One of the most incredible things you can make in an Instant Pot? A homemade cheesecake. This one’s got three different layers and two different kinds of chocolate to add to this decadent creation that the whole family will want you to make again. And it’s the holidays so calories don’t count, right? RIGHT?
2 tablespoons butter, melted
1 cup chocolate cookie crumbs (you can just throw a whole package of Oreos in the food processor, measure out what you need, and freeze the rest)
2 (8 oz) packages cream cheese, room temperature
2/3 cup sugar
1 tablespoon and 1 teaspoon corn starch
2 large eggs, room temperature
1/3 cup plain greek yogurt
1 tablespoon vanilla extract
3 oz milk chocolate
3 oz white chocolate
3 oz bittersweet chocolate (as dark as you can find)
Sugared cranberries (optional)
Spray 6-inch springform pan with nonstick cooking spray. Line the bottom of the pan with parchment paper for easy removal of the cake once it’s done.
Stir cookie crumbs and melted butter together and press evenly across the bottom. Place in the freezer to set (this can be done 2 to 3 days in advance).
Cream the cream cheese with a handheld mixer on low speed until very smooth, scrape the bowl and mix again. Add sugar and cornstarch; continue to scrape and mix the ingredients together on low speed until well combined and smooth. Add eggs, one at a time, continuing to mix and scrape bowl as needed. Finally, add yogurt and vanilla and mix just until blended. Scrape the bowl and continue to stir by hand until smooth, if needed.
Divide batter into 3 separate bowls (about 1 cup each). Melt the milk chocolate in the microwave for 30 seconds, stir. Return the chocolate to the microwave for another 15 to 30 seconds and stir until it is completely melted and smooth. Whisk into one of the bowls of cheesecake batter. Repeat with the white and dark chocolate (each being stirred into a different bowl of batter). Refrigerate the 3 bowls for 15 to 20 minutes so they will be more firm for layering.
Remove the bowls from the fridge and take the pan with the crust out of the freezer. Time to layer!
Pour dark chocolate batter into the center of the crust and smooth to form an even layer. Very carefully spoon dollops of the milk chocolate batter on top of the dark chocolate, gently smooth over the top (GENTLY so the layers don’t mix together). Repeat with white chocolate batter.
Add 1 cup of water to the pressure cooker pot and place trivet inside. Carefully lower the prepared pan onto the trivet. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 30 minutes.
When pressure cooking is complete, use a 10-minute natural release and then release any remaining pressure.
Remove pan from pressure cooker and let cool for 10 minutes. Slowly remove the springform ring, being careful not to break the crust. Allow the cake to cool completely and then cover and place in the refrigerator (at least 4 hours, overnight is best).
Before serving, let stand at room temperature 30 to 60 minutes. Decorate with sugared cranberries, if desired.
12-ounce bag fresh cranberries
1 cup granulated sugar
1 cup water
*additional sugar for rolling (see note below)
*Note: You can use regular granulated sugar for this recipe if you’d like to simplify things. We found the best results by first rolling in a slightly coarse sugar, and then rolling in regular granulated sugar that we pulsed several times in a food processor to create a slightly finer sugar.
Wash cranberries and discard any damaged ones. Place in a bowl. Combine sugar and water in a pot and heat until simmering. Stir until sugar is dissolved and let cool for a few minutes until warm (not hot). Pour over cranberries and let sit in fridge, covered, overnight.
Use a slotted spoon to remove berries from syrup. Set berries on a cooling rack that is placed over foil to collect drips. Spread berries out so they are not touching each other. Let dry for 1 hour.
Roll berries a handful at a time in sugar (use the two-sugar technique from the notes if desired.) Place sugared berries on a baking sheet, or foil, etc., and let dry for an hour or two.
Great tip: We just store in a container at room temperature. Try not to stack them too deep if possible, the more they rub against each other long term, the greater the chance of the sugar rubbing off.