Pressure Cooker Mocha Cheesecake Recipes

INSTANT POT CHOCOLATE CHIP CHEESECAKE

Steps:

• Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Line bottom of greased 6-in. springform pan with parchment. In a small bowl, mix cracker crumbs, brown sugar and salt; stir in butter. Press onto bottom of prepared pan. Freeze while preparing filling. , In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Fold in chocolate chips. Pour over crust. Cover springform pan with paper towel and foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use sling to lower pan onto trivet. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to release naturally. Using foil sling, carefully remove springform pan. Uncover; cool on a wire rack 10 minutes. With a knife, loosen edge of cheesecake from pan. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Refrigerate leftovers.

PRESSURE COOKER MOCHA CHEESECAKE

Steps:

• 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.