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5 from 3 votes
Instant Pot Chocolate Orange Cheesecake
Instant Pot Chocolate Orange Cheesecake
A very rich and decadent chocolate orange cheesecake to satisfy Terry's chocolate orange fans everywhere! Use orange liqueur or simply use freshly squeezed orange juice if you are avoiding alcohol.
Servings: 8
: 578 kcal
Author: Just Jo
Ingredients
For the base
  • 150 g bourbon biscuits oreos can be used instead
  • 40 g melted butter
For the cheesecake
  • 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
To finish
  • 50 g white chocolate
  • 25 g double cream
  • Slices of Terry's chocolate oranges
  • Orange coloured sprinkles
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Pour into the tin on top of the base slowly and gently. It should find it's own level.
  5. Now pour 250ml of water into the Instant Pot and place the trivet on top with the arms folded down.
  6. 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.
  7. When closed, ensure the vent is set to "Sealing" and select Manual, adjusting time to 25 minutes.
  8. 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.
  9. Cool on a rack and when at room temp, chill for a minimum of 4 hours if not over night in the fridge.
  10. 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.