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Triple Chocolate Cheesecake in the Pressure Cooker

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A rich and creamy triple chocolate cheesecake made effortlessly in your pressure cooker, perfect for chocolate lovers.

Ingredients

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  • 1/4 cup unsalted butter (melted)
  • 2 cups Oreo cookie crumbs (about 20 cookies)
  • Salt (pinch)
  • 3 packages Philadelphia Original Cream Cheese (8 ounces each, room temp)
  • 8 ounces sour cream (room temperature)
  • 1 1/4 cups granulated sugar
  • 1/4 cup cocoa powder
  • 2 teaspoons espresso powder
  • 4 large eggs (room temperature)
  • 1 tablespoon vanilla extract
  • 8 ounces bittersweet chocolate (melted)
  • 6 ounces bittersweet chocolate (finely chopped)
  • 3/4 cup heavy cream

Instructions

  1. Prepare the crust by combining melted butter, Oreo cookie crumbs, and a pinch of salt; then press into the bottom of a springform pan.
  2. Mix the cream cheese in a bowl until smooth; add sour cream, sugar, cocoa powder, and espresso powder, mixing until combined.
  3. Incorporate the eggs one at a time on low speed, then add vanilla extract and melted bittersweet chocolate, mixing until smooth.
  4. Add finely chopped bittersweet chocolate pieces to the batter, folding gently.
  5. Prepare the pressure cooker with a cup of water and grease the edges of the springform pan; place inside and secure the lid.
  6. Release naturally after cooking on high pressure for 60 minutes, then cool to room temperature before chilling in the fridge for at least 4 hours.
  7. Whip the heavy cream until soft peaks form for topping.
  8. Serve chilled slices topped with whipped cream and cocoa, and enjoy!

Notes

Store leftovers in the refrigerator for up to a week, or freeze slices for up to three months. Ensure ingredients are at room temperature for best results.

Nutrition

Find it online: https://lunarecipez.com/triple-chocolate-cheesecake-pressure-cooker/

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