Select High Pressure and set the timer for 25 minutes. (No need to remove the springform pan from the pressure cooker to add the batter.) Pour batter on top of the brownie in the springform pan.Add flour, vanilla and eggs and mix just until blended don’t over mix. In a mixing bowl beat cream cheese and sugar at medium speed until smooth. While brownie is cooking, prepare cheesecake batter.use a natural pressure release for 5 minutes, and then do a quick pressure release to release any remaining pressure.
When beep sounds, turn off pressure cooker. Select High Pressure and set the timer for 7 minutes. Fold the foil sling down so that it doesn’t interfere with closing the lid. Carefully center the filled pan on a foil sling** and lower it into the pressure cooking pot. Pour 1 cup of water into the pressure cooking pot, and place the trivet in the bottom.Add the dry ingredients and stir just combined. Whisk together butter, sugar and vanilla in a mixing bowl.In a small bowl, whisk together flour, cocoa, baking powder and salt set aside.Prepare a 7 inch springform pan by coating it with a non-stick spray.What do you think? Should I do another version with a chocolate cheesecake middle? Or, is the brownie bottom enough chocolate to count as a Black Forest Cheesecake? Everyone loved it! My mother-in-law said she was expecting a chocolate cheesecake when I called it a Black Forest Cheesecake. I served this cheesecake at my twin sons’ 21st birthday party. I’m not a big fan of coffee desserts, so instead of a coffee flavored cheesecake, I decided to create a black forest cheesecake with a brownie layer on the bottom, creamy cheesecake in the middle, and topped with my easy-to-make Pressure Cooker Cherry Compote. I loved the idea of a brownie base for the cheesecake instead of a cookie crust. The easiest way to know a cheesecake is done is to use an instant-read thermometer. They are easy to use and your Instant Pot can help you create this delicious Black Forest Cheesecake! Making Black Forest Cheesecake in an Instant PotĪn Instant Pot is one of the most popular brands of electric pressure cookers. The recipe was a Kahlua Coffee Brownie Cheesecake recipe from Life Love and Sugar. Serve with or without ice cream and enjoy.Black Forest Cheesecake has a fudgy brownie bottom topped with creamy smooth cheesecake that’s served with a sweet, tart cherry compote. One of the most decadent and gorgeous pressure cooker cheesecake recipes! It’s so easy in your Insta Pot, too!Įileen, a Pressure Cooking Today reader, recently contacted me asking for help converting a cheesecake recipe to a pressure cooker cheesecake recipe. Just before serving, pour the jar of cherry compote on top of the cheesecake and add chopped flakes all over to make it extra yummy. Put the cream cheese mixture on the cheesecake base and then I dolloped some of the compote juice on top of the cheesecake and using a cocktail stick make some swirls in the mix before putting back in the fridge for a good few hours until I was ready to serve. Mix until it’s light and fluffy and then gently fold in the cream. Whisk up the double cream so it has increased in volume but don’t let it go too thick (like I’ve done before).īeat the cream cheese and slowly add the sieved icing sugar. Use the chopped chocolate to create a layer on top and push it into the base slightly before placing it in the fridge. Melt the butter and add it to the biscuits, mix well and press firmly into the prepared tin. Grease the bottom and lower side of a 9 inch springform tin so the biscuit base doesn’t stick but obviously you can use a smaller tin and reduce the ingredients if you wish.īash up the digestive biscuits or put them in a food processor to turn them into fine crumbs. Handful of small chopped chocolate (I used uneaten Galaxy Easter Egg) It’s super easy to make, no bake and a guaranteed crowd pleaser. If you like Black Forest Gateaux and you like Cheesecake then this one is for you.
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