5/5 (3)

I never knew about cheesecakes until I came to the US. Once I tasted it during a potluck. From then on, I was very much awaiting the chance to try to bake it at home. But, I was scared that it might not turn out as good as the store bought one.

I got the recipe of a plain cheesecake when I bought a spring form pan online. But I modified it into a chocolate cheesecake according to my taste, and gave it to some of my friends for tasting. Everyone loved it, hence I am sharing the recipe. Follow the same and anybody can bake cheesecake at home.

Servings: 8 pieces

Ingredients:

For the base:

1. Pretzels or chocolate Oreo cookies – 1 cup (roughly crushed)
2. Butter – 3 tablespoons, melted
3. Sugar – 2 tablespoons

For the cheesecake:

1. Cream cheese – Two 8 ounce packets (at room temperature)
2. Eggs – 2 (at room temperature)
3. Heavy cream – 1/4 cup
4. All purpose flour – 1 tablespoon
5. Vanilla extract – 1 teaspoon
6. Semi sweet chocolate chips – 3/4 cup (6 ounces)
7. Cocoa powder – 2 tablespoons
8. Sugar – 1/3 cup

For the chocolate ganache topping:

1. Semi sweet chocolate chips – 1/3 cup
2. Heavy cream – 3 tablespoons

Method:

1. First prepare the base: Place the roughly crushed pretzels along with melted butter, sugar into a food processor and pulse until the pretzels are crushed even more, into tiny bits. Also all the contents should be mixed well together.

2. Then line your 7-inch spring form pan with a wax paper (cut it in circular shape to fit the pan) and transfer the above contents to it. Press it evenly on all sides with a back of a small cup and keep it aside.

Now for the cheesecake:

3. Take a non-stick pan, add the semi sweet chocolate chips along with cocoa powder and sugar. Keep the heat at medium and keep on stirring the contents. After 5 to 10 minutes, all the chocolate will be melted and become one with the cocoa powder and sugar.

4. Now, take the cream cheese in a bowl and using a hand-mixer, beat for 2 minutes. Then add the eggs, vanilla extract, heavy cream and beat until all the ingredients are well incorporated.

5. Then add the melted chocolate mixture along with all purpose flour and beat well. And then transfer it to the spring form pan.

6. Now take the instant pot and place the trivet inside it along with 1 cup water. Then place the cheesecake pan into it, seal the lid and pressure cook for 30 minutes. Then allow the cheesecake to cool down for 4 hours.

Chocolate ganache topping:

7. Take a microwave safe bowl and heat the heavy cream for 1 minute. Then mix the semi sweet chocolate chips into it. Keep on stirring for 2 minutes until all the chocolate it melted. Now, take this chocolate ganache and spread it over the cooled cheesecake.

8. Place the cheesecake pan into the refrigerator for an hour. Now the cake can be removed from the pan and then it is ready to serve.