Triple chocolate cheesecake is probably one of the most decadent desserts you are going to have this year! Rich, creamy, cheesecake, topped with raspberry mousse; this is a serious chocolate fix, and it looks pretty darn impressive. We don’t usually do too much during Valentines at my house, but a great dessert is a priority for after dinner that night. It’s always so crowded at restaurants, and seems like prices constantly increase just for this night, so because of this, home is where I tend to hang out.
This is a very simple Instant Pot cheesecake recipe. The cheesecake is dense, and delicious. We use a 7-Inch Round Non-Stick Springform Pan for the recipe. Now please remember, all 7″ pans are not created equal. If you don’t have the same brand as what I’m using, that’s fine. The important thing is to not overfill your pan so cheesecake overflows during cooking and runs down the side of your pan. First, it’s a mess when that happens, and second, it’s a waste of darn good chocolate. So if you have a different model, just leave about a 1/2″ from the top.
We used a chocolate in the 53% – 60% range. Brand doesn’t matter, if you have a favorite use it. For the white chocolate in the mousse, we used Ghirardelli Premium Baking Chips. Again, if you have a favorite, go ahead and use it. The important thing here is to not over melt the white chocolate. When the time comes, just put it in the microwave for 10 second intervals. Stir after each 10 seconds and only go long enough to melt it.
For the recipe we used a raspberry puree. Now during the summertime I may switch to a strawberry puree if I can find great strawberries during the season. To make your own puree, just put the raspberries in your food processor and pulse until they are liquid. Depending on the size of your raspberries, it may take a full pint size container of raspberries to get this much puree. If you don’t want clumps strain through a cheesecloth to remove any clumps and there you go. I kept the larger pieces in my mousse. Just depends on what you like.
We covered the top of the cheesecake with foil during the cooking process. Loosely cover the cheesecake. If you wrap the foil so tight that nothing gets in, you will need to extend the cooking time. A loose wrap is all you need. If you have excess moisture after cooking, then just dab it with a napkin to remove the excess water.
Please share if you end up making the recipe. Always love hearing how it turns out.
- 15 whole Oreo cookies
- 3 tbsp of unsalted butter, melted then cooled
- 1 lb room temperature cream cheese (At least 2 hours at room temp)
- 1/4 cup packed dark brown sugar
- 1/4 cup white sugar
- 1 whole egg - room temperature
- 2 egg yolks - room temperature
- 1/4 cup sour cream
- 8 oz of chocolate (53% - 60%) Melted
- 1 tsp vanilla extract
- 1 tbsp flour
- 1 tbsp cocoa powder
- 2 oz white chocolate, melted and cooled
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 4 ounce cream cheese, softened
- 2 ounce raspberry puree
- Extra raspberries for the top decoration
- Spray the 7" springform pan with cooking spray.
- Add two cups of water to the instant pot and place the rack on the bottom.
- Make a tin foil sling to lift the cheesecake in and out of the instant pot.
- In a food processor combine the whole Oreo cookies and the butter.
- Pour the crumb butter mixture into the bottom of the pan and pat until even and going up the sides of the pan. Put in freezer for 10 minutes.
- In a food processor, mix the cream cheese with dark brown and white sugar, and cocoa powder.
- Once combined, add one egg followed by the 2 egg yolks.
- Add the melted chocolate and sour cream.
- Continually scrape the bowl down. Add vanilla and flour and mix until creamy.
- Pour mixture into the springform pan and smooth with a spatula.
- Place pan on the tin foil sling and slowly lower into the Instant Pot. Loosely cover cheesecake with a piece of foil to prevent moisture buildup.
- Set Instant Pot to maximum pressure for 28 minutes.
- Once done, turn machine off and let it return to normal pressure for 15 minutes.
- Unlock lid and use sling to transfer pan to cooling rack for an hour.
- Chill in refrigerator overnight.
- Melt chocolate and let cool.
- Whip heavy cream to soft peaks and then add sugar. Continue mixing on high until stiff peaks.
- In another bowl, whip cream cheese until smooth. Add chocolate and raspberry puree.
- By hand, fold cream cheese mixture into whip cream mixture. Do not overmix.
- Spread onto the cheesecake and let set in the refrigerator.
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