Who would've guessed that your Instant Pot could creative this delicious (and beautiful) dessert? A little sweet, a little tangy, the cheesecake's filling features three distinct vanilla, strawberry, and chocolate layers. This satisfying recipe's tender cookie crust makes for easy slicing and serving, perfect for when you have company over.
22 chocolate wafer cookies
3/4 cup granulated sugar, divided
1/2 tablespoon table salt, divided
2 tablespoons unsalted butter, melted
8 ounces 1/3-less-fat cream cheese, softened
4 ounces fat-free cream cheese, softened
3/4 cup light sour cream
1 teaspoon vanilla extract
2 large eggs
2/3 cup semisweet chocolate chips
8 ounces fresh strawberries, roughly chopped
1 cup plus 1 tablespoon water, divided
How to Make It
Tightly wrap outside of a 7-inch springform pan with aluminum foil. Lightly coat pan with cooking spray. Process cookies, 2 tablespoons of the sugar, and 1/4 teaspoon of the salt in a food processor until finely ground, about 20 seconds. Add butter; pulse to incorporate, about 5 times. Press on bottom and 1-inch up sides of prepared pan. Freeze crust while making the filling.
Beat cream cheese, 1/2 cup of the sugar, and remaining 1/4 teaspoon salt with an electric mixer on medium speed until smooth, about 2 minutes. Beat in sour cream and vanilla. Add eggs, 1 at a time, beating on low just until incorporated after each addition, and stopping to scrape down sides as needed.
Divide cream cheese filling evenly among 3 medium bowls. Microwave chocolate chips in a small microwavable bowl on HIGH, until melted and smooth, about 1 minute, stirring after 30 seconds. Let cool 5 minutes. Add melted chocolate to 1 bowl of cream cheese filling; stir to combine. Pour chocolate-cream cheese filling mixture into prepared crust, smoothing top. Freeze 15 minutes.
Stir together strawberries, remaining 2 tablespoons sugar, and 1 tablespoon of the water in a small saucepan over medium. Cook, stirring occasionally and mashing strawberries with back of a spoon or a potato masher, until broken down, about 12 minutes. Press mixture through a fine wire-mesh strainer over a bowl; discard solids. Stir strawberry puree into a second bowl of cream cheese filling until combined, and spread over chocolate-cream cheese filling. Freeze 20 minutes. Spread remaining cream cheese filling in third bowl over strawberry-cream cheese filling.
Insert steamer rack into a 6-quart programmable electric pressure cooker; add remaining 1 cup water. Place cheesecake on steamer rack. Close and lock lid of cooker; turn the pressure release valve to sealing position. Program cooker to cook on manual on high pressure for 25 minutes. Allow cooker to release pressure (steam) “naturally” for 10 minutes. Turn pressure release valve to the venting position to release remaining pressure from cooker until float valve drops. Carefully remove lid, and gently pat top of cheesecake with a paper towel to remove any accumulated condensation. Using a spatula, carefully lift pan from cooker.
Place pan on a wire rack, and cool cheesecake completely, about 2 hours. Remove foil from pan; cover and chill cheesecake 8 hours or overnight. Run a small offset spatula around edge of pan; remove sides of pan. Serve chilled or at room temperature.
This recipe was developed using the Instant Pot IP-DUO60 V2 pressure cooker.