Instant Pot: Double Chocolate Cheesecake

Every so often we invite friends for dinner to catch up. Recently, our friends came by and dessert was provided by my friend Rick. He's quite a baker and I could get used to his desserts for future dinner parties! For our dinner, he prepared his 'famous' Double Chocolate Cheesecake and wow, talk about a perfect sweet ending to our meal!...

I was inspired to make his Double Chocolate Cheesecake again for the holidays and if you're looking for a decadent and chocolate dessert, look no further. This Double Chocolate Cheesecake is heavenly and I have no shame admitting that I had a small slice with breakfast this morning! Rich, creamy, smooth chocolate cheesecake is nestled into a delicious chocolate cookie crumb crust... it's so simple, it's practically foolproof. The key to this recipe is the use of both unsweetened and semi-sweetened chocolate in the filling. Together, it creates a not too sweet cheesecake filling that's just perfect. Top with a dollop of fresh whipped cream and add some fresh berries if you'd like too.

Double Chocolate Cheesecake
recipe from my friend, Rick

1 Pack of chocolate graham crackers, processed into crumbs
3 tablespoons of sugar
1/3 of a cup of butter, melted

3 packages (8 oz each) of cream cheese, softened
1 cup sugar
1 teaspoon of vanilla extract
3 eggs
3 (1oz) squares semisweet bakers chocolate (melted and cooled)
3 (1oz) squares unsweetened bakers chocolate (melted and cooled)

In your Instant Pot:

Plug in the IP with insert set in place.

Add 1 cup water.

Place trivet into the IP with a foil sling on each trivet handle. This allows for easily lifting the cheesecake from the IP when finished cooking.

For the crust: Mix the crust ingredients together and press into bottom of springform pan; set aside.

For the cheesecake: Mix cream cheese and sugar with electric mixer until well blended. Add eggs and continue mixing. Add melted chocolate until fully incorporated. Pour mixture over the prepared crust and smooth out top with a spatula.

Carefully place cheesecake onto the trivet set inside the IP.

Cover the cheesecake with a silicone lid or with a piece of paper towel and a piece of foil. These will prevent water from getting on top of the cheesecake. If some water does get on top, no worries as it will not negatively affect the end result.

Check that it is plugged in, secure the lid of the IP and ensure the valve is set to sealing.

Press MANUAL and adjust the time to 35 minutes on HIGH pressure if using a 6" springform pan, or 37 minutes on HIGH pressure if using a 7" springform pan.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 35 or 37 (the number of minutes you initially set ) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 35 or 37 minutes (depending on the size of your springform pan), allow your IP to naturally release pressure for 15 minutes if using a 6" springform pan or 17 minutes if using a 7" springform pan. While naturally releasing pressure, the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP for this and allow for several minutes to do so.

When the display reflects 15 or 17 minutes since the IP has beeped, turn the setting on top of your IP to venting. Doing so allows the IP to quickly release pressure. I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP and carefully remove the trivet with cheesecake using the foil sling.

Refrigerate the cheesecake for one day or overnight before serving. Garnish with fresh whipped cream if desired.

To serve, remove springform pan rim. Garnish with fresh raspberries or strawberries, if desired.