Thanks so much Christy – glad it was a hit! I love this one too.

Yes, you can add some food coloring as desired. No don’t double the recipe if cooking it in the IP, it’s written for a 6 or 7-inch pan. Did you cover the cheesecake with foil? Foil slows down the cooking. Did you have a good seal and did your pressure cooker come to pressure normally?

Barbara, no I did not use black raspberry jam but red raspberry jelly. Could I add some food colouring to it to make it more reddish looking? Also do I need to double the recipe if I’m just going to use the Instant pot springform pan which I believe is either a 6 or 7 inch pan. Thank you for getting back to me so quickly. Should the jelly be at room temperature as well? Although my first attempt at the raspberry cheesecake in the instant pot didn’t turn out as well as expected, it still tastes pretty good, although I’m still puzzled at why it took so long to bake. Any ideas on that.

Hi Christine – did you use the black raspberry jam? That really gives it that pretty color. Did you substitute a jam that is more liquidy? Yes, you can cook it in the oven instead. Here’s the timing for the oven https://www.barbarabakes.com/strawberry-cheesecake-with-an-oreo-cookie-crust/ You’ll double the ingredients for a 9-inch pan.

Thanks Lucy – glad it was a hit for your daughter’s birthday. Yes, you’ll want to thicken up the compote so it has a jam consistency next time.

I would make it again as everyone loved it. Thank you  for the great recipe!

Hi Lori – yes, just spray the bottom of the pan well or line it with parchment paper.