Chocolate Cheesecake with Raspberry Jam
A rich chocolate cheesecake with a raspberry-jam layer over a chocolate-cookie crust, pressure cooked in the Instant Pot. Duration 30-60 min. Prep Time 20 minutes. Cook Time 47 minutes. Servings 8.
⏱️ Prep: 20 min🍳 Cook: 47 min
Ingredients
| 22 | chocolate cookies | |
| 55 g | butter (1/2 stick), melted | |
| 1/4 cup | 60 ml | raspberry jam |
| 45 ml | heavy cream | |
| 1 tsp | 5 ml | instant coffee, optional |
| 1/4 cup | 60 ml | chocolate chips or 1 chocolate bar or 3 ounces chopped bittersweet chocolate |
| 340 g | Philadelphia (or plain cream cheese) | |
| 62.5 g | sugar | |
| 2 | eggs | |
| 1/2 tsp | 2.5 ml | vanilla |
Instructions
- Wrap the small springform pan with aluminum foil. Crush the chocolate cookies into crumbs and add the melted butter. Press to spread the biscuit base. Spread the raspberry jam over the base. Leave in the refrigerator while you prepare the filling.
- Heat the cream with the instant coffee in a small saucepan until it starts to boil at the edges of the pan. Remove from the heat, add the chocolate and let it stand for 2 minutes. Stir until the chocolate melts, then cool slightly.
- Beat the cream cheese in a large bowl until smooth. Add the sugar. Beat to a fluffy cream. Add the eggs one at a time. Add the vanilla and the chocolate mixture. Beat on low speed until homogeneous. Pour over the base. The mixture should not come higher than 1 cm from the rim. Cover the pan with foil.
- Pour one cup of water into the Instant Pot, place the steam rack on the bottom and set the pan on it. Set the valve to Sealing. Select Manual (pressure cook) and cook on high for 45 minutes.
- When done, press Cancel and release the pressure quickly by hand. Remove the pan from the appliance, remove the foil, cool for 1 hour. Run a sharp knife around the edge of the pan but do not remove it. Refrigerate for 2-3 hours or overnight.
- Remove the pan and decorate.