Instant Pot Chocolate Cheesecake

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To make this recipe you will need a 7 Inch Springform Pan which fits perfectly in a 6 quart Instant Pot. I spray mine well with coconut oil cooking spray to make sure the cheesecake comes out easily. You can also line the bottom with parchment paper to make it easier to remove the bottom of the springform pan (which I clearly did not do, oops).

Make the Crust

I enlisted the help of my trusty sidekick to help make the crust.
Melt the butter and mix into the chocolate cookie crumbs to make a wet sand-like texture.
Clean up whatever crumbs your five year old has sent flying out of the bowl.

Press the crumb mixture into the bottom of your prepared springform pan. Use a flat bottom glass or tamper, if necessary, to ensure the crust is packed down and level. Do not over-pack the crust, however, or it will be too hard, and you will not be able to cut through it.

Place the crust in the freezer for at 10-15 minutes while you prepare the filling.

Make the Filling

Mix together the sugar and cocoa powder in a bowl, you may need to sift your cocoa powder first to remove clumps. Add the softened cream cheese and blend until everything is smooth and incorporated.

Add chocolate chips (I used dark, but you could use milk of you prefer) and cream to a microwave safe bowl. Microwave for 25 seconds, remove from microwave and whisk until smooth. If you have any chips which have not melted, return to microwave for 10 more seconds and whisk again. Repeat as necessary until all chips are melted. Let mixture cool slightly.

Fold the melted chocolate into the cream cheese mixture until it is all combined. One at a time, add the eggs, followed by the vanilla. Stir just enough to make sure everything is mixed.

Pour the filling into the chilled crust. Tap the pan on the counter to bring any air bubbles to the surface, and pop them with a form. Cover the cheesecake with foil to prevent water accumulating on the top while cooking.

Cooking the Cheesecake

Place 1 1/2 cups of water into your Instant Pot, and place the trivet in the bottom. Carefully lower the covered cheesecake into the pot, to make it easier you can use a silicone bakeware sling.

Put the lid on, turn the knob to Sealing, and set to High Pressure for 40 minutes.

When the time is up, allow to naturally pressure release for at least 10 minutes before venting. Remove lid and carefully pull cheesecake out using the sling or trivet handles. These silicone mini mitts make it easy to remove hot items from your Instant Pot while keeping your hands safe.

Remove foil and allow cheesecake to cool to room temperature. Then, run a sharp knife around the outside of the pan, and put in the refrigerator to chill for at least four hours.

Making the Ganache

In a microwave safe bowl, combine the chocolate chips and cream. Follow the same process as for the filling – heat for 25 seconds and then whisk until melted.

Once cheesecake is chilled, pour the ganache over the top. Return to the refrigerator to set before adding the cherry compote (or other toppings of choice).

Enjoy!