I remember a time when I thought chocolate cheesecake was a crime against cream cheese. Of course, that was before I took the leap of faith to get over myself and actually taste a mouthful of the splendid deliciousness that it truly is. Chocolate and cheese seem as if they shouldn’t go together but I hope I can persuade you to be a bit more openminded than I was by the end of this post! It’s become a bit of a tradition for me to come up with new cheesecake recipe each Christmas and seeing the Big Day is a mere five days away now, and Hungry Hubby couldn’t have Christmas with a
Having seen the error of my ways in refusing to try it for years as a youngster, I am definitely now a fan of chocolate in my cheesecake but it is for Hungry Hubby and the 55% of my Facebook followers who recently voted for a chocolate orange recipe over a mint chocolate one that this recipe is for. However, there is one part I absolutely adore – it’s the bourbon biscuit base. Bourbons are a chocolate sandwich biscuit filled with chocolate buttercream. They are really old fashioned and they are my most favourite biscuit in the world. They are to Brits as Oreos are to Americans, but don’t be fooled by the name – they are nothing to do with bourbon the alcoholic drink popular in the States! I love bourbon biccies so much I have cushions and a handbag even in their shape, lol! They are the perfect biscuit to have with a cup of coffee as far as I’m concerned and in fact, the reason that this Instant Pot Chocolate Orange Cheesecake uses them in the base only rather than up the sides of tin as well is because I wanted to keep a few back for snacking for myself and didn’t want to use the whole packet lol! You can double the base quantities and press the crumbs up the sides of the tin if you prefer.
- 150g bourbon biscuits (oreos can be used instead)
- 40g melted butter
- 560g full fat cream cheese
- 150g soft brown sugar
- 2 tbsp cocoa powder
- 2 large eggs
- 1 tbsp Cointreau/Grand Marnier/orange juice
- 2 tsp orange extract
- 100g dark chocolate, melted and cooled a little
- 50g white chocolate
- 25g double cream
- Slices of Terry's chocolate oranges
- Orange coloured sprinkles
- Start by blitzing the biscuits in a food processor to a fine crumb, then with the motor still running, pour in the melted butter, pulsing to mix.
- Tip into a 7 inch diameter spring form cake tin (I like to line mine with my reusable silicone liners) and press into the base in as even a layer as you can.
- Clean out the food processor and then blitz all the filling ingredients together for the filling apart from the melted chocolate at first. Once smooth and silky, scrape in the chocolate and blitz again to combine.
- Pour into the tin on top of the base slowly and gently. It should find it's own level.
- Now pour 250ml of water into the Instant Pot and place the trivet on top with the arms folded down.
- Take a long piece of foil and fold lengthways to make a strip long enough to allow you to lower the cheesecake on to the trivet and retrieve when cooked. Do this now. Then take 4 or 5 pieces of kitchen roll and tuck them over the cheesecake, trying to tent them around the tin before folding the foil very gently over enough to allow you to put the lid on.
- When closed, ensure the vent is set to "Sealing" and select Manual, adjusting time to 25 minutes.
- Leave for 10 minutes after cooking time finished to give you a Natural Pressure Release then remove the lid, discard the now wet kitchen roll and using the foil sling, carefully remove the cheesecake. It should have a hint of a wibble wobble in the middle still.
- Cool on a rack and when at room temp, chill for a minimum of 4 hours if not over night in the fridge.
- When ready to serve, unmould the tin and transfer to a serving plate. In a small saucepan, add the white chocolate and double cream and over a low heat, melt together. Beat with a spatula until smooth then drizzle in a zig zag fashion over the top of the chilled cheesecake. Decorate with sprinkles and Terry's chocolate orange segments as liked.
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