Prepare to embark on a culinary journey that combines the rich traditions of German baking with modern convenience. This Black Forest Chocolate Cheesecake isn't just a dessert—it's a luxurious experience that transforms ordinary ingredients into an extraordinary masterpiece. Imagine a velvety smooth chocolate cheesecake, perfectly cooked in an Instant Pot, topped with luscious cherry filling that will make your taste buds dance with delight. Whether you're a seasoned baker or a curious home cook, this recipe promises to elevate your dessert game and impress even the most discerning chocolate lovers.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: German
Serves: 8 servings
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 24 ounces cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup unsweetened cocoa powder
- 1 can cherry pie filling
Instructions
- Prepare the springform pan by lightly greasing a 7-inch springform pan and cutting a parchment paper circle for the bottom.
- Create the chocolate cookie crust by mixing chocolate cookie crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer.
- In a large mixing bowl, beat cream cheese and granulated sugar using an electric mixer until smooth and creamy, approximately 2-3 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Ensure no lumps remain in the mixture.
- Incorporate vanilla extract, sour cream, and unsweetened cocoa powder. Mix until the batter is completely smooth and uniform in color.
- Pour the cheesecake batter over the prepared chocolate cookie crust, smoothing the top with a spatula.
- Add 1 cup of water to the Instant Pot inner pot. Place the trivet inside and carefully lower the springform pan onto the trivet.
- Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 35-40 minutes.
- Once cooking is complete, allow natural pressure release for 15 minutes, then carefully do a quick release.
- Remove the cheesecake and let it cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
- Before serving, top the cheesecake with cherry pie filling, spreading it evenly across the surface.
- Slice and serve chilled, garnishing with additional chocolate shavings or whipped cream if desired.
Tips
- Ensure all ingredients are at room temperature before mixing to achieve a smooth, lump-free batter.
- Use high-quality cocoa powder for a richer chocolate flavor.
- When pressing the cookie crust, use the back of a spoon or a flat-bottomed glass to create an even, compact layer.
- Be precise with cooking times to prevent over or undercooking the cheesecake.
- Allow the cheesecake to cool completely before adding the cherry topping to prevent bleeding and maintain a clean presentation.
- For a professional touch, use a hot knife (run under hot water and dried) when slicing to get clean, perfect cuts.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories: 495kcal
Carbohydrates: 42g
Protein: 9g
Fat: 34g
Saturated Fat: 19g
Cholesterol: 145mg
