Instant Pot Cheesecake with Hatch Green Chile Raspberry Coulis

5 from 2 votes

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

Prep Time25

Cook Time1

Total Time1 25

Course: Dessert

Cuisine: American, Greek, Southwestern

Servings: servings

Calories: 788kcal

Butter the entire inside of a 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.

In a cooking 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 work its magic.
Working in batches and using a fine mesh strainer over a medium-sized mixing bowl, slowly pour the puree into the strainer. Stir the puree to allow the liquid to separate from the solids. Be sure to run a 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 the puree liquid. Now you have a coulis.
Transfer the Hatch Chile Raspberry Coulis to a squeeze bottle.

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 stand mixer to low and mix the sugar, salt, vanilla extract, and eggs until just combined.
Working in layers and using a large spoon begin pouring about 1-2 spoonfuls into the crust then 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.

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, 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 or hot pad and allow it to cool for about 15 minutes then refrigerate it for an hour uncovered. Cover it with plastic wrap, refrigerate for another hour, and serve when ready.

I like to serve 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.

I highly recommend using a cooking blender for the coulis. It will save a lot of time, allowing you to work on other parts of the recipe simultaneously.

When straining the coulis, be sure to scrape the bottom of the strainer. This is where a lot of the flavor resides.