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Peppermint Crisp cheesecake in your Instant Pot



Ingredients 15
Servings 18 cm cheesecake
Time 15 min. + cooling time

Ingredients

  • CRUST
  • 1 packet (200g)
    peppermint-flavoured chocolate chip biscuits, crumbled
  • 100 g
    butter, melted
  • FILLING
  • 250 g
    full-fat cream cheese, at room temperature
  • 250 g
    mascarpone, at room temperature
  • 125 ml
    sugar
  • 30 ml
    cake flour
  • 80 ml
    cream
  • 2
    eggs, at room temperature
  • 1
    egg yolk, at room temperature
  • 100 g
    Peppermint Crisp chocolate, finely chopped
  • TOPPING
  • 125 ml
    sour cream
  • 100 g
    Peppermint Crisp chocolate, finely chopped
 

Method

38 min. + resting time
 

We adjusted blogger This Old Gal’s recipe for a pressure-cooker cheesecake. It tastes even better the following day! Click here for the original recipe.



1 Prepare the crust

Line a spring-form cake pan with baking paper and spray well with non-stick spray. Mix the biscuit crumbs with the butter and spread evenly on the bottom of the cake pan. Place in the freezer while you prepare the filling.



2 Prepare the filling

Beat the cream cheese, mascarpone, sugar, flour and cream together until smooth. Add the eggs and egg yolk and beat until just combined. Stir in the chocolate. Pour the batter into the crust and smooth out the top.



3 Now for the cooking:

- Pour 250ml water into the Instant Pot’s inner pot. Cover the cheesecake with a double layer of foil and place it on the trivet with the handles facing upwards; lower carefully into the pot.


- Close the lid tightly and make sure the pressure valve is set to “Seal”.


- Click on the “Pressure Cook” button and then set the timer for 38 minutes. After a short while, the Instant Pot will switch on by itself and the screen will show that it is on.


- The pot must now build up steam and once it is ready, the silver float valve will rise and the timer on the screen will start counting down.


- Once the cooking time is up, it will make a beeping sound. The pot must now release steam. Wait 20 minutes (cheesecake usually cools overnight in the oven).


- Turn the pressure valve from “Seal” to “Venting” to release any remaining steam. Be very careful that you don’t burn yourself! The lid will remain closed until all the steam has been released. Keep an eye on the float valve until it drops down again.



4 Remove

Remove the cheesecake from the Instant Pot’s water bath and remove the foil carefully. It is normal for the surface to wobble but it should definitely not be runny. If there is condensation on the surface, gently pat dry with some paper towel. Allow to cool completely and refrigerate for at least 1 hour. 



5 Ta-da!

Melt the sour cream and chocolate, pour over the cold cheesecake and garnish as desired.

 

 

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2018-10-15 11:23
 
 
 
 
 
 
 
 
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