Do you love cheesecake, but are too intimidated to try and make it at home? The humble pressure cooker is a game changer for this Chocolate Cheesecake. No worrying about under or overbaking, just pure creamy chocolate cheesecake goodness with no cracks in the top.
Plus this recipe is gluten free and sugar free making it almost guilt free! Read on to learn more.
With it's rich chocolate filling with the perfect balance of creaminess, tang and sweetness topped with a lovely chocolate topping and fresh fruit (or chocolate shavings) this chocolate cheesecake is a chocolate lovers dream.
The only thing I don't like about this recipe is the looooooooooooooong wait for it to cool and set in the refrigerator.
Pressure Cooker Cheesecake
The one time I tried making cheesecake in the oven, I overbaked it and it had a huge crack down the middle, the filling was chewy and the crust was hard and... Don't get me wrong, we still ate it. But, I avoided making cheesecake again for years.
That all changed when I learned how to make it in the pressure cooker. It was a complete game changer. The cheesecake cooks evenly in less time and is lighter almost mousse like in texture.
The downsides are you need to use a pan that will fit in your pressure cooker (which probably means smaller), the crust doesn't get crispy as it does with baking (no problem for me) and you can only make one at a time (my brother always makes two or more).
Equipment needed for Pressure Cooker Cheesecake
Obviously, you need a pressure cooker. Electric or stovetop both will work the same for this recipe.
You also need a springform pan that fits in your pressure cooker. An 8 inch pan fits inside my 6 quart Instant Pot if I use a sling instead of the trivet with handles up. If you use the handles the pan will need to be smaller, which means it will be thicker.
For easy removal, I recommend making a simple sling by folding over some aluminum foil like in the picture above. Grab the ends of the foil to lift the cheesecake out of the pan.
I still use the trivet without the handles to keep the pan out of the water. If you lost yours, you can use a ceramic bowl, metal cookie or biscuit cutters, metal jar lids, etc. Basically, anything metal or ceramic that will raise your pan a half inch or so. In a pinch, ball up 3-4 pieces of aluminum foil and place evenly in the bottom of the pot.
More Chocolate Recipes from #OurFamilyTable
Choctober is this chocolate lovers favorite month of the year. If you like chocolate half as much as I do, you will appreciate this collection of recipes:
Recipe
Ingredients
Crust
- 1 cup almond flour
- 3 tablespoon butter (melted)
- 3 tablespoons granulated monk fruit sweetener (see note)
- 1 teaspoon vanilla extract
- 2 tablespoon unsweetened cocoa powder
Filling
- 16 ounces cream cheese (room temperature)
- 1 teaspoon vanilla extract
- ¼ cup heavy cream (room temperature)
- ⅓ cup powdered monk fruit sweetener (see note)
- 3 ounces unsweetened baking chocolate (melted)
- 2 large eggs (room temperature)
- 1¼ cup water
Chocolate Sauce
- 1½ tablespoon coconut oil (melted)
- 3 tablespoons unsweetened dark cocoa powder
- ⅔ cup powdered monk fruit sweetener (see note)
- 3 tablespoon heavy cream
For serving (optional)
- 10 large strawberries (sliced)
Instructions
- Grease the bottom and sides of a 6 or 8 inch springform pan with a little butter, oil or non-stick cooking spray. (6 inch will be thicker, and 8 inch will be thinner)
- Cut a 20 inch piece of aluminum foil and fold into thirds or quarters lengthwise. This will be used as a sling to fit under the pan and up the sides to help you lower and remove the cheesecake. (see photo below)
Crust
- In a medium bowl, combine all ingredients until the ingredients are thoroughly combined. Press into the bottom of the prepared springform pan and spread into a uniform layer in the springform pan. Place in the freezer until ready to use.
Filling
- In a large bowl beat the room-temperature cream cheese on medium-low speed until just blended. Avoid overmixing and adding extra air into the filling.
- Add the vanilla extract and beat again for about 10 seconds, until just combined.
- Add the heavy cream and the monk fruit sweetener and beat for 10-15 seconds or until just combined. Scrape the sides of the bowl to incorporate any remaining ingredients into the batter.
- Add melted chocolate and beat another 5-10 seconds, until just combined.
- Finally, add the eggs, one at a time, and beat until incorporated into the batter. Scrape the sides of the bowl and fold into the filling
- Remove the springform pan from the freezer, add the filling and smooth into a uniform layer. Gently tap the pan on the counter a few times to release any air bubbles.
- Pour the water into the bottom of the pressure cooker and place a trivet in the center. Place the springform pan in the center of your aluminum foil sling, then lower both into the pressure cooker placing the pan on the trivet with the foil reaching above the pan on the sides.
- Add the lid and lock into place. Cook on high pressure for 30 minutes.
- Allow pressure to release naturally completely (until the pin drops).
- Carefully remove the lid and lift the cheesecake out by the aluminum foil handles. Let cool on the counter for 10-15 minutes before transferring to the refrigerator to chill for at least 4 hours to overnight.
Chocolate Sauce
- Just before serving, in a medium bowl, mix all sauce ingredients until completely blended and smooth.
- Pour the chocolate sauce on top of the chilled cheesecake and garnish with fresh strawberry slices if desired.
Notes
Sound fabulous? Share it!
more cheesecake recipes
Until next time, happy eating!
~Audrey
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