How To make Pressure Cooked Chocolate Cheesecake
butter for greasing a 7" springform pan 1/4 cup chocolate cookie crumbs
2 8 oz pkgs cream cheese (16 oz)
1/2 cup sugar
2 tablespoons all-purpose flour
4 large eggs
1/4 cup sour cream
or plain yogurt 2 3 oz bars excellent-quality dark chocolate
* see note
whole strawberries :
garnish
serves 6 to 8 This cheesecake may seem small, but it is quite rich and can easily serve 8.
*the chocolate bars are melted and cooled to room temperature. Preferably use Lindt Excellence or Surfin
This version improves in taste and texture after overnight chilling.
Author's note: Use a 7" springform pan, or an 8" one that fits comfortable into your pressure cooker with about an inch to spare between the pan and the sides of the cooker. Have the ingredients at room temperature before you begin.
Cut a piece of aluminum foil 2 feet long by 1 foot wide and double it twice len gthwise to create a strip for moving the pan to and from the cooker. Set aside .
Cover the exterior bottom and sides of a 7" springform pan with 1 large sheet o f aluminum foil so that no water can seep in. Liberally butter the pan and dis tribute the cookie crumbs, tilting and shaking the pan to coat the bottom and s ides. Set aside.
In a food processor, blend the cream cheese, sugar, and flour until smooth, abo ut 15 seconds. Add the eggs, sour cream, and melted chocolate, and process for 5 seconds. Scrape down the bowl and process for another 5 seconds. Pour
into the prepared pan. cover with buttered aluminum foil so that the foil fits tig htly around the sides, but allows some room on top for the cheesecake to expand .
Set a trivet or rack on the bottom of the cooker. Pour in 2 1/2 cups of water. Center the pan on the foil strip and gently lower it into the cooker. Loosel y fold the ends of the foil strip over the top of the dish. Lock the lid in pl ace and over high heat bring to high pressure. Adjust heat to maintain high pr essure and cook for 20 minutes. Turn off the heat and let the pressure drop na turally for 10 minutes. Remove the lid, tilting it away from you to allow any excess steam to escape.
Let the cheesecake cool for a few minutes before removing it from the cooker wi th the aid of the foil strip. Set on a cooling rack, remove the foil, and let it cook to room temperature. Refrigerate overnight. Before serving, release a nd remove the sided of the springform pan. Serve from the base of the springfo rm pan, garnished as desired.
Storage: Sore in the refrigerator for up to 3 days and in the freezer for 3 months. It does beautifully either way. Add toppings just before serving.
Author's Note: When you remove the aluminum foil cover after steaming, there m ay be a small puddle of water on the top of the cheesecake. Just sop it up gen tly with a paper towel. If the cake is not quite set in the center, it will fi rm up upon cooling.
Serving suggestion: Top with plump, ripe strawberries for an elegant presentat ion and an irresistible flavor contrast.
How To make Pressure Cooked Chocolate Cheesecake's Videos
Instant Pot DEATH By Chocolate Cheesecake ~ 1st Place Winner !!!
This video is about Instant Pot DEATH By Chocolate Cheesecake
Cheesecake pan
Instant pot 6 quart duo
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Recipe: crust, 15 Oreo cookies, 3 tablespoons melted butter
Cheesecake batter: 16 ounces cream cheese, 1/4 cup brown sugar, 1 tablespoon white sugar, two eggs, 1/4 cup sour cream, 1 cup special dark chocolate chips melted, 1 teaspoon vanilla extract, 1 tablespoon all-purpose flour, 1 tablespoon unsweetened cocoa powder, 1/2 cup hot chocolate powder, One package instant chocolate putting 5.85 ounce,
Topping: semi sweet chocolate bar 4 ounce, 1 tablespoon cream
Cook time: 1 cup water, 28 minutes in instant pot, 10 minute natural pressure release, put in fridge overnight, eat
How to make Baked Chocolate Cheesecake with Crockpot® Express XL Pressure Multicooker
A rich and delicious dessert made in the Crockpot® Express XL Pressure Multicooker.
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Chocolate Cheesecake with Oreo Crust
This Chocolate Cheesecake recipe is smooth, rich, and full of chocolate flavor with an Oreo crust to take it over the top. It's the perfect cheesecake for chocolate lovers!
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✅Ingredients
• 24 oreos
• 1/4 cup melted butter
• 2 cups sugar
• 1/2 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 4 (8 ounce) packages cream cheese
• 4 ounces unsweetened baking chocolate
• 4 large eggs
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
✅Instructions
00:00:34 - How to make an Oreo crust for cheesecake
00:01:22 - How to make filling for chocolate cheesecake
00:03:07 - Why it's best not to over-mix cheesecake batter
00:03:32 - How to bake cheesecake in a water bath
00:04:26 - How to prevent cracking while baking a cheesecake
00:05:24 - Quick recap Chocolate Cheesecake with Oreo Crust recipe
1️⃣ 00:00:13 - Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.
2️⃣ 00:00:34 - Crush the Oreos in a food processor or blender. Transfer to a mixing bowl. Stir in melted butter until the crumbs are all moistened and press into the bottom of the prepared springform pan.
3️⃣ 00:01:22 - In a large mixing bowl, stir together sugar, flour, unsweetened cocoa powder, and salt. Use a hand mixer (or stand mixer) to whip in the cream cheese until creamy and smooth.
4️⃣ 00:02:13 - Roughly chop the baking chocolate and place into a microwave safe bowl. Microwave in 15 second increments on high until melted, stirring in between.
5️⃣ 00:02:32 - Slowly add the melted chocolate to the cream cheese mixture while you mix until the chocolate is fully incorporated. Mix in eggs, sour cream, and vanilla extract. Beat on low until combined.
6️⃣ 00:03:19 - Pour mixture into the springform pan. Give the pan a few taps on the countertop to make sure any air bubbles have been removed and the filling is settled.
7️⃣ 00:03:33 - Crumple up 3 sheets of aluminum foil into flat discs and place on a baking sheet. Place the springform pan on top of these discs to elevate the cake so it doesn’t touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan.
8️⃣ 00:04:20 - Bake in the center rack of the oven for 1 hour. Do not open the door. At the end of the hour, turn off the oven, keeping the door closed. Let the cheesecake slowly cool in the oven for 5 to 6 hours to prevent cracking. Remove and refrigerate until ready to serve.
9️⃣ 00:04:48 - Remove the springform pan ring before serving. Keep cold.
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Instant Pot New York Cheesecake #17 Recipe
Short Instant Pot Pressure Cooker Recipe tutorial on How to Make Easy Instant Pot New York Cheesecake #17.
Pamper yourself or impress your guests with your choice of smooth & creamy or rich & dense pressure cooker cheesecake with a crisp crust.
You’ll Enjoy this Instant Pot Cheesecake #17 Because:
• Delicious enough for special occasions, yet easy enough for a treat to pamper yourself.
• You can choose your preferred consistency: smooth & creamy or rich & dense New York Cheesecake with a crisp crust
• Balanced flavors – not too sweet or sour
• How can you say no to a Cheesecake? ????
Time to grab your Instant Pot Electric Pressure Cooker and learn how to Instant Pot New York Cheesecake #17!
Enjoy :)
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Chocolate Cheesecake (Instant Pot)
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Pressure Cooker New York Cheesecake - Time Lapse
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