A rich, delicious, chocolate cheesecake that cooks up rapidly in your Instant Pot – so good you will never want to eat regular cheesecake again!
This chocolate cheesecake isn’t your characteristic cheesecake that bakes up in your oven. Instead, we used our Instant Pot to cook this beauty up and boy is it delicious! Instead of going with a chocolate crust we opted for a graham cracker crust. Before, we combined with rich chocolate cheesecake and topped with a thin layer of chocolate ganache. Yummy!
In detail, this cheesecake is so delicious that you might not want to ever revert to the traditional cheesecake. From this point forward, every cheesecake you make will be chocolate cheesecake?
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Table des matières
Instant Pot Chocolate Cheesecake
• 1 C. heavy cream
• 8 oz semi-sweet chocolate
1-First, prepare your Instant Pot by adding 2 C. of water in the pressure cooker and then placing the trivet inside. Pull out an 18-20″ part of aluminum foil and fold it in thirds to make a sling. Set aside.
2-After Combine the melted butter with the chocolate crumbs and make a crust for Your cheesecake, you’ll want to push those crumbs up the side of the spring form just a bit, then put the spring form pan in the freezer for a little while, as you make the cheesecake filling.
3-Now in your Kitchen, cream the chamber temperature cream cheese with the sugars, adding in the eggs one at a time until well blended. Add the all-purpose flour, sour cream, vanilla, and cocoa powder and blend until creamy. Do not over mix! Pour the filling into the spring form pan atop the crust, and smooth the top down evenly with a spatula.
4-After, place, the pan on the sling and carefully move to your Instant Pot. Lower the pan into the Instant Pot, then fold the ends down to avoid them touching the top of the cheesecake.
5-Place the lid on the Instant Pot, close the valve, and set the pot for manual for thirty minutes.
6-When the pot beeps, do a quick release and the cheesecake should be puffy – that is STANDARD.
7-Gently and carefully unstuck the ends of the sling out and lift the cheesecake out, setting it on your counter to until it has cooled.
8-Once cooled on the counter for an hour, transfer the cheesecake to the fridge and let it chill before serving – preferably five hours if not overnight.
9-Once cooled, make the ganache ~ cut the chocolate in pieces and combine with heavy cream on low heat. Stir regularly to avoid the mixture from sticking or burning to the pan. Once blended, remove from heat and let cool slightly before adding to the top of the cheesecake. Keep refrigerated.