Instant Pot Chocolate Orange Cheesecake
Ingredients
Chocolate Crust
-
20
pieces
Chocolate Sandwich Cookies
-
1
Tablespoon
Sugar
-
½
teaspoon
Orange Zest, grated
-
3
Tablespoons
Butter, melted
Cheesecake Filling
-
2
8 oz pkgs
Cream Cheese, room temp
-
½
cup
Plus 1 Tbsp Sugar
-
2
teaspoons
Vanilla
-
2 ½
teaspoons
Orange Zest, grated
-
2
Tablespoons
Orange Juice
-
1
teaspoon
Lemon Juice
-
1
cup
Chocolate Chips, semi sweet
-
½
cup
Heavy Cream, room temp
-
½
teaspoon
Instant Espresso Powder
-
½
cup
Sour Cream
-
1
Tablespoon
Unsweetened Cocoa Powder
-
2
teaspoons
Corn Starch
-
3
pieces
Eggs, room temp
Chocolate Ganache Topping (Optional)
-
½
cup
Chocolate Chips, semi sweet
-
⅓
cup
Heavy Cream
Instructions
- Prepare a 7 or 8 inch cheesecake pan and spray with baking spray.
- Add 1 ½ cups of water to the pressure cooker and place the trivet inside.
- Create a sling using aluminum foil for easy removal of the cheesecake.
- For the crust, process the chocolate cookies, sugar, and orange zest until fine crumbs, then mix with melted butter.
- Press the crust mixture into the prepared pan and freeze while preparing the filling.
- For the filling, blend cream cheese, sugar, and vanilla until smooth, then add orange zest, juice, and lemon juice.
- Melt chocolate chips with heavy cream in the microwave and mix with the cream cheese mixture.
- Add cocoa powder, corn starch, and eggs, blending until just combined.
- Pour the filling into the crust and cover with a paper towel and foil.
- Place the pan in the pressure cooker using the sling and seal the lid.
- Cook on high pressure for 43 minutes, then allow a natural release.
- Remove the cheesecake and let cool for an hour before refrigerating for at least 4 hours.
- For the ganache, melt chocolate chips with heavy cream and pour over the cooled cheesecake.
Nutrition Facts (estimated)
Servings
10 servings
Calories
483
Total fat
32g
Total carbohydrates
38g
Total protein
8g
Sodium
300mg
Cholesterol
100mg
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