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 Terry’s Chocolate Orange or three, then Instant Pot Chocolate Orange Cheesecake it has to be! If you can’t stand Christmas Pudding, then perhaps you’d like this as your dessert instead.
By now, you all know how much I love my Instant Pot and how fantastic I find cheesecakes are that made in it come out.
There really is something pretty special about the change in texture you get by pressure cooking your cheesecake as opposed to baking it, with or without a water bath. It’s just so velvety and silky, fluffy and yet rich and oh so creamy too.
You simply can’t get that texture by any other cooking means. Cheesecakes are pretty decadent as they stand but adding some melted chocolate tips them over the edge! You may need to have a lay down after reading this post let alone making the cheesecake 😉
I’ve never been able to melt down an actual chocolate orange successfully as they always split – the oil comes out and wont mix in, for love nor money, so I use some orange extract and either a splash of orange liqueur or simply the juice of an actual orange to get the flavour instead. If you know of a brand of orange flavoured chocolate which behaves itself when melted down, then do let me know. I also use soft brown sugar as I think the treacly caramel tones pair well with the orange.
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 form! 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.
- 150 g bourbon biscuits oreos can be used instead
- 40 g melted butter
- 560 g full fat cream cheese
- 150 g soft brown sugar
- 2 tbsp cocoa powder
- 2 large eggs
- 1 tbsp Cointreau/Grand Marnier/orange juice
- 2 tsp orange extract
- 100 g dark chocolate melted and cooled a little
- 50 g white chocolate
- 25 g double cream
- Slices of Terry's chocolate oranges
- Orange coloured sprinkles
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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.
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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.
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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.
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Pour into the tin on top of the base slowly and gently. It should find it's own level.
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Now pour 250ml of water into the Instant Pot and place the trivet on top with the arms folded down.
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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.
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When closed, ensure the vent is set to "Sealing" and select Manual, adjusting time to 25 minutes.
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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.
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Cool on a rack and when at room temp, chill for a minimum of 4 hours if not over night in the fridge.
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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.
This post contains affiliate links, meaning I will earn a little commission if you chose to buy items I’ve advertised, helping me to bring you all these recipes for free!
Like this post? Then why not try these related recipes:
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- Raspberry & Orange Friands
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- Terry’s Chocolate Orange Brownies
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- IP Alternative Christmas Pudding
O wow! i dont have an instant pot and we live in China currently and havent seen them available! my hubby loves chocolate orange and i would love to make this for xmas. can i bake this instead of the instant pot? would you recommend any of your other cheesecakes recipes to follow for this? ive never made a baked cheesecake before and am dying to try!
Hi there Jesse – thanks for stopping by! I would follow the method for the following cheesecake but as the chocolate orange one is quite a bit smaller, I would start checking if it is done at 40 minutes. I hope that helps until China get Instant Pots lol! 😀
http://www.everynookandcranny.net/blueberry-maple-cheesecake/
Thanks Jo!! I’ve made loads of your recipes..Your love of ginger might be on par with mine 🙂
No way! That’s so brilliant to hear 😀 And of course, always a pleasure to meet another ginger nut 😀 xx
Haha!! X
Although not exactly the same, my mother made a very similar cheesecake, so this brings back nice memories. Great looking cheesecake by the way.
Aw, there’s nothing better than nostalgia associated with a spot of home baking!
I do miss Terry’s chocolate orange. What a delicious cheesecake, chocolate and orange are delicious flavor combination.
It’s a bit of a crowd pleaser whenever I post chocolate flavoured with orange or mint but I do love it. And you can certainly make this with real orange juice and ordinary chocolate if Terry’s choc oranges elude you now!
Love the flavours in this – orange and chocolate are a favourite of mine and especially when Cointreau is involved!
I know, right? I couldn’t turn down Cointreau if I tried lol 😉
Wow, what a lovely recipe. So full of flavor and festiveness! I need to get one of these instant pots; I see so many recipes for them!
WOW, this looks like a delicious sweet treat! We like to make a handful of sweet items for our NYE celebration, this will be a hit!
Oh yay Cindy! I do hope you try and love this cheesecake 😀
Best cheesecake ever! Followed the recipe exactly and it came out perfect. There’s a second one in my IP as I write…
Thanks for sharing this great recipe.
Oh my, this looked delicious. I made it, following the recipe exactlythis afternoon..it’s been in the fridge for 5 hours and it’s not set in the middle. 🙁 Will it firm up overnight do you think?I hope so! The outside bit tastes really nice!Andi x
Hey Andi – whoa you are *fast* in making this, I feel like I just hit publish lol. I’ve never had a problem with it setting after an overnight chill in the fridge; even though after 25 mins on manual high plus 10 mins natural pressure release, it does have quite a wibble wobble to it (as do all the IP cheesecake recipes I’ve written actually). So fingers crossed, it will be grand come the morrow! Xx
Im super fast, right?! I was looking to make a cheesecake (have never made one before!) and your recipe popped up and sounded ideal.It was indeed wobbly wobbly when I took it out of the IP, so hopefully tomorrow it will be set nicely. Thanks for your recipes. They are really helpful to new Instant Potters like myself.x
No, I love it – early adopters are food blogger gold lol! So happy to hear you’re liking the recipes – I’m looking forward to the new year and bringing a whole load more to the blog. I’m sure your cheesecake will be fine come tomorrow x
Still not set. I’m convinced it wasn’t cooked when it came out of the IP. It was very, very wobbly wobbly… perhaps too much so! Shame as the outsides have set brilliantly.Ah well, into the bin with it and I’ll try again another day, with a slightly longer cooking time for my IP. ?
That’s such a shame Andi – I’m scratching my head to think what went wrong. Double check that it says High when you select Manual on the Instant Pot (that’s the default setting). It may help to use all the dairy and eggs at room temperature before you start too although I use it from the fridge myself. Another 5 mins cooking time I would think, should be as much as you’d need. Sorry to hear it didn’t work (maybe cut off the cooked bits though so it’s not a total loss!). I’m frustrated for you as it always works for me! Xx
Yeah, I agree, probaby another 5 mins would have done it. There’s not much to cut off.. only the 1st couple of cm round the outside is properly set. I’ve rescued the chocolate orange segments off the top though. ?I’ll try again and cook for longer as it seems like a great recipe. Lovely chatting with you, Merry Christmas and thanks for all the recipes.
Best of luck, you’re very welcome, and Merry Christmas to you and yours! Xx
Thanks Jo
I made this for Christmas Day pud to take to my brothers for our family get together. It was delicious and an absolute triumph ~ they were fighting over it in the end lol
Would it be possible to adapt your cherry bakewell one to the IP?
Lol that’s brilliant Shelley! Gotta love a food fight 😉 Funnily enough, I am a=working on adapting my Bakewell Cheesecake for the IP as so many people have requested it. It’s definitely possible and the main adaptation will be reducing the quantities as you can’t use a tin bigger than 7 inches in the IP. Merry Christmas and thanks for letting me know it was such a hit! xx
Hi Jo
I’d like to adapt this recipe to make a coffee and walnut version. I would substitute the bourbons for coffee creams and the orange juice/liqueur for espresso/coffee liqueur.
My questions are as follows:
1) could I add chopped walnuts to the base without increasing the butter?
2) do I need to add the cocoa powder, is this an essential ingredient to make the cake set?
3) by eliminating the melted dark chocolate, will I change the texture of the cake?
Many thanks
Sarah
Hello Sarah – thanks for the great questions, a coffee and walnut version sounds divine (please accept my generous offer to taste test it for you when it’s cooked lol).
What I would do is actually use my Snowball recipe to convert to a coffee and walnut version as it is more directly comparable to what you need: http://www.everynookandcranny.net/instant-pot-snowball-cheesecake/
I would omit the lime and instead of it’s juice, use some instant espresso mixed with a little boiling water (1 tsp in 2tsp water probably).
The cornflour helps with the set here whereas the cocoa in the Chocolate Orange version is there to bump up the chocolatey flavour, not as a setting agent.
By using the Snowball version, you will still get a good depth of cheesecake – if you left the chocolate out of the Chocolate Orange one, it would definitely change the texture and it would likely need to be cooked for less time as it would be very shallow.
As for the base – what I would do is blitz the biscuits in the food processor, add the nuts then then butter amount stated and blitz to combine. If you can compress the nutty biscuit mix together with your hands, then there is enough butter, if not, melt another 10-20g butter and add in whilst blitzing one final time. I have a pathological fear/hatred of greasy biscuit bases on cheesecakes so keep the butter as low as I possibly can! But regardless, know that pressure cooking it compacts the base beautifully so you really don’t need more butter – err on the side of caution.
I hope that all helps x
Fabulous Jo, thank you so much for your speedy reply. I’m looking to make it tomorrow if time allows so I’ll send you a photo
Yay! I try and reply as soon as I can – usually I will do this first thing in the morning or last thing at night. For mega urgent requests, Facebook is the best place to find me on my page x
These look rich and delicious Jo! I love the combination of orange and chocolate flavor together.
Thank you Agness! It’s a favourite here too 😀
This looks fabulous and I can’t wait to try it! If I only use 500g of cream cheese, will it still work? My packages are only 250g and I’m wanting to be a bit lazy and not measure out the other 60g! Haha!
Hi Joanne! Yeah, you’ll be reet, to coin a Yorkshire-ism lol. I would simply add the extra 60g in double cream and not worry about it too much at all. Enjoy your cheesecake! x
Hello there from Australia…I have recently been fortunate enough to get an instant pot and really want to try this delicious recipe, we cannot get Bourbon biscuits here in Australia but we can get the Oreos…do you scrape off the filling or not when blitzing in the food processor ? Loving your site.
Hi there Lizzy! Thank you for commenting and welcome to club Instant Pot! You can use Oreos no problem, and blitz them whole. You want that creamy filling to help stop the base becoming too crumbly x
Hi again Jo..Lizzy here from Oz again….I have made this Gorgeous Yummy Cheesecake 3 times now and everytime it is Delish…Just wondering if I can leave out the 2 Tablespoons of Cocoa powder, would this affect the setting or anything like that, does the Cocoa powder just give more of the chocolate flavour…could you please advise on this…Xx
Your Lemon and ginger has always been our favourite , way above any other cheesecake , but tried the chocolate and orange for the forst time this xmas and it id up there with L&G . Amazing thankyou..