Orange Infused Chocolate Cheesecake

As a professional cheesecake baker, I must admit I was skeptical about the ability of the Instant Pot to recreate the creamy denseness of my traditionally baked cheesecakes. A seven-inch cake baked in a slow oven will take 60 to 90 minutes. My research told me an Instant Pot cheesecake would take between 30 and 40 minutes. I shook my head and hoped for the best.

When I cut into the cheesecake prepared in the Instant Pot, I was dumbfounded (and delighted!) by the smooth texture and creaminess of the end product. All in 40 minutes.

Orange Infused Chocolate Cheesecake
by Louise Chiffonade Brescia

For the crust:

8 Tablespoons butter, melted
1 1/3 cups chocolate graham cracker crumbs, about 1 1/2 sleeves finely ground

For the filling:
24 ounces cream cheese at room temperature
3/4 granulated sugar
2 Tablespoons cocoa powder
2 Tablespoons corn starch
1/2 teaspoon vanilla
1 Tablespoon orange blossom water*
2 Tablespoons grated orange rind
3/4 cup melted semi-sweet chocolate, slightly cooled
3 eggs
2 Tablespoons heavy cream

For the ganache:
1/4 cup heavy cream
1 1/4 cups semi-sweet chocolate chips

Chocolate shavings (optional)

Prepare Instant Pot:

Remove handles from trivet. Place trivet at the bottom of the Instant Pot. Pour in 2 cups water.

Prepare crust:
Cut strips of parchment paper to fit the inside of the springform pan. Spray the springform pan thoroughly with no-stick spray. Press the parchment strips onto the inside walls of the springform pan and spray again. Combine melted butter and graham cracker crumbs thoroughly. Press the crust into the bottom and slightly up the sides of the springform pan. Wrap the bottom of the springform in a double thickness of heavy duty foil that is large enough to reach 1” above the springform sides. (This will help to remove the pan from the Instant Pot.) Set prepared springform aside.

Prepare filling:
In the bowl of a food processor, place the room temperature cream cheese, sugar, cocoa, corn starch, vanilla, orange blossom water and orange rind. Blend this mixture until thoroughly combined, a total of about 5 minutes; scraping down the sides occasionally. Add the melted chocolate and blend again, approximately 1 minute or until thoroughly combined. Mix together the eggs and cream in a cup measure and combine with a fork. Pour this mixture into the food processor and combine only long enough to blend into the cream cheese mixture. Scrape down sides and blend again about 30 seconds or 3-4 pulses. Pour filling mixture into prepared pan. Rap the pan evenly on a hard surface to dislodge any air bubbles.

Place springform into Instant Pot. Set for 40 minutes on high pressure with natural pressure release.

Gently and carefully blot any water that accumulates on top of the cake with a paper towel. Remove cake from Instant Pot using the excess foil “collar” and place on counter to cool completely, approximately one hour. Without removing the foil, wrap loosely in plastic and place in refrigerator. (Can be prepared one day in advance up to this stage. Refrigerate until ready to complete assembly.)

For service:
Blot any condensation with a paper towel. Remove foil from around cake and remove cake from springform. Carefully peel off parchment strips from sides of cake.

Prepare ganache:
Heat cream in a small saucepan until almost bubbling. Remove the pan from heat and pour in semi-sweet chips. Whisk until chocolate is melted. Allow ganache to cool slightly. Place cake on a pedestal or serving platter. Pour ganache on cake. Sprinkle chocolate shavings (if using) over cake and/or pedestal.

Use a thin, sharp knife (such as a boning knife) to cleanly slice cheesecake. Small portions are advised as the cake is intensely chocolate, intensely orange and very dense.

*Orange blossom water can be found at middle eastern groceries.