Instant Pot Nutella Cheesecake Recipe

Method

• 1)

  Fill a large bowl with hot tap water from your sink, place the 2 Large Eggs into the bowl and set aside to get them to room temp (only takes a few minutes). Cut the cream cheese into small blocks, place it into a microwave safe bowl. Heat the cream cheese for 15 seconds, take it out, give it a stir than microwave for another 10 seconds then stir and check again – continue with 10 second increments until it’s very soft, almost melted.

• 2)

  Add 1¼ Cup Nutella, ⅓ Cup Granulated Sugar, 4 Teaspoons Cornstarch and ¼ Cup Heavy Cream to the bowl of cream cheese. Hand stir with a whisk or use the paddle attachment on a stand mixer (slowest setting) until it’s smooth and there are no lumps. Add 2 Large Eggs. Stir until the eggs are completely incorporated and the batter is smooth & homogeneous.

• 3)

  Trace the bottom of your 7 inch pan on parchment paper and cut out the circle to line the bottom of the pan.  *Optional: You can also line the sides of the pan by cutting a long strip of parchment, make sure the parchment doesn’t stick out above the pan (if you don’t want to use parchment on the sides, you can run a pairing knife around the edge to release the pan later) . Add 1 Cup of Chocolate Graham Cracker Crumbs, 2 Tablespoons of Granulated Sugar and 4 Tablespoons of melted Salted Butter into a bowl and mix well. Pour the crumbs into your springform pan and press very firmly onto the bottom, you can use a spoon or something with a flat bottom like a small ramekin to help even out the crust.

• 4)

  Pour the batter into your cheesecake pan. Pick up the pan and tap it a few times on the counter, then use a spoon or fork to even out the batter and pop any bubbles. Place a paper towel on top of the pan, it should not touch the cheesecake. Place one piece of foil on top and seal tightly,  then another piece of foil the bottom that wraps up towards the top ~ the entire pan should be covered ~ this helps prevent steam getting on your cheesecake. The cooking time for this recipe is also designed for this wrapping technique (your cheesecake could turn out overcooked if you’re not wrapping the top and bottom)

• 5)

  Place 1½ Cups of water into the Instant Pot and place the trivet into it. Carefully place the the cheesecake pan on top of the trivet or use an Instant Pot Silicone Sling – (purchase here) If you have a separate sealing ring you use for desserts, place that one on the lid.  Seal the lid and switch the knob to “Sealing”.  Set the Instant Pot for High Pressure / Manual for 53 minutes. Once the timer is up and you hear the beep, wait an additional 20 minutes before switching the knob to “Vent”, when the pin drops open your lid.

• 6)

  Carefully remove the cheesecake from the Instant Pot. Unwrap the foil, the pan will still be hot so use mitts or kitchen tongs – the cheesecake should be pretty solid on the outer edge and just slightly jiggly in the center.  Leave it on the counter to cool for about 1.5 hours, then place it into the refrigerator for 12 hours. If you lined the sides of the pan with parchment, simply release the pan after refrigerating – if you didn’t line the pan, use a sharp paring knife and run it along the entire edge of the cheesecake then release the pan. If you want to be extra, top with homemade chocolate whipped cream (recipe here) and Ferrero Rocher chocolates. Enjoy!