Chocolate Cheesecake

I made this Decadent Chocolate Cheesecake to curb a Chocolate Craving.

The wonderful part of this Chocolate Cheesecake recipe is that it is made in my electric pressure cooker.  I love my Instant Pot Duo 60!

It has saved me so much time in the kitchen and makes it where I can walk away and let it do its magic while I work on things like getting my exercise in, developing more recipes and spending time with my family. If you don’t have one you need to put it on your Christmas list!!

Lets get back to the chocolate cheesecake …

I used to make a cheesecake like this every year when my boys were young, it was one of their favorite treats. They especially loved when I crushed candy canes on top and of course the chocolate crust. This chocolate cheesecake is extremely rich so you only need a small slice to satisfy you.

The pan I used for making this Chocolate Cheesecake in the Instant Pot

There are a couple different types of cheesecake pans you can use that will fit in your Instant Pot

This 7×3″ pan from Fat Daddio is the most popular

Personally, I have this 6 x 3  ” spring form pan from Wilton
Any pan larger than these will not fit within the liner of a 6qt Instant Pot.

I’ve also used these mini spring form pans to make cheesecakes from the Trim Healthy Mama Cookbook.

 

What type of Chocolate to use for this Recipe

Trim Healthy Mama’s love Lily’s Chocolate and it is perfect for this cheesecake recipe whether you use a chocolate bar or their chocolate chips you are sure to stay on plan without stomach upset or bloating from off plan ingredients.

I’ve also used these Stevia Sweetened Chocolate Chips or 85% chocolate.

The Chocolate Cheesecake Recipe:

For the Crust:

1/4 cup almond flour
1/4 cup cocoa powder
2 Tablespoons THM Super Sweet Blend
6 tablespoons unsalted melted then cooled butter

For the Filling:

8 oz Sugar Free Chocolate Chips (I used Lily’s or you can use these Stevia Sweetened Chocolate Chips)
1 lb room temperature cream cheese (I used 1 block full fat and 1 block 1/3 fat)
1/4 cup Low Carb Brown Sugar
2 whole egg (room temp)
1/4 cup sour cream (regular or low-fat)
1 tsp coffee extract
2 teaspoons THM Baking Blend
1 pinch salt

Instructions

Chocolate Cheesecake

 

Author: Judy Witherby

Nutrition Information

• Serves: 10

• Serving size: 1 slice
• Calories: 131

• Fat: 11g
• Carbohydrates: 17g
• Sodium: 32mg
• Fiber: 8g
• Protein: 4g
• Cholesterol: 45mg

Recipe type: Dessert

Cuisine: American

Prep time:  1 hour 15 mins

Cook time:  25 mins

Total time:  1 hour 40 mins

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Creamy delicious chocolate cheesecake that satisfies with every bite.

Ingredients

For the Crust:

• ¼ cup almond flour
• ¼ cup cocoa powder
• 2 Tablespoons THM Super Sweet Blend
• 6 tablespoons unsalted melted then cooled butter

For the Filling:

• 8 oz Sugar Free Chocolate Chips (I used Lily's or you can use these Stevia Sweetened Chocolate Chips)
• 1 lb room temperature cream cheese (I used 1 block full fat and 1 block ⅓ fat)
• ¼ cup Low Carb Brown Sugar
• 2 whole egg (room temp)
• ¼ cup sour cream (regular or low fat)
• 1 tsp coffee extract
• 2 teaspoons THM Baking Blend
• 1 pinch salt

Instructions

1. To prepare the Instant Pot for the process:
2. first you are going to want to add 2 cups of water to the pressure cooker and then place the rack on the bottom.
3. You are also going to need a "sling" so you can get the pan out of the pressure cooker once it has done its thing.
4. To make a sling:
5. You want two pieces of aluminum foil that are two feet long stacked on top of each other. Fold in half lengthwise so you now have a long sling that is four layers thick. I folded all my edges over so that they would stay together.
6. To make the crust:
7. Combine the almond flour, cocoa, sweetener and unsalted melted then cooled butter. Add crust mixture to the bottom of the pan and up the sides a little.
8. For the Cheesecake:
9. I prepped the chocolate ahead of time by melting it slowly in a stainless steel bowl over warm water and allowed it to cool slightly
10. Cream the cream cheese with low carb brown sugar. Add eggs one at a time. Add melted chocolate and sour cream. Consistently scrape down the sides of the bowl after each addition. Add coffee and baking blend with pinch of salt in it. Scrape! Scrape! Scrape! Blend until creamy.
11. Pour mixture into prepared dish.
12. Smooth down top with spatula. Place pan on sling and then move and lower carefully into the Instant Pot.
13. set your Instant Pot to max pressure for 25 minutes (Manual/high).
14. Allow to cook, shut your Instant Pot Off and use Natural Pressure Release for 12-16 minutes. If the pin has not dropped then Quick Pressure Release.
15. Unlock the lid and using the sling transfer pan to cooling rack for one hour. Unfasten, loosen and remove the collar of the cake pan. Let cake come to room temperature and then chill in the fridge overnight or a minimum of 4 hours before serving.

To Bake in the Oven:

1. Place foil over the bottom of the spring form pan, seal so that water doesn't get into pan. You can also place foil on the top of the pan if desired.
2. Place pan into a 13 x 9 baking pan and fill with water ½ way up the sides of the spring form pan.
3. Place 13 9 pan into a preheated 350 degree oven and bake for 60-70 minutes.
4. When cheesecake is done cooking, turn oven off and allow o sit in warm oven for 2 hours.
5. Remove from oven, loosen edges and refrigerate for 8-12 hours before serving.

Notes

Serve topped with Handy Chocolate Sauce from the Trim Healthy Mama Cookbook or your favorite topping.

3.5.3226