Instant Pot Chocolate Cheesecake
- 5 Tbsp unsalted butter, melted and then cooled
- 2 C. chocolate cookie or graham cracker crumbs
- 8 oz dark chocolate
- 1 lb cream cheese, room temperature*
- 1/4 C. brown sugar
- 1/4 C. granulated sugar
- 2 egg yolks, room temperature*
- 1 whole egg, room temperature*
- 1/4 C. sour cream, regular (NOT low fat), room temperature*
- 1 tsp vanilla extract
- 1/4 C. cocoa powder
- 1 C. heavy cream
- 8 oz semi sweet chocolate
Prepare your Instant Pot by adding 2 C. of water in the pressure cooker and then placing the trivet inside.
Pull out two long pieces of tin foil (2 feet long) and fold them lengthwise to make a sling that is 4 layers thick. Set that aside.
Chop up your 8 oz of chocolate and melt it in a stainless steel bowl over warm water - do not let the water touch the chocolate.
Combine the melted butter with the chocolate crumbs and make a crust for your cheesecake - pour the crumbs in the springform pan and push them down to make a nice, even layer - you'll want to push those crumbs up the side of the springform just a bit, then put the springform pan in the freezer for a little while, as you make the cheesecake filling.
In your KitchenAid, cream the room temperature cream cheese with the sugars, adding in the eggs one at a time until well blended. Once the eggs are all in, add the melted chocolate, sour cream and vanilla, and beat on high, scrape down the sides of the bowl as needed.
Blend the filling until creamy.
Pour the filling into the springform pan atop the crust, and smooth the top down evenly with a spatula.
Place the pan on the sling and carefully (carefully!) move to your Instant Pot. Lower the pan into the Instant Pot (sling being on the underside), then fold the ends down so as to avoid them touching the top of the cheesecake.
Place the lid on the Instant Pot, close the valve, and set the pot for manual (high) for 25 minutes.
Once the pot beeps, do a quick release and the cheesecake should be puffy - that is NORMAL.
Gently and carefully untuck the ends of the sling out and lift the cheesecake out, setting it on your counter to cool for the next hour.
Once cooled on the counter for an hour, transfer the cheesecake to the fridge and let it chill before serving - preferably 4-5 hours if not overnight.
Once cooled, make the ganache ~ cut the chocolate in pieces and combine with heavy cream on low heat. Stir frequently to avoid the mixture from sticking or burning to the pan. Once blended, remove from heat and let cool slighlty before adding to the top of the cheesecake. Keep refrigerated.
*It is imperative that the eggs, cream cheese and sour cream be room temperature or your filling will not be smooth and creamy. Feel free to use semi sweet or dark chocolate for the filling.
Recipe from: recipesforinstantpot.com