I’m a momma’s girl – daddy’s girl too I suppose. My parents and I don’t get a lot of opportunity to just be together – we live about seven hours and three states apart from each other. Recently, my hubby traveled and I was given the gift of four whole days with my parents. No plan, no agenda, just run around and enjoy each other’s company. And we MAY have enjoyed several bottle of homemade wine during the visit, too. 🙂
The first night, my mom and I took their dog for a walk (watch for a cameo appearance of him in our Halloween post in the next few weeks!). As we walked past a neighbor’s overflowing garden and fruit trees, I noticed all the vegetables that still needed to be picked….and then I saw the raspberry bushes. Bright. Red. Ripe. Raspberries. Mom mentioned that the neighbor was approaching her surgery date and probably was done picking produce for the year. Neighbor saw us walking by and we chatted a bit – and then the magic words, ‘Feel free to take anything you want out of the garden.’ DONE!
We went back the next day and as we picked, I made a mental inventory of all the amazing recipes we could make in the Instant Pot with all this garden deliciousness, and of course share with the neighbor so she wouldn’t have to cook while recovering from surgery.
Lots of bell peppers, so beef and rice-stuffed peppers was a no brainer. Tomatoes and onions? Salsa! Eggplant – we’ll give steaming it a try! Finally, it came time to tackle the raspberry canes. Not gonna lie – I ate a bunch straight from the plant. OMG – so sweet. I’d seen some chocolate graham crackers at my parents’ house so I knew exactly what to make with these raspberries.
Now, I’d taken every single Instant Pot accessory I own to my parents house, knowing I’d have time to work on developing some recipes. Or so I thought. Evidently my springform pan got left behind. HOW DO I DO A CHEESECAKE WITHOUT A SPRINGFORM PAN???
Of course I should have known my mom would have a solution in her vast array of cookingware. We found an Aztec, 80’s style baking dish that fit in the Instant Pot, and a smaller pan for a second cake (since I knew the recipe would be too much for the baking dish).
It worked! Even better than I could have hoped and we ended up sharing the mini cake with her neighbor who shared her garden bounty. Win/win! So delicious too – one of the best Instant Pot cheesecake recipes I’ve made. 🙂 Let me know how you like it!
- 1 sleeve chocolate graham crackers, finely crushed
- 5 TB melted butter
- 16 oz cream cheese
- ¾ cup plain Greek yogurt
- 1 ½ tsp vanilla extract
- ½ cup Pyure sugar substitute
- 1 TB cornstarch
- 2 eggs
- ½ cup chocolate chips
- 1 cup fresh red raspberries
- Chocolate sauce for garnish
- Make sure cheese, yogurt and eggs are at room temperature.
- Blend cheese until creamy. Add yogurt and mix thoroughly.
- Add vanilla, mix well.
- Add Pyure and cornstarch, mixing well.
- Add eggs one at a time and fold in until just blended.
- Add raspberries and chocolate chips – fold in very gently.
- Drizzle chocolate syrup or melted chocolate on top as garnish. Run knife through chocolate lines for decorative look.
- Prepare crust by mixing crumbs with melted butter. Press into 7 inch springform pan.
- Cover pan with foil.
- Pour 12 oz water into inner liner of Instant Pot.
- Set to high pressure and cook 31 minutes (May need a bit less or more depending on your elevation.