⤵️
Crust
20 Chocolate Digestives
3 Tbsp Butter, melted
Filling
500g of Cream Cheese, room temperature
1/2 cup Sugar
1 tsp Vanilla
1 cup Chocolate Chips, semi sweet
1/2 cup Heavy Cream, room temperature
1/2 tsp Instant Espresso Powder (optional)
1 Tbsp Unsweetened Cocoa Powder
2 Eggs, room temperature
METHOD:
Part 1 of 2: Use a 18cm springform pan. Spray the pan with baking spray or grease with oil/butter. If you have baking paper, cut a piece to fit the bottom of your pan and spray that too.
Put 1 1/2 cups of water in the inner pot of your Instant Pot. Put the trivet/rack in the pot as well.
Place the digestives in a food processor. Pulse several times until the cookies turn into fine crumbs.
Add the melted butter and pulse several times to combine and soften the crumbs. You may need to scrape the bowl of the food processor and pulse a few more times. Pour the crust mixture into your prepared pan and use your fingers or the bottom of a small glass to press the mixture into place. Cover the entire bottom of the pan and come up the sides a little.
Put the pan in the freezer to chill and firm up while you prepare the cheesecake filling.
Clean the crust residue out of the food processor. Add the cream cheese, sugar, and vanilla and pulse a several times until well combined. Then process until it's smooth and creamy.
Melt the chocolate chips in the microwave or on a double boiler.
Let it cool to luke-warm, then stir in the espresso powder (if using) and add it to the cream cheese mixture. Add the cocoa powder to the cream cheese mixture and pulse a few times to combine. Then process until smooth and creamy.
Part 2 of 2: Add the eggs last. Pulse just until combined. If you whip the eggs too much the cheesecake will puff up and won’t have the right consistency.
Take the crust from the freezer and pour the filling into the pan. Cover the pan with a paper towel, then with a piece of foil. Crimp the edges around the pan so it stays taut and secure.
Use a tin foil sling to very carefully lift the pan and set it in the Instant Pot, leaving the sling with it. Just fold over the two ends of the sling on top of the pan.
Close the lid of the pressure cooker and set the Pressure Release Valve to the Sealing position.
Press the Pressure Cook button and set the time to 40 minutes on High pressure. When cook cycle ends, let the cooker do a Natural Pressure Release for 20 minutes. Then manually release the remaining pressure.
Carefully open the lid. Gather up the two ends of the sling and VERY carefully lift the cheesecake pan out of the cooker and onto a cooling rack. Leave covered for a few minutes, then carefully peel off the foil/paper towel.
Let cool for an hour, then put the pan in the fridge to chill for at least 4 hours (or overnight) before serving.
Top with extra chocolate, caramel sauce, whipped cream, strawberries or other fruit, or a sweet sour cream topping.
Crust
20 Chocolate Digestives
3 Tbsp Butter, melted
Filling
500g of Cream Cheese, room temperature
1/2 cup Sugar
1 tsp Vanilla
1 cup Chocolate Chips, semi sweet
1/2 cup Heavy Cream, room temperature
1/2 tsp Instant Espresso Powder (optional)
1 Tbsp Unsweetened Cocoa Powder
2 Eggs, room temperature
METHOD:
Part 1 of 2: Use a 18cm springform pan. Spray the pan with baking spray or grease with oil/butter. If you have baking paper, cut a piece to fit the bottom of your pan and spray that too.
Put 1 1/2 cups of water in the inner pot of your Instant Pot. Put the trivet/rack in the pot as well.
Place the digestives in a food processor. Pulse several times until the cookies turn into fine crumbs.
Add the melted butter and pulse several times to combine and soften the crumbs. You may need to scrape the bowl of the food processor and pulse a few more times. Pour the crust mixture into your prepared pan and use your fingers or the bottom of a small glass to press the mixture into place. Cover the entire bottom of the pan and come up the sides a little.
Put the pan in the freezer to chill and firm up while you prepare the cheesecake filling.
Clean the crust residue out of the food processor. Add the cream cheese, sugar, and vanilla and pulse a several times until well combined. Then process until it's smooth and creamy.
Melt the chocolate chips in the microwave or on a double boiler.
Let it cool to luke-warm, then stir in the espresso powder (if using) and add it to the cream cheese mixture. Add the cocoa powder to the cream cheese mixture and pulse a few times to combine. Then process until smooth and creamy.
Part 2 of 2: Add the eggs last. Pulse just until combined. If you whip the eggs too much the cheesecake will puff up and won’t have the right consistency.
Take the crust from the freezer and pour the filling into the pan. Cover the pan with a paper towel, then with a piece of foil. Crimp the edges around the pan so it stays taut and secure.
Use a tin foil sling to very carefully lift the pan and set it in the Instant Pot, leaving the sling with it. Just fold over the two ends of the sling on top of the pan.
Close the lid of the pressure cooker and set the Pressure Release Valve to the Sealing position.
Press the Pressure Cook button and set the time to 40 minutes on High pressure. When cook cycle ends, let the cooker do a Natural Pressure Release for 20 minutes. Then manually release the remaining pressure.
Carefully open the lid. Gather up the two ends of the sling and VERY carefully lift the cheesecake pan out of the cooker and onto a cooling rack. Leave covered for a few minutes, then carefully peel off the foil/paper towel.
Let cool for an hour, then put the pan in the fridge to chill for at least 4 hours (or overnight) before serving.
Top with extra chocolate, caramel sauce, whipped cream, strawberries or other fruit, or a sweet sour cream topping.