Instant Pot Raspberry Swirl Eggless Cheesecake

Directions

1. 1
   For Crust
2. 2
   Grease the 7 inch deep spring-form pan with butter.
3. 3
   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.Cheese
4. 4
   Cake Filling
5. 5
   Place the room temperature cream cheese and sugar in a food processor and mix until smooth.
6. 6
   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.
7. 7
   Pour the mixture into the pan and smooth the top.Raspberry Swirl
8. 8
   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.
9. 9
   Place the Cheesecake Pan in Instant PotCreate a foil sling by folding a long piece of foil in lengthwise. Refer a video above for a better idea.
10. 10
    Place the cheesecake pan in the center of the sling with top and bottom covered with foil
11. 11
    Place trivet in the inner pot of Instant pot. Pur 1 and 1/2 cup of water.
12. 12
    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,
13. 13
    Let the pressure release naturally.
14. 14
    Remove the cheesecake and allow it to sit on the counter to cool down freezer for about 1 and 1/2 hours.
15. 15
    Let it set in the fridge overnight.Run a sharp Knife around the edge of the cheesecake to release it.1
16. 16
    open the spring-form pan carefully.1
17. 17
    Instant Pot Raspberry Swirl Eggless Cheesecake is ready.1
18. 18
    Garnish it with Few raspberry, Minta and some Pot raspberry Puree.1
19. 19
    Serve and Enjoy!