Instant Pot Honey Garlic Chicken
40 min
4 servings
Easy
DESSERTS
Instant Pot Chocolate Cheesecake
A small chocolate cheesecake with a cookie crumb crust. Chill it overnight for the cleanest slices.
About 6 hr 50 min
8 servings
Easy
Yes, cheesecake in the pressure cooker
I know how it sounds. The pot that cooks stew also makes cheesecake, and it makes a good one. Steam heat is gentle and wet, so the top sets smooth instead of cracking.
It is a small cake, from a 7 inch pan. Eight modest slices. For me that is the right size. A huge cheesecake sits in the fridge all week daring me to eat it for breakfast.
Low and slow, then the long chill
Beat the cream cheese, sugar, cocoa, and sour cream on low. Add the eggs one at a time and stop mixing as soon as each one disappears. Beating in extra air makes the top rise and sink, and you want flat.
Cover the pan loosely with foil so drips stay off the top. Set it on the trivet over the water and pressure cook for 35 minutes. Then leave the pot alone until the pressure drops on its own. That slow drop is a natural release, and a cheesecake likes gentle finishes.
Chill it at least 5 hours. Overnight is better. The wait is the hardest step in the recipe, and there is no shortcut I would take. Slice it with a warm, dry knife and wipe the blade between cuts.
THE RECIPE
Instant Pot Chocolate Cheesecake
Serves 8 · Total time 6 hr 50 min · Easy
- Prep
- 20 min
- Pressure
- 35 min
- Release
- Natural
Amounts are written for a 6-quart cooker. Total time includes estimated pressurization and release.
Ingredients
Instructions
- Line the bottom of a 7-inch springform pan with parchment. Mix the crumbs and butter, press into the base, and chill while you make the filling.
- Beat cream cheese, sugar, cocoa, and sour cream on low until smooth. Mix in the eggs one at a time just until combined. Pour over the crust and loosely cover the pan with foil.
- Pour the water into the inner pot and lower the pan onto a trivet. Pressure cook for 35 minutes, then allow a natural release. The centre should reach 160°F (71°C). If it needs more time, pressure cook a few minutes longer and recheck.
- Lift the pan out, remove the foil, and cool on a rack. Refrigerate within two hours of cooking and chill at least 5 hours before slicing.
PER SERVING
Nutrition breakdown
345 calories per serving.
Protein6 g · 7% of macro calories
Carbs29 g · 32% of macro calories
Fat24 g · 61% of macro calories
- Fibre
- 2 g
- Sugars
- 22 g
- Sodium
- 250 mg
- Saturated fat
- 13 g
Approximate values based on the listed ingredients and 8 servings. Brands and substitutions can change the totals.
