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 Double Chocolate Cheesecake | Southern Living
The Instant Pot Double Chocolate Cheesecake is about to make your day. Complete with crushed chocolate wafer crust, chocolate chip-cream cheese filling, and a perfectly decadent shaved chocolate garnish.
Get the recipe:
Ingredients:
Vegetable oil cooking spray; 22 chocolate wafer cookies; 3/4 cup + 1 tablespoon granulated sugar, divided; 1/4 teaspoon ground cinnamon; 1/4 cup unsalted butter, melted; 1 1/4 cups semi-sweet chocolate chips; 16 ounces cream cheese; 3 large eggs; 1/4 cup sour cream; 1 teaspoon pure vanilla extract; 3/4 cup heavy cream; 3 tablespoons confectioners' sugar; Shaved chocolate
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Pressure Cooker Chocolate Cheesecake (Keto)
Rich keto chocolate cheesecake made in the Instant Pot!
*Printable Recipe*
Almond Flour
Coconut Flour
Low Carb Sweetener
Stevia Sweetener
Monk Fruit Sweetener
Springform Pan
Here's the ingredient list that you'll need to make this easy pressure cooker cheesecake!
Ingredients
Crust:
1/4 cup almond flour
1/4 cup coconut flour
2 1/2 Tablespoons unsweetened cocoa powder
1 1/2 Tablespoons low carb sweetener or desired sweetener
2 Tablespoons butter melted
Filling:
16 ounces cream cheese at room temperature
1/2 teaspoon stevia concentrated powder see note
1/2 teaspoon monk fruit powder see note
1/3 cup unsweetened cocoa powder
1 large egg at room temperature
2 large egg yolks at room temperature
1/4 cup sour cream
3/4 cup heavy cream
6 ounces baking chocolate melted
1 teaspoon vanilla extract
*SEE MORE RECIPES*
Low Carb Yum is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Chocolate Cheesecake in the Ninja Foodi
Making this chocolate cheesecake in the Ninja Foodi is easy and delicious! With a hint of espresso powder to deepen the flavors. Vanilla bean whipped Cream and an espresso bean makes this a decadent dessert. You have made the NY cheesecake in your Ninja Foodi so go ahead and make this decadent chocolate cheesecake.
I used the Fat Daddio's 6 x 3 inch removable bottom pan and a 6 inch piece of parchment paper both can be purchased on Amazon using the link below.
***Amazon link for Fat Daddio's pan***
***Amazon link for OXO silicone trivet with handles***
***Amazon link for 6 inch round parchment***
***Amazon link for measuring cup***
***Amazon link for liquid measuring beaker***
***Amazon link for Vanilla bean paste***
***Amazon link for espresso powder***
***Amazon link for salt container***
***Support Pressure Crisp***
*Disclosure: If you purchase Amazon products using the links on this page, Pressure Crisp will receive a small commission. This does not increase the price of the product. Thank you for supporting Pressure Crisp!
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
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 ????????????
#RealLifeRealFoodRealSimple
You can find the written recipe on my website:
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7¼ Springform Pan:
Scoop and spread:
Meat tenderizer:
Mixing bowls:
Silicone covers:
Coconut emulsion:
Almond emulsion:
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INSTANT POT DOUBLE CHOCOLATE CHEESECAKE
#instantpotweeknightwarriors
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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