black forest cheesecake

I have just the recipe for you. I am going to show you how to make this Instant Pot Black Forest cheesecake! Super easy and oh so tasty!

Instant Pot Black Forest Cheesecake

Oreo Cookies

Butter

oz Cream Cheese (room temp)

Cup Semi sweet Chocolate Chips (melted)

Cup Sour Cream

Tbsp Cocoa Powder

Tsp Vanilla

Large Eggs

Sugar

oz Cherry Pie Filling

oz Whipped Topping

Chocolate Sprinkles

Spray a 7.5-inch springform pan with baking spray and line the bottom with parchment paper. Be sure to spray the paper and sides of the pan.

Use a food processor to chop up the cookies. When done they should be a crumb texture. Then mix in the melted butter for the crust and mix well. 

Dump the crumb mixture into the sprayed pan. Press the crumb mix on the bottom and part the way up the sides. Set in the freezer while you make the cheesecake.

Crust:

In a large mixing bowl or stand mixer, beat cream cheese, sour cream, and sugar until well mixed and smooth.

Now add in the melted chocolate, cocoa powder, and vanilla and mix again. 

Next, add the eggs and blend well.

Pour the cheesecake filling into the crust. Then cover the pan with foil.

Add one cup of water to the Instant Pot and place a trivet inside. Carefully put the cheesecake on the trivet.

Close the lid and set it to sealing. Cook on high pressure for 35 minutes. When it beeps that it is finished allow to natural release for 20 minutes.

Remove the lid and use a paper towel or towel to dab the foil to remove any moister. Then remove the pan from the pot and place it on a wire rack to cool completely.

When cooled place into the fridge for 6 hours to overnight.

Remove cheesecake from springform pan and place on a serving plate. Pipe cool whip around the edge of the cheesecake.

Then scoop the cherry pie filling on the cheesecake in the center. Top with a few chocolate sprinkles. Then simply cut and serve.

Cheesecake:

Black Forest Cheesecake is three layers of absolute bliss that absolutely stuns when served! A chocolatey cake layer is topped with the most luscious, decadent chocolate cheesecake, then it&#039;s all topped off with a sweet cherry topping.

Black Forest Cheesecake Recipe

all-purpose flour (120 grams)

cocoa powder (29 grams)

½ teaspoon baking soda (3 grams)

salt

¼ teaspoon baking powder (1 gram)

sugar (150 grams)

unsalted butter (57 grams, room temperature (½ stick))

vegetable oil (50 grams)

brown sugar (27 grams)

eggs (100 grams, room temperature)

buttermilk (114 grams, room temperature)

sour cream (43 grams, room temperature)

espresso powder

pure vanilla extract (4 grams)

water

cream cheese (681 grams, room temperature (3 bricks))

sugar (200 grams)

heavy cream (151 grams)

chocolate

plain yogurt (43 grams, room temperature)

eggs (150 grams, room temperature)

egg yolk (14 grams, room temperature)

½ teaspoon pure vanilla extract (2 grams)

cocoa powder (16 grams)

sugar (14 grams)

cherry pie filling (595 grams (1 can))

Preheat

Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and gently spray the sides with nonstick spray. Set aside.

Whisk

In a medium-sized bowl, whisk the flour, cocoa powder, baking soda, salt, and baking powder together. Set aside.

In a separate, large bowl, whisk together the granulated sugar, butter, vegetable oil, and brown sugar until smooth and creamy. Whisk in the eggs. Add in the buttermilk, sour cream, espresso powder, and vanilla extract and whisk to incorporate. Mix in the flour mixture just until combined. Mix in the hboiling water until fully incorporated. The batter will be runny at this point.

Pour

Pour the batter into the prepared springform pan and place into the oven to bake for 50 minutes, or until a toothpick inserted comes out clean or with moist crumbs.

Remove

Once baked, remove from the oven and place onto a cooling rack to cool completely.

For the Cake

To make the cheesecake batter, add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment and beat together on high-speed for 1 minute or until smooth and creamy. Add in the heavy cream, melted chocolate chips, and yogurt, and mix until fully incorporated.

Beat

Add the eggs and vanilla extract and beat together for 30 seconds. Lastly, add in the cocoa powder and salt and mix until incorporated. Pour the cheesecake batter onto the baked cake layer.

Wrap

Wrap the bottom and sides of the springform pan with aluminum foil to prevent any water from seeping in. Place the springform pan into a larger baking pan and fill with enough water to come 1 inch up the sides of the springform pan to form a water bath.

Bake

Place both pans into the preheated oven to bake for 1½ hours. Once baked, turn the heat off and leave the cheesecake in the oven to set for 1 hour with the door closed.

Cool

Once the cheesecake has set, remove from the oven, unwrap the aluminum foil and, place the cheesecake pan onto a cooling rack to cool completely.

Chill

Once the cheesecake has cooled, cover with aluminum foil or plastic wrap and place into the refrigerator to chill for at least 8 hours.

For the Cheesecake

Whip

After the cheesecake has chilled, make the whipped cream topping. Place the heavy cream, powdered sugar, vanilla extract, and salt into the bowl of a stand mixer fitted with a whisk attachment. Whip together on medium speed for 3-4 minutes until a fluffy whipped cream has formed. Spoon the whipped cream into a piping bag fitted with an open star tip.

Release

Run a butter knife along the inside edge of the springform pan to release the cheesecake from the sides of the pan. Release the springform pan and remove the sides from the cheesecake. Place the cheesecake onto a serving platter or a cake stand.

Pipe

Spoon the cherry filling onto the center of the cheesecake (try to spoon the cherries without the sauce - leave as much sauce as possible in the can). Pipe whipped cream swirls around the edge of the cake to form a barrier for the cherry filling.

Serve

For the Topping

The easy black forest cheesecake roll that will be a hit at your next event.

Easy black forest cheesecake roll recipe

jar Pitted Morello Cherries

20.00 ml caster sugar

20.00 ml Cointreau, Chambord

dark cooking chocolate, finely chopped

(3/4 cup) thickened cream

golden syrup

pkts Hand Finished Chocolate Brownies

(3/4 cup) thickened cream, extra, whipped

pkt cream cheese, chopped,

butter,

(1/2 cup) icing sugar mixture

tsp vanilla extract

Step 1

Drain the cherries, reserving 125ml (1/2 cup) of the syrup. Place the reserved syrup in a small saucepan. Add the caster sugar and cook, stirring, over a low heat until the sugar dissolves. Increase the heat to high and bring to the boil. Simmer for 4 minutes or until thickens slightly. Remove from the heat. Stir in the liqueur and set aside to cool completely.

Step 2

Meanwhile, place the dark chocolate, thickened cream and golden syrup in a microwave-safe bowl. Microwave on high, stirring every minute, until the mixture is melted and smooth. Set aside for 30 minutes to cool slightly. Place in the fridge, stirring halfway through, for 20 minutes or until thick enough to spread.

Step 3

To make the cheesecake filling, use electric beaters to beat the cream cheese, butter, icing sugar and vanilla in a bowl until smooth and fluffy.

Step 4

Place a large piece of baking paper on the kitchen bench. Place the brownies with the two longest slides sitting side by side. Use a rolling pin to roll over the brownies to make a 24 x 30cm rectangle. Use your fingers to press any rough edges together.

Step 5

Spread the top of the brownie with 1/2 cup of the chocolate mixture to cover. Cover the remaining chocolate mixture with plastic wrap and set aside at room temperature.

Step 6

Spread the cream cheese mixture over the chocolate mixture, leaving a 2cm border along one of the long edges of the brownie.

Step 7

Reserve 10 cherries. Place the remaining cherries randomly over the top of the cream cheese mixture. Using the paper and starting from a long side, roll up to form a log. Carefully transfer to a baking tray. Place in the fridge for 6 hours to chill and set.

Step 8

Place the log on a serving plate or board. Spread the remaining chocolate mixture over the top of the roll to cover.

Step 9

Spoon the whipped cream into a piping bag fitted with a 1.5cm fluted nozzle. Pipe along the top of the roll. Decorate with the remaining cherries and drizzle with the cherry syrup. Serve immediately.

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