I’ve always liked cheesecake and for a long time, I was intimidated to attempt making it at home. The whole business with a bain marie, making a crust, baking the filling without cracking, etc… it was all too much! But I have to thank my dad for encouraging me to make it from scratch.
One day my dad asked me if I could make a cheesecake. I took his request and went to work finding a recipe I could try out. I finally found one from of those flimsy cookbook mini-magazines featuring Eagle Brand sweetened condensed milk. I followed the recipe exactly and bingo! It was exactly what my dad was looking for and he said it was even better than the cheesecake at Baker’s Square. Ever since I learned how to make cheesecake at home, our outings to Baker’s Square stopped. Now, my dad’s most requested dessert is that specific cheesecake!
It’s been awhile since I’ve made my dad a cheesecake so I hope to make Dorie’s chocolate cheesecake recipe again for him. What’s delicious about this recipe is that it’s not overly sweet. In fact, the filling alone only uses 1/2 cup of sugar! The texture is smooth and silky without being overly rich. Even better is that the filling took no time at all to whip up in a food processor. This makes for a beautiful and elegant dessert for the upcoming holidays!
Low & Lush Chocolate Cheesecake
recipe adapted from Dorie Greenspan
1 3/4 cups graham cracker crumbs
3 tablespoons of sugar
1/3 of a cup of butter, melted
1 1/2 pounds (three 8-ounce packages) cream cheese, at room temperature
1/2 cup sugar
3 large eggs, preferably at room temperature
1 teaspoon pure vanilla extract
Pinch of salt
4 ounces bittersweet chocolate, melted and slightly cooled
In your Instant Pot:
To serve, remove springform pan rim. Garnish with chocolate chips, fresh raspberries or strawberries, if desired.