14.0.1 Chocolate Cheese Cake
OK, I certainly don’t need to eat cheesecake, and in the past it was easy to avoid making, largely because it usually fails. However, I couldn’t resist trying in the Instant Pot®, based on glowing internet comments. Well, I finally succumbed to tempation and tried this recipe.
10-20 double stuffed oreos*
2 packages Philadelphia Cream Cheese
1/2 cup sour cream
3 tbsp sugar
2 tbsp unsweetened cocoa powder
4 oz. melted semi-sweet or dark chocolate
1 tsp vanilla
For optional topping
1/2 cup chocolate chips
1/2 cup heavy cream
- Be sure that all ingredients are at room temperature
- Pulverize the oreo cookies (complete with creme) in a food procesoe and pack them into the base of a lightly oiled 7 inch springform pan. Place in the freezer until ready to fill.
- Whip the cream cheese in a stand mixer until fluffy.
- Add sugar and mix until it is just combined.
- Add sour cream and mix briefly.
- Add the melted chocolate, vanilla, and cocoa powder and mix by hand until combined.
- Ad the eggs and mix in, doing so as little as possible.
- Pour the filling into the crust.
- Cover the crust with aluminum foil.
- Place the trivet into your IP, along with 1 cup of water. You may also want to make a “sling” out of folded aluminum foil, that can be used to remove the cooked cheesecake.
- Place the pan into the IP, seal, and pressure cook on high for 35 minutes, followed by a natural release.
- When the pot can be opened, carefully remove the cheesecake from the IP.
- Keeping the foil cover in place, allow it to cool to room temperature.
- Refrigerate overnight, and then remove from the springform pan and enjoy.
*The original recipe calls for 20 cookies, but I found that to be a bit obsessive.
When I went to make this the first time, I discovered I was low on sugar, so I reduced it from the 6 recommended tablespoons to three. I was still delicious.
After cooking overnight, this cheesecake was irresistible.