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Instant Pot Triple Chocolate Cheesecake

Instant Pot Triple Chocolate Cheesecake is a modern British recipe for a classic baked chocolate cheesecake that's adapted to be cooked in an instant pot. The full recipe is presented here and I hope you enjoy this classic British version of: Instant Pot Triple Chocolate Cheesecake.

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Additional Time:

(+cooling)

Serves:

8

Rating:

Tags : Milk RecipesCheese RecipesCake RecipesBritish Recipes

We (my wife and I) bought one of these instant pots, which is a combination of a pressure cooker and a slow cooker. I’ve used the frying settings, the boiling settings and the pressure cooker settings for a variety of dishes ranging from pasta through tough meat cuts, beans and soups through to steamed puddings. However, nothing much more complicated than that. But this recipe for a cheesecake intrigued me and I had to give it a go. My instant pot came with a trivet and I already had a springform cake tin suitable for making cheesecakes. So the only thing left was to get the ingredients and to actually make it. What I like about this is the simple ingredients, which I could easily source. Indeed, apart from the chocolate biscuits and fruit we had everything else in the house.

Ingredients:

10 chocolate sandwich biscuits (cookies) I used Bourbons
4 tbsp butter, melted

For the Chocolate Cheesecake
100g (4 oz) tin of condensed milk
250ml (1 cup) unsweetened Greek yoghurt
3 tbsp cocoa powder
1 tsp vanilla extract

For the Chocolate Ganache Topping:
100g (4 oz) cooking or dark chocolate, chopped
1 tbsp butter (at room temperature)
125ml (1/2 cup) double (heavy) cream
Raspberries or halved strawberries, for garnish

Method:

Place the chocolate biscuits (cookies) in a food processor and pulse to a fine crumb. Add the melted butter and continue pulsing until the mixture is moist. Press the crumbs into the base and part way up the sides of the cake tin. Set aside as you prepare the filling.

Mix together the condensed milk, Greek yoghurt, cocoa powder and vanilla extract and beat well with a whisk to combine and aerate. Make sure all the cocoa has been thoroughly incorporated, as this is your binding agent.

Pour the mixture on top of the crust and cover the tin tightly with fol. Pour 500ml (2 cups) boiling water into your instant pot, put in the trivet and sit the cake tin on top. Secure the lid of the instant pot, ensuring that the pressure valve is closed. Cook at high pressure for 30 minutes. At this point turn off the instant pot and allow the pressure to naturally release for 20 minutes. Only after this time should you release the pressure valve to bleed off any remaining pressure.

Open the lid and, very carefully, wearing oven gloves take out the cake tin. Remove the foil, then place the cake tin on a wire rack and allow to cool for an hour. After this time open the springform, use a paring knife to ensure the cake is not sticking to the sides of the tin and remove the sides away. Transfer the cake to your refrigerator and allow to cool completely over-night.

The following day remove the base and transfer to a serving plate. Now make the chocolate ganache. Pour the cream into a small pan and bring just to a boil then add the chocolate and butter. Whisk the mixture until the chocolate and butter has dissolved. Cool for about 8 minutes then pour the ganache over the top of the cake and spread with a palette knife. Transfer to the refrigerator and chill for at least an hour, or until the ganache has set.

Garnish with your choice of fruit and serve.