Instant Pot® Chocolate Cheesecake | Popular Recipes

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Instant Pot® Chocolate Cheesecake

"Heavenly smooth, easy peasy. Not too sweet or tangy. It's just right!"

Ingredients :

  • Crust:
  • 2 (4.8 ounce) packages graham crackers, crushed
  • 5 tablespoons butter
  • 1 pinch kosher salt
  • Filling:
  • 1 (8 ounce) package cream cheese, softened
  • 1 (8 ounce) package Neufchatel cheese, softened
  • 3/4 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup heavy whipping cream
  • 1 (8 ounce) package semisweet chocolate chips
  • 2 tablespoons all-purpose flour
  • Glaze:
  • 1 (12 ounce) package frozen sweet cherries
  • 2 tablespoons apricot jam
  • 2 tablespoons white sugar
  • 1 tablespoon water
  • 1 tablespoon cornstarch

Instructions :

Prep : 25M Cook : 10M Ready in : 8H48M
  • Wrap the bottom and sides of an 8-inch springform pan with aluminum foil.
  • Combine graham cracker crumbs, butter, and salt in a bowl; mix thoroughly. Pour into the prepared pan; press tightly onto the bottom and up the sides of the pan using the bottom of a measuring cup. Freeze crust until firm, 10 to 15 minutes.
  • Beat cream cheese, Neufchatel cheese, and 3/4 cup sugar in a bowl with an electric mixer until creamy, about 4 minutes. Beat in eggs one at a time; add vanilla. Beat in heavy cream.
  • Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Beat melted chocolate into the cream cheese mixture. Fold in flour.
  • Pour chocolate cream cheese mixture over the chilled crust. Cover tightly with aluminum foil.
  • Pour 1 1/2 cup water into the pot of an electric pressure cooker (such as Instant Pot(R)). Place the steam rack in the pot; set springform pan on top. Close and lock the lid. Set timer for 45 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
  • Release pressure naturally according to manufacturer's instructions, 10 to 12 minutes. Cool cheesecake to room temperature, about 1 hour.
  • Combine cherries, apricot jam, and 2 tablespoons sugar in a saucepan over medium heat. Simmer until cherries are heated through and release some of their juices, 5 to 7 minutes.
  • Mix water and cornstarch in a small bowl until smooth. Stir into the cherry mixture until thick and glossy, 2 to 3 minutes. Remove from heat; cool glaze to room temperature.
  • Pour glaze over cheesecake and refrigerate until firm, at least 6 hours or overnight. Remove the springform ring and transfer cheesecake to a serving platter.

Notes :

  • Substitute evaporated milk for the cream if desired.
  • I couldn't get the trivet to fit, so I used a small metal bowl upside down inside the pot as a "support" for the springform pan. Worked great!

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