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Slow Cook - Overnight 5-Grain Cereal with Raspberries and Coconut
Double Chocolate Cheesecake
| By : |
Photo by: Evi Abeler
| Prep Time | 20 minutes |
| Cook Time | 1 hour |
| Servings |
6 servings
|
Ingredients
Crust
- oil cooking spray nonstick
- 22 chocolate wafer cookies
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup butter unsalted melted
Filling
- 1 1/4 cups semisweet chocolate chips
- 16 ounces cream cheese (
2 packages ) cream cheese, at room temperature - 3/4 cup granulated sugar
- 3 eggs
- 1/4 cup sour cream
- 1 teaspoon pure vanilla extract
Whipped Cream
- 3 tablespoons confectioners’ sugar
- 3/4 cup heavy cream
Topping
- chocolate for shaving
Ingredients
Crust
Filling
Whipped Cream
Topping
|
Instructions
- Insert the steam rack into the Instant Pot. Add
1 1⁄2 cups water. - To make the crust, coat a
7-inch springform pan with cooking spray. Use a food processor or a resealable plastic bag and a rolling pin to grind the cookies. Mix in the sugar, cinnamon, and butter. - Using a flat-bottomed glass, press the crumbs evenly on the bottom and
1 inch up the sides of the pan. Freeze the crust while you make the filling. - To make the filling, in a medium microwave-safe bowl melt the chocolate chips on high, stirring every 30 seconds, until melted and smooth, about 60 seconds total. Let cool to room temperature, keeping the chocolate warm enough to be pourable.
- In a large bowl, use an electric mixer on medium speed to beat the cream cheese until smooth and creamy. Beat in the sugar until smooth. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the sour cream and vanilla.
- With the mixer on low speed, pour in the chocolate and mix in completely. Pour the filling into the prepared crust.
- Tightly wrap the entire pan in aluminum foil. Using another piece of foil, make a “sling” measuring about
3 inches x20 inches . Use it to lower the pan into the pot. - Lock the lid. Press [Manual] and cook on high pressure for 57 minutes. Use the “Quick Release” method to vent the steam, then open the lid.
- Lift the pan out and remove the foil (the cheesecake will be slightly wobbly in the center). Let cool on a wire cooling rack for 25 minutes, then run a knife around the edges to loosen it from the pan. Refrigerate for at least 6 hours or overnight, until completely set.
- To make the whipped cream, in a medium bowl, whisk together the cream and confectioners’ sugar until soft peaks form.
- To serve the cheesecake, remove the ring. Spread the whipped cream over the top of the cheesecake, leaving a
1-inch border. Use a vegetable peeler to shave the hunk of chocolate over the top. Enjoy!
Sara Quessenberry, formerly the food stylist and recipe developer for Real Simple magazine, is now the food/website director at doitDelicious.com. With her easy-to-follow, time-saving recipes and down-to-earth approach, Quessenberry makes cooking seem like an inviting opportunity rather than a daunting task.
Kate Merker, formerly the Senior Food Editor ad real Simple magazine, is currently the Food and Nutrition Director at Woman’s Day magazine. She graduated from Yale University with a BA in Anthropology, and continued her education at the Culinary Institute of America, where she graduated in 2004 in Culinary Arts.
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Delicous. Came out exactly as it looks, and tastes great!!
Mine was still pretty liquidy at 57 minutes so put back in for 15 minutes and did natural release for 10 minutes. All good now!
Perfect! It was one of the best cheesecakes Ive tasted. I used oreos for the crust. I was afraid the crust would be soggy but it wasnt. Mine was a little wobbly in the middle but that it normal for a cheesecake. Once it set in the fridge overnight it was perfect. Definitely will make this again. I didnt even bother adding the whipped cream at the end.
This was sooo yummy…..easy to make too. It was still runny in the middle after 57min so had to cook it longer. Next time will increase cook time by at least 15-20 min and just cover the top with foil instead of wrapping the entire pan.
Followed the directions to a tee and it came out as warm cake batter. I panicked and finished it in the oven. Cooking time really needs to be revised
We read the other reviews and decided to cook it for 1 hour and 10 mins instead of 57 mins. It was perfect! Very rich and decadent!
Delicious! Very rich.
Taste was good. The only thing i did different is cooked it for 1 hour and 10 min next time i will cook it 1 hour and 20 min. It tasted more like choclate pudding. And the whipped cream is a give and take on the measurments. And next time i will just lay a piece of tin foil on top i stead of wrap the whole thing.
Excellent!!
I made this with chocolate graham crackers for the crust and dark chocolate chips in the filling. The flavor was very rich. I did as others suggested and added extra cooking time. The only issue I had was too much filling for my 7 x 2.5 inch pan – it overflowed into the IP. I now have a larger pan and can’t wait to make it again for Valentine’s Day.
A measurement for the cookies would be nice as i have pre-ground cookies. Anyone know?
Used 1 2/3cups of cookie crumbs. Cooked 1hr 15min, turned out well. Needed it for tonight, so 1hr in freezer and 3hrs in fridge worked. Neede whipped cream as i likey put in a bit much semi-sweet choc-chips. Wife liked it too, so will make again.
This cheescake turned out perfect. Thanks for sharing!