Pressure Cooker Mocha Cheesecake
- Ready In:
- 3⁄4 cup chocolate graham cracker crumbs
- 3 tablespoons melted butter
- 1⁄4 cup granulated sugar
- 2 (8 ounce) packages cream cheese, softened
- 1⁄2 cup granulated sugar
- 2 eggs
- 1⁄4 cup whipping cream
- 1 teaspoon vanilla
- 3 tablespoons strong brewed coffee or 3 tablespoons espresso
- 1 cup semi-sweet chocolate chips
- 3 tablespoons Kahlua
- sweetened whipped cream
- Prepare dish: Use a well-greased 7" springform pan or 7" 6-cup souffle dish lined with greased heavy-duty foil.
- In a bowl, combine chocolate wafer crumbs, melted butter & sugar. Press into bottom of prepared pan. Place in freezer until ready to use.
- In large bowl, using electric mixer, beat cream cheese & sugar until smooth. Beat in eggs, one at a time. Beat in whipping cream & vanilla.
- In saucepan over low heat, combine coffee, chocolate chips, and Kahlua. Cook, stirring, until melted.
- Pour into cheese mixture and beat until thoroughly combined. Spoon over prepared crust.
- Prepare a strip of foil to lower the cake into the cooker: Cut off a strip of foil at least 18" long. Double it lengthwise to create a long strip.
- Pour 1 1/2 cups water into your 6qt or larger pressure cooker. Set a trivet on the bottom to raise the cheesecake above the water.
- Center the cheesecake on the foil strip and lower it onto the trivet. Fold down the ends of the foil strip slightly so that they won't interfere with closing the lid.
- Lock the lid in place. Over high heat bring to high pressure. Reduce the heat to maintain high pressure and cook for 15 minutes.
- Turn off the heat and allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape.
- After the steam escapes, lift the pan from the cooker using the foil strip and set on a rack to cool. If there is any condensed water on the cake, blot with a clean paper towel.
- Cover and refrigerate for at least 4 hours or overnight. Serve each slice with a dollop of whipped cream if desired.
Questions & Replies
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Divine, very rich and looks impressive. For the crust I used Chocolate Ripple biscuits which are available in Australia and 150g melted butter. This made a slightly chewy, nougat style crust. This does not have a typical cheesecake flavour as it is overruled by the mocha. I will be making this many times. It was a hit at my morning tea at work and I had requests for the recipe.
I had made the classic chessecake that is on the Instant Pot website. It came out perfectly. As much as I love it, I also love coffee and chocolate and wanted to give this mocha cheesecake a try. I was worried about only cooking it for 15 minutes as all the other cheesecake recipes I looked at varied from 25 minutes to 50 minutes. I usually follow a recipe to the letter on my first try but decided to cook it for 25 minutes. It turned out great. Has anyone cooked this cheesecake for only 15 minutes as called in the recipe? Just curious.