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Life, with Clotted Cream
An ordinary life with a dusting of luxury.
Chocolate Cherry cheesecake (with gin)
A baked cheesecake can be quite tricky to make, but this Instant Pot version is super delicious and fairly easy.
I have always loved cheesecake. Both types (fridge and baked) are very delicious, but I have a little preference towards the density of a baked cheesecake.
For a baked cheesecake you always submerge the pan into a bain marie in the oven to ensure that the top doesn’t crack and the cheesecake doesn’t dry out. ‘Baking’ the cheesecake in the Instant Pot gives it both the heat and the moisture it needs to cook perfectly.
Word of warning
Pay special attention to the mixing of the batter as it is really easy to over mix which will therefore result in a cracked cheesecake. Also ensure that you only unmould the cheesecake after it is completely cold and have set in the fridge for at least 4 hours or overnight. If you unmould it when it is hot it will not hold its shape as the middle may not be completely set.
Chocolate Cherry cheesecake (with gin)
Ingredients
- Base
- 125g digestive biscuits
- 30g dark chocolate squares
- 3 tablespoons melted butter
- 340 g cream cheese, at room temperature
- 200 g greek yogurt, at room temperature
- ½ cup caster sugar
- 1 teaspoon vanilla bean paste
- 2 tablespoons plain flour
- 2 tablespoons cocoa powder
- 2 medium eggs, beaten
- 250 g frozen black cherries (pitted)
- ½ cup sugar
- ½ cup gin
- ½ cup water
- 1 tablespoon cornflour
Cheesecake
Topping
Directions
- Base
- Place the digestives and chocolate squares into a food processor and pulse until a fine crumb.
- Pour the melted butter into the biscuits and pulse once more until combined.
- Press the crumbs firmly into a 7-inch spring form pan and chill.
- In a glass bowl, put the cream cheese and yogurt in. Use a spatula to combine lightly.
- Add the sugar and vanilla and combine lightly with a spatula into the cheese and yoghurt.
- Sift the flour and cocoa powder into the cheese mix and combine lightly with a spatula
- Beat the eggs with a hand mixer and then pour over the cheese cake mix.
- Combine with the hand mixer for no more than 30 seconds.
- Pour over the crumb base and place into your pressure cooker (on a trivet).
- Set the pressure cooker for 30 minutes on high pressure and NPR when the time is up.
- Let the cheesecake come to room temperature before putting in the fridge to chill for a couple of hours.
- One hour before serving, place the cherries, sugar and water in a saucepan.
- Heat gently until the sugar has dissolved and the mixture has boiled for 5 minutes.
- Mix the gin and cornflour together and pour into the saucepan to thicken the sauce.
- Only boil for 1 minute then take off the heat.
- Cover and stand until the sauce has reached room temperature.
- Just before serving, place the cheesecake on a cake board and pour over the cooled cherry topping.
Cheesecake
Topping
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Life, with Clotted Cream 
Interesting how you added gin to this cheesecake recipe!
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This looks really delicious!
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