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Instant Pot Cheesecake with Hatch Chile Raspberry Coulis plated with the a slice and fresh raspberries and the whole cake blurred in the background.

Instant Pot Cheesecake with Hatch Green Chile Raspberry Coulis

There’s something about cheesecake that makes me super happy. So when I had the idea to make this Instant Pot Cheesecake with Hatch Green Chile Raspberry Coulis, I didn’t hesitate! The silky texture, sweet with a kick of spice, and cookie like graham cracker crust will leave you feeling mind blown.

Before I get started on all the whats, hows, whens, wheres, and whys…I want to give a huge shoutout and gigantic thank you to the folks over at Instant Brands for sending me their incredible 8qt Instant Pot Duo + Air Fryer as well as the Instant Ace Nova Blender. These two pieces of equipment made this recipe a real breeze. I’ll be writing full reviews of both products and let me tell you, I’m amazed at how incredible they both are.

Last but by no means least, I also want to thank The Hatch Chile Store for providing me with their amazing Hatch Chile Products to cook with this year. Their harvests are always so full of flavor and when they say hot they mean HOT!

Alright, with that said let’s dig into this recipe, shall we?

Fresh Raspberries with a jar of Hatch Chile Roast from the Hatch Chile Store on a wooden table.

Instant Pot Cheesecake

What is a Raspberry Coulis?

Coulis is a thin fruit or vegetable strained puree that’s used as a sauce. Standard puree isn’t strained so the difference is in its refinement. By straining all of the solids out you’re left with the liquid that packs a big punch of flavor.

Coulis is often made as the base for soups. However, I really enjoy making fruit coulis to pour over pancakes, waffles, or ice cream. In fact, this Hatch Green Chile Raspberry Coulis would be perfect for all of the above.

Recipe for Raspberry Coulis

Essentially, this recipe for raspberry coulis is pureed raspberries and hatch green chiles. Then strained to create a thin sweet and spicy sauce. Of course theres a little more to it than that. I’m going to get into that soon. Which comes with a funny story involving my new Ace Nova Blender.

This recipe for Hatch Green Chile Raspberry Coulis sounds fancy but only has four ingredients. Sugar, Orange Juice, Fresh Raspberries, and Hot Hatch Chile Roast.

It’s as simple as that!

So if you’re looking for a Raspberry Topping or Sauce recipe you’re in the right place.

How to make Cheesecake in an Instant Pot

Instant Pot Hatch Green Chile Raspberry Cheesecake plated with fresh raspberries and swirl with three dots of hatch chile raspberry coulis on a white plate.

Again, this is super easy. All you need is of course an Instant Pot with the trivet and a springform pan. Spray the inside of the spring form pan, pour some water into the bottom of the Instant Pot Bowl, put the trivet in, then your cheesecake, pressure cook with natural release. DONE!

Now of course there’s a little more to it than that when it comes to the ingredients and actually putting the whole thing together.

Let’s jump right into making this Instant Pot Cheesecake with Hatch Chile Raspberry Coulis.

Recipe for Instant Pot Cheesecake with Hatch Chile Raspberry Coulis

Instant Pot Cheesecake with Hatch Chile Raspberry Coulis plated on a white plate with fresh raspberries and the instant pot blurred in the background.

Graham Cracker Crust

First, begin by buttering an 8″ springform pan. Be sure to do so generously all over the bottom and sides.

Next, add the melted butter, sugar, and graham crackers to a blender and pulse until everything is well combined.

Now spoon this mixture into the buttered springform pan and using your hands spread it all evenly across the bottom and about halfway up the sides.

Set the crust aside while you work on the Coulis and Cheesecake mixture.

Hatch Chile Raspberry Coulis

For this recipe I used the Instant Ace Nova Blender which is amazing. I didn’t realize how amazing it was until I accidentally wasted time on making this Hatch Chile Raspberry Coulis for my Instant Pot Cheesecake.

Allow me to explain. If you don’t have the Ace Nova yet, this next part is for you. But I highly recommend treating yourself to one, it’s a real game changer in the kitchen.

The way I would normally make this coulis in my pre-Ace Nova life would be to add the sugar and orange juice to a sauce pot on the stove over medium low heat. Stirring the sugar into the juice until it’s dissolved. I would then Add the fresh raspberries and Hatch Chile Roast, bring to a slow boil, and continue stirring for about 10-15 minutes allowing the solids to break down until it becomes sauce like.

THEN…I would place it all in a blender to create a puree and strain it through a fine mesh strainer to create the coulis.

HERE’S THE KICKER GUYS….

I did all of those steps leading up to the blender. I placed my hatch chile raspberry sauce into the Instant Ace Nova Blender, locked the lid in place, and pushed the puree button.

Much to my surprise, the blender pulsed for a couple seconds and then began boiling my already boiled sauce!

This reminded me of a childhood memory of seeing David Copperfield make the Statue of Liberty disappear.

I was so excited and mind blown that I didn’t even care about the 20 minutes I had just wasted doing something that the BLENDER was doing for me!

So, you can of course follow either methods of heating and blending the coulis, but with the time you’ll save from the Ace Nova doing the leg work for you, the possibilities are endless of what you could do with that time. Then add in the fact that you aren’t dirtying a spoon or pot.

Anyway, once you have the puree blended all up it’s time to make the coulis. Using a fine mesh strainer over a medium sized glass mixing bowl, begin slowly pouring the puree into the strainer. Allow the liquid to separate from the solids. Scrape the bottom of the strainer using a silicone spatula into the liquids and discard the solids.

Repeat this step until you have it all separated and a beautiful bowl of Hatch Green Chile Raspberry Coulis.

Now, pour the coulis into a plastic squeeze bottle and pop it in the fridge until your cheesecake mixture is ready.

Fresh Raspberries and Hatch Green Chiles on a wooden table with the Instant Accu Nova Blender in the background.

Cheesecake Filling Recipe

I feel like a lot of home cooks, including myself have always wondered how to make a cheesecake filling. To the extent of almost being too intimidated to even try.

I’m here to tell you that making the filling for cheesecake is very simple!

First, start by placing room temperature cream cheese into a stand mixer equipped with the flat beater accessory. Turn the stand mixer on medium speed and beat the cream cheese until it becomes soft and fluffy like a cloud of deliciousness.

Next, turn the mixer to low and add the sugar, salt, and then the eggs. Allow the mixture to fully combine and then turn it off.

That’s it. You’re done! See, I told you it was easy!

Assembling and Cooking the Instant Pot Cheesecake

Working in layers and using a large spoon, begin to pour the cheesecake filling into the crust making an even layer. Now grab the coulis and squeeze a few swirls on top of the filling. Repeat this step until all of the cheesecake filling is in the crust.

Squeeze a few more generous swirls or whatever pattern you like on the very top. Now, using a skewer or long toothpick lightly swirl the coulis around creating beautiful patterns in your cheese cake. Don’t over mix it though otherwise you’ll just end up with a a pink cheesecake.

Now let’s cook!

Start by pouring one cup of water into the bowl of your Instant Pot. Next set the trivet into the bottom of the pot followed by the spring form pan full of amazing Hatch Green Chile Raspberry Cheesecake.

Now, lock the lid into place on the Instant Pot and set it to pressure cook, manual, high, with the keep warm option turned off.

Cook the Instant Pot Cheesecake for 27 minutes and then turn it off allowing for natural release. This will take about 25 minutes.

Once the Instant Pot has fully released all of the pressure, remove the springform pan and place it on a cooling rack for about 15 minutes. Once its cooled a bit place it in the fridge for an hour, then cover it with plastic wrap, refrigerate for another hour, and serve within 2 days.

There you have it, an absolutely beautiful, sweet with a kick of heat treat that’s sure to impress you and your guests.

I like to serve the cheesecake garnished with fresh raspberries and artistically plated with extra Hatch Green Chile Raspberry Coulis. If this is for an adult dinner party or even an at home date night, consider small glasses of Framboise as accompaniment.

Instant Pot Cheesecake with Hatch Green Chile Raspberry Coulis

5 from 1 vote
Recipe by Chicken Fried Kitchen Course: DessertCuisine: Greek, American, SouthwesternDifficulty: Medium
Servings

8

servings
Prep time

25

minutes
Cooking time

1

hour 
Calories

811

kcal
Total time

1

hour 

25

minutes

A beautiful, sweet and spicy Instant Pot Cheesecake with Hatch Green Chile Raspberry Coulis that’s sure to impress you and your guests!

Ingredients

  • Graham Cracker Crust
  • 16 Sheets 16 Graham Crackers

  • 1/2 Cup 1/2 Sugar

  • 1 Cup 1 Salted Butter-Melted

  • Hatch Chile Raspberry Coulis
  • 1 Cup 1 Sugar

  • 1/3 Cup 1/3 Orange Juice

  • 16 Ounces 16 Fresh Raspberries

  • 1 Cup 1 Hatch Chile Roast

  • Cheesecake
  • 16 oz 16 Cream Cheese – Room Temperature

  • 3/4 Cup 3/4 Sugar

  • 1/2 tsp 1/2 Kosher salt

  • 1/2 tsp 1/2 Vanilla Extract

  • 2 2 Eggs – Room Temperature

Directions

  • Graham Cracker Crust
  • Butter the entire inside of an 8″ springform pan.
  • In a blender, pour in melted butter, sugar, and graham crackers and pulse a few times until fully combined.
  • Spoon the graham cracker mixture into the springform pan. Using your hands form the crust across the bottom and about half way up the sides.
  • Hatch Chile Raspberry Coulis
  • In an Instant Ace Nova Blender, pour in the sugar, orange juice, fresh raspberries, and Hatch Chile Roast. Lock the lid in place and press puree. Allow the Blender to works its magic.
  • Working in batches and using a fine mesh strainer over a medium sized glass mixing bowl, slowly pour the the puree into the strainer. Stir the puree to allow the liquid to separate from the solids. Be sure to run a silicone spatula underneath the strainer to keep the liquid from the bottom of the strainer. Discard the solids and repeat this step until you have strained all of the liquid from the puree. Now you have a coulis.
  • Transfer the Hatch Chile Raspberry Coulis to a plastic squeeze bottle.
  • Cheesecake
  • In an electric stand mixer using the flat beater accessory, place the cream cheese into the bowl and mix on medium speed for about 3-4 minutes until the cream cheese becomes fluffy.
  • Turn the mixer to low and add the sugar, salt, vanilla extract, and eggs mixing until just combined.
  • Working in layers and using a large spoon begin pouring about 1-2 spoonfuls into the crust the squeeze a few swirls of coulis. Repeat the process until all of the cream cheese mixture has been placed in the crust.
  • Lastly, give the top of the cheese cake a few generous swirls of coulis. Then using a skewer or long toothpick swirl the coulis into the cheesecake mixture. Don’t over do it though otherwise you’ll lose the overall look and end up with just a pink cheesecake.
  • Cook the Instant Pot Cheesecake
  • Pour one cup of water into the bottom of your Instant Pot Bowl.
  • Set the trivet inside of the bowl making sure the handles are up for easy and safe removal of the springform pan when it’s complete.
  • Place the springform pan in the trivet on the inside of the Instant Pot.
  • Lock the lid onto the Instant Pot and set it to pressure cook, manual, high, and turn off the keep warm setting.
  • Cook for 27 minutes and then turn the pressure cooker off and allow a natural release for about 25 minutes.
  • Once all of the pressure has released, remove the springform pan using hot pads. This can be a little tricky because it’s a tight fit. But a little patience and you’ll get it out of there!
  • Place the springform pan on a cooling rack and allow it to cool for about 15 minutes then refrigerate it for an hour uncovered. Cover it with plastic wrap and then refrigerate for another hour and serve when ready.

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In Conclusion

Making Cheesecake in the Instant Pot is a breeze and when you consider the ease of use of the Instant Ace Nova Blender for the Hatch Chile Coulis, this is a must make. The Hatch Chile Roast compliments the sweetness of the raspberries in a way that’s almost unexplainably amazing.

Let me know in the comments if you made this gorgeous Instant Pot Cheesecake with Hatch Chile Raspberry Coulis and how you liked it or if there was anything you changed.

If you LOVE cooking with Hatch Chile as much as I do I think you’ll this post All About Hatch Chile including many other recipes!

I look forward to hearing your feedback and as usual,

Happy Cooking!

-Jeremy

Questions or Comments? I LOVE THEM!