Introduction
Indulge in this rich and decadent Death By Chocolate Cheesecake made effortlessly in your Instant Pot. This velvety smooth chocolate cheesecake features a chocolate cookie crust, creamy chocolate filling, and a luscious ganache topping for the ultimate chocolate lover’s dessert.
Ingredients
Chocolate sandwich cookies, crushed - 200g
Unsalted butter, melted - 60g
Cream cheese, softened - 450g
Granulated sugar - 150g
Unsweetened cocoa powder - 30g
Large eggs - 2
Sour cream - 120ml
Heavy cream - 120ml
Dark chocolate, melted - 150g
Vanilla extract - 1 tsp
Semi-sweet chocolate chips - 100g
Heavy cream (for ganache) - 120ml
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 35 minutes
Total Time: 4 hours 55 minutes (including chilling)
Yield: 8 servings
Directions
1. Line the bottom of a 7-inch springform pan with parchment paper.
2. Mix crushed cookies with melted butter and press firmly into the bottom of the pan. Place in the freezer while preparing the filling.
3. In a large bowl, beat cream cheese and sugar until smooth.
4. Add cocoa powder, eggs (one at a time), sour cream, heavy cream, melted dark chocolate, and vanilla extract. Mix until well combined.
5. Pour the batter over the prepared crust and tap gently to release air bubbles.
6. Cover the pan tightly with aluminum foil.
7. Add 250ml of water to the Instant Pot and place a trivet inside.
8. Lower the cheesecake onto the trivet using a foil sling.
9. Lock the lid, set the Instant Pot to high pressure, and cook for 35 minutes. Allow a natural release for 10 minutes before manually releasing any remaining pressure.
10. Remove cheesecake and let it cool at room temperature for an hour, then refrigerate for at least 4 hours or overnight.
11. Heat 120ml heavy cream until hot but not boiling. Pour over semi-sweet chocolate chips and let sit for 2 minutes, then stir until smooth.
12. Pour ganache over the chilled cheesecake and let it set before serving.
Detailed Directions and Instructions
Prepare the Pan
Line the bottom of a 7-inch springform pan with parchment paper.
Create the Crust
Mix crushed chocolate sandwich cookies with melted unsalted butter. Press the mixture firmly into the bottom of the prepared pan. Place the pan in the freezer while you prepare the filling.
Make the Filling
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth.
Add Remaining Ingredients
Add the unsweetened cocoa powder, 2 large eggs (one at a time), sour cream, heavy cream, melted dark chocolate, and vanilla extract. Mix everything until well combined and creamy.
Combine Crust and Filling
Pour the cheesecake batter over the prepared cookie crust. Tap the pan gently on the counter to release any air bubbles.
Cover the Pan
Cover the springform pan tightly with aluminum foil to prevent condensation from dripping onto the cheesecake.
Set Up the Instant Pot
Add 250ml of water to the Instant Pot and place a trivet inside.
Insert the Cheesecake
Using a foil sling, lower the covered cheesecake onto the trivet inside the Instant Pot.
Cook the Cheesecake
Lock the lid of the Instant Pot and set it to high pressure. Cook for 35 minutes. After the cooking time, allow for a natural release of pressure for 10 minutes, then manually release any remaining pressure.
Cool the Cheesecake
Carefully remove the cheesecake from the Instant Pot and set it aside to cool at room temperature for one hour. After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight.
Prepare the Ganache
To make the ganache, heat 120ml of heavy cream until it is hot but not boiling. Pour the hot cream over 100g of semi-sweet chocolate chips and let it sit for 2 minutes. Afterward, stir the mixture until it is smooth and fully combined.
Finish the Cheesecake
Pour the chocolate ganache over the chilled cheesecake. Allow it to set before serving.
Notes
Pan Choice
Make sure to use a 7-inch springform pan for the best results; larger pans may affect the cooking time.
Chilling Time
For the best flavor and texture, it is recommended to chill the cheesecake overnight before serving.
Serving Suggestions
Serve with fresh berries or whipped cream on top for an added touch.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Chocolate Options
Feel free to substitute the dark chocolate with your favorite type of chocolate for different flavor profiles.
Storage Instructions
To store the Death By Chocolate Cheesecake, cover it tightly with plastic wrap or aluminum foil after it has cooled completely. Refrigerate for up to 5 days. For longer storage, you can freeze the cheesecake by wrapping it well in plastic wrap, then placing it in an airtight container or freezer bag. It can be frozen for up to 2 months. To serve, thaw it in the refrigerator overnight before enjoying.
Serving Suggestions
This decadent cheesecake pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. You can also serve it with fresh berries, such as raspberries or strawberries, to add a touch of color and tartness. For an extra chocolatey experience, drizzle chocolate syrup or caramel sauce on top, or garnish with chocolate shavings or curls.
Nutritional Information
Each serving of Death By Chocolate Cheesecake (1 slice) contains approximately:
- Calories: 450
- Total Fat: 32g
- Saturated Fat: 19g
- Cholesterol: 110mg
- Sodium: 250mg
- Total Carbohydrate: 41g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 6g
Please note that these values may vary based on ingredient brands and specific measurements used.
Ingredient Substitutions
For those looking to make substitutions, here are some options:
- For the chocolate sandwich cookies, you can use graham crackers or Digestive biscuits for the crust.
- If you prefer a dairy-free option, replace cream cheese with a dairy-free cream cheese alternative and use coconut cream in place of heavy cream.
- Instead of sour cream, you can use Greek yogurt for a lighter version with a similar tangy flavor.
- For a gluten-free option, use gluten-free chocolate cookies for the crust.
- If dark chocolate is not available, semi-sweet chocolate can be used, though it may result in a slightly sweeter cheesecake.
Cook techniques
Crushing Cookies
To create a tasty crust, crush chocolate sandwich cookies until they are fine crumbs. This can be done using a food processor or by placing them in a zip-lock bag and rolling with a rolling pin.
Mixing Filling
Combine cream cheese and sugar in a large bowl and beat until smooth. Ensure all ingredients are at room temperature to achieve a uniform mixture without lumps.
Preparing the Pan
Line the bottom of a 7-inch springform pan with parchment paper to prevent sticking. This will help ensure a clean release once the cheesecake is finished.
Adding Ingredients
Incorporate the cocoa powder, eggs, sour cream, heavy cream, melted dark chocolate, and vanilla extract one ingredient at a time, mixing until fully combined for the best consistency.
Pressure Cooking
Seal the cheesecake in aluminum foil to prevent moisture from seeping in during the cooking process. Add water to the Instant Pot and use a trivet to keep the cheesecake elevated.
Cooling and Chilling
Allow the cheesecake to cool at room temperature for an hour after removing it from the Instant Pot, then refrigerate for at least 4 hours or overnight to achieve the perfect texture.
Making Ganache
Heat heavy cream until it's hot but not boiling, then pour it over chocolate chips. Let them sit before stirring to create a smooth and glossy ganache that enhances the cheesecake.
Serving
Once the ganache has set, slice the cheesecake with a warm knife for clean edges, making it easy to serve and present beautifully.
FAQ
Can I use a different type of cookie for the crust?
Yes, you can substitute chocolate sandwich cookies with other chocolate cookies or even graham crackers.
How do I know when the cheesecake is done cooking?
The cheesecake should be set around the edges but slightly jiggly in the center. It will firm up as it cools and chills.
Can I use low-fat cream cheese?
While low-fat cream cheese can be used, it may not provide the same rich and creamy texture as full-fat cream cheese.
What if I don’t have an Instant Pot?
You can bake the cheesecake in a traditional oven using a water bath for similar results, but cooking times will differ.
How long will the cheesecake last in the fridge?
The cheesecake will last covered in the refrigerator for up to one week.
Can I freeze the cheesecake?
Yes, the cheesecake can be frozen for up to three months. Make sure to wrap it tightly in plastic wrap and foil before freezing.
What can I serve with the cheesecake?
Consider serving it with whipped cream, fresh berries, or a drizzle of chocolate sauce to enhance the dessert.
Conclusion
The Death By Chocolate Cheesecake made in the Instant Pot is a true delight for chocolate lovers. Its rich, creamy texture combined with the crunchy chocolate cookie crust and decadent ganache topping creates an irresistible dessert that is sure to impress. Whether it's for a special occasion or a simple weeknight treat, this cheesecake is guaranteed to satisfy even the most discerning chocolate cravings.
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