry sauce

Required equipment: a 7-inch cheesecake pan (the one I am using is this one)

subheading: For the raspberry sauce:

5oz frozen raspberries

¼ cup water

1 tbsp granulated sugar

1 tsp cornstarch

Note: Ingredients may have been altered from the original.

Directions at brokebaker.com

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