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 Cheesecake In A Pressue Cooker!
The secret to the softest, smoothest cheesecake? A pressure cooker! I used the incredible Instant Pot but feel free to use any pressure cooker. This is my favourite recipe, straight from my brand new cookbook, 'Chocolate'. Order the book here: bit.ly/Chocalot
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Triple Chocolate Cheesecake in the Ninja Foodi or Instant Pot
Decadent and delicious, this cheesecake is a chocolate lovers dream! Every component of this cheesecake is simple to make and I walk you through it step-by-step. PLUS I make some cute little truffles with the leftover ganache. ???????????? CLICK FOR RECIPE & DETAILS ????????????
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INSTANT POT DOUBLE CHOCOLATE CHEESECAKE
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Double Chocolate Cheesecake in the Instant Pot. Oh my gosh, good thing I had people to help eat this. It is so delightful, creamy, and still has a cheesecake flavor inside all that chocolate.
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Chocolate Cheesecake Recipe
Learn how to make chocolate cheesecake. Rich, delicate and super delicious chocolate cheesecake.
Printable Version::
More Cake Recipes:
No-Bake Nutella Cheesecake:
Peanut Butter Cheesecake:
Medovik - Russian Honey Cake:
Strawberry Mousse Mirror Glaze Cake:
No-Bake Strawberry Cheesecake:
Tiramisu Cake:
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Recipe:
Ingredients:
For the crust:
240g (8.5oz) chocolate biscuits/graham crackers
7 tablespoons (100g) butter, melted
For the filling:
325g (11.5oz) dark chocolate 60%
3 cups (675g) cream cheese
1 cup (220g) sour cream
2 tablespoons (15g) cocoa powder
1 teaspoon vanilla extract
1¼ cups (250g) sugar
4 eggs
1/4 teaspoon salt
For the ganache:
150g (5.3oz) dark chocolate 60% (or milk chocolate)
2/3 cup (160ml) heavy cream
1 tablespoon (15g) butter
Directions:
1. Preheat oven to 320F (160C).
2. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Bake for 10 minutes. Let cool while making the filling.
3. Filling: chop the chocolate and place in a heat proof bowl. set over pot with simmering water and melt completely (you can do this step in the microwave: 20 seconds pulses until melted). Set aside.
4. In a large bowl beat cream cheese, sugar, salt and vanilla extract, beat until smooth. And sour cream and beat again until smooth. Add cocoa powder and beat again, scrape the sides of the bowl if needed.
5. Add the eggs, one at the time, beating to combine after each one. add the melted chocolate, mix until combined and smooth.
6. Wrap the bottom of the pan with aluminum foil. Pour the filling over the crust. place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan
7. Bake for 55-60 minutes, or until center is almost set. Turn off the oven, slightly open the oven door, and allow the cake to cool in the oven for 1 hour. Remove from oven, run a thin knife around the edge of the pan, let cool to room temperature and refrigerate overnight.
8. For the ganache: chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Let cool slightly.
9. Pour over the cheesecake, let set and serve.
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Chocolate Cheesecake (Instant Pot) - For chocolate lovers !!
Welcome Back!!
Chocolate Cheesecake. What more can I say!?? This is another cheesecake recipe for the Instant Pot. I am a big fan of making cheesecake in the instant pot, because it comes out with the perfect consistency and I don't have to use the oven!! Of course, you have to get the Fat Daddy pan on Amazon for this recipe so it fits in your Instant Pot. Here is the affiliate link for this pan on Amazon:
This pan is 3 inches deep and I really like the size of the cheesecake. You could easily serve at least 8 people with this size cheesecake.
About this recipe : It calls for graham cracker crust OR Oreos. I had graham crackers on hand so that's what I used! But I have had this recipe with Oreos and it is so good - especially if you want it to be an ALL chocolate cheesecake. You could also incorporate Oreos in the garnish to complete the cheesecake. This recipe uses melted chocolate chips and espresso powder. I use Ghirardelli semi-sweet and Bustelo espresso powder (which I keep on hand mainly for baking chocolate recipes). You could play with different types of chocolate chips - for example, use milk chocolate instead of semi-sweet if you want a less dark chocolate flavor. I wondered what it tastes like with some peanut butter (Reese's) chips mixed in too - YUM. I also have a recipe for Nutella Cheesecake that I will post one day!! Here's the recipe:
For the Crust:
1 pack graham crackers or 16 oreos
4 T Melted Butter
3 T Sugar
Prep the pan by wrapping the removable disc with aluminum or parchment paper. Mash up crackers or cookies and combine with butter. Mix until it looks like coarse sand. Pour into pan - make sure to PAM the sides of the pan. Compress to form crust. I use the bottom of a cup to help compress the crumbs evenly and then I finish it with my hands. Put pan in freezer for at least an hour.
For the cheesecake batter:
In stand mixer or mixing bowl, mix the following - all these ingredients need to be room temperature or you will have problems!!!!!!:
BATTER INGREDIENTS
2 8 ounce cream cheese
1 T Vanilla
2 T Flour
2/3 C powdered sugar
2 pinch salt
2 eggs
On the stove or microwave, heat on medium and stir until melted consistently, allow to cool 15 minutes before mixing with batter:
1/4 C Milk
2 C Semi-Sweet Chocolate Chips
1 t Espresso Powder
Add melted chocolate to the batter and mix until creamy and batter is uniform in consistency. Make sure to thoroughly scrape bowl with spatula. Mix until all the chocolate swirls are gone.
Fill cheesecake pan with batter. Put pan on trivet. Smooth over the top and then wrap tightly with aluminum foil. Add 1 Cup water to the bottom of Instant Pot or 2 Cups if you have the bigger Instant Pot. Put the cheesecake on top of the trivet on the kitchen counter, and then lower pan and trivet into the Instant Pot. The water should not be touching the bottom of the pan which is why we use the trivet.
Pressure cook in Instant Pot for 25 minutes and let natural release for 15 minutes. Remove trivet and pan, check the cheesecake, cover it again with foil and then put in fridge for at least 8 hours or overnight. This is the hardest part, waiting for it to set overnight!! But I have made it in the morning and served it for dinner before!!!
The next day, remove the foil, and get an upside down juice glass or mug - I put it on the counter and then put the cheesecake pan on top, then pull the pan down and it should slide off. If you forget to spray the sides of the pan like I did, then you may want to run a knife around the edges of the pan. Either way, it should slide off. Remove disc or leave it on the disc and then put on a serving platter. You can garnish this with chocolate curls, strawberries or raspberries, whipped cream and oreos. You could also make a ganache and pour it over the cheesecake. Go crazy with the garnish!!! This cheesecake (and cheesecake in general) freezes very well so if you want to cut up and then freeze some portions for later, it always freezes well!! ENJOY!
Timecodes
0:00 - Introduction
0:03 - Ingredient List
0:22 - Making the Crust
1:13 - Making the Cheesecake Batter
2:40 - Cooking Cheesecake in Instant Pot
3:52 - Garnish and Serve
#cookbakelearn,#chocolatecheesecake,#chocolatelovers