Chocolate Cheesecake
By :Instant Pot Recipe Collection Cookbook
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Votes: 3
Rating: 3
Rate this recipe!
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Chocolate, Cream Cheese, Eggs
Prep Time 20 minutes
Cook Time 47 minutes
Servings
8 servings
Ingredients
  • 22 chocolate crème filled sandwich cookies
  • 1/4 cup butter (1/2 stick), melted
  • 1/4 cup raspberry jam
  • 3 tbsp whipping cream
  • 1 tsp instant coffee granules or espresso powder (optional)
  • 1/4 cup semisweet chocolate chips or 3 ounces chopped bittersweet chocolate
  • 12 ounces cream cheese 1 1/2 packages, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 tsp Vanilla
  • WHIPPED CREAM (optional)
  • fresh raspberries (optional)
Course Dessert
Cuisine Modern
Difficulty Easy
Browse Category Dessert
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Chocolate, Cream Cheese, Eggs
Prep Time 20 minutes
Cook Time 47 minutes
Servings
8 servings
Ingredients
  • 22 chocolate crème filled sandwich cookies
  • 1/4 cup butter (1/2 stick), melted
  • 1/4 cup raspberry jam
  • 3 tbsp whipping cream
  • 1 tsp instant coffee granules or espresso powder (optional)
  • 1/4 cup semisweet chocolate chips or 3 ounces chopped bittersweet chocolate
  • 12 ounces cream cheese 1 1/2 packages, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 tsp Vanilla
  • WHIPPED CREAM (optional)
  • fresh raspberries (optional)
Votes: 3
Rating: 3
Rate this recipe!
Instructions
  1. Wrap outside of 7 inch springform pan with heavy-duty foil. Place cookies in food processor; process until finely ground. With motor running, drizzle in butter; process until well blended. Press mixture firmly onto bottom of prepared pan. Spread jam over crust. Refrigerate while preparing filling.
  2. Heat cream and coffee granules, if desired, in small saucepan until bubbles form around edge of pan. Remove from heat; add chocolate and let stand 2 minutes. Stir until well blended and smooth. Cool slightly.
  3. Beat cream cheese in large bowl with electric mixer at medium-high speed until smooth. Add sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and melted chocolate mixture; beat at low speed just until blended. Spread in prepared crust. (Pan should not be filled higher than 1/2 inch from top.) Cover pan tightly foil.
  4. Pour 1 cup of water into Instant Pot®. Place pan on rack; lower rack into pot. Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 45 minutes.
  5. When cooking is complete, press Cancel and use quick release. Remove pan from pot. Remove foil; cool 1 hour. Run thin knife around edge of cheesecake to loosen (do not remove side of pan). Refrigerate 2 to 3 hours or overnight.
  6. Remove side of pan. Garnish with whipped cream and raspberries.
3 replies
  1. John Popovich
    John Popovich says:

    Your recipes show a cross section of all cultures. It is literally a “ Melting Pot” of the world. Great way to bring the world together. Thanks.

  2. I080704
    I080704 says:

    Awful receipe. Crust way too many cookies, Jam way too much for small 7” spingform pan. Filling was okay, but way over killed the pan, as the crust was too much and the Jam was supersweet…. not to my taste at all

  3. Halamberson
    Halamberson says:

    I used less cookies and it turned out pretty good. Next time I’m going to add more chocolate. Also the espresso is a must!!

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