We love chocolate and coffee at our house. This is another great recipe from my recipe box and cheesecake baking days from Millard’s at The Summit restaurant. Although my original recipe called for rum I wanted to bring this delicious cheesecake into a healthy version for Trim Healthy Mama followers.
Instead of dissolving the instant coffee into rum I used sour cream and it works beautifully. Well worth the few minutes that it takes for the two to meld together.
I’ve always had a love of baking but cheesecakes were one of my specialties. Working as part of the wait staff at a local restaurant, Millard’s at the Summit, our chef and leader Rick Denny was always open for specials and menu ideas from his staff. Rick allowed me to create and bake specialty cheesecakes for the restaurant. This work experience is how my love of creating unique desserts emerged.
Here’s the oven version of my Instant Pot Raspberry Cheesecake with a Chocolate Crust. The oven baked version will develop a slightly browned top and have a slightly different texture then one from the Instant Pot but trust me it’s still delicious. I made this in the oven long before I started using my Instant Pot.