COURSE:
Cake, Dessert
Chocolate Praline Cheesecake: Decadence Made Easy
Indulge in the ultimate dessert experience with our Chocolate Praline Cheesecake. This luxurious treat combines the rich, creamy texture of chocolate cheesecake with the irresistible crunch of praline, creating a dessert that’s as indulgent as it is unforgettable. Made effortlessly with the Instant Pot, this recipe ensures a perfectly smooth and moist cheesecake every time.
The base of this decadent dessert features a buttery biscuit crust, topped with a luscious chocolate cheesecake filling. The Instant Pot’s even and gentle cooking method prevents cracks and keeps the cheesecake silky and tender. To elevate the flavour, a layer of crunchy praline adds a delightful texture contrast, balancing the creamy richness with nutty caramelised notes.
Perfect for special occasions or simply as a sweet indulgence, Chocolate Praline Cheesecake is a show-stopping dessert that’s sure to impress. Whether served on its own or garnished with whipped cream and a drizzle of chocolate sauce, this cheesecake is a celebration of flavour and texture. With the Instant Pot, creating this sophisticated dessert is easy, making it the ideal choice for both novice bakers and seasoned chefs.
Chocolate Praline Cheesecake
Product:
Instant Pot Multi Pressure Cooker
Ingredients
- Butter for greasing
- 200 g digestives
- 60 g butter
- 450 g cream cheese
- 160 g sugar
- 2 medium eggs
- 80 g creamy almond butter
- 120 ml double cream
- 120 g chocolate
- 50 g almonds
Instructions
- Grease a 16cm wide cake pan with butter.
- Mix crushed biscuits with the melted butter in a bowl.
- Pour into the prepared cake pan and press firmly on the bottom and slightly up the sides, then place in the fridge to set.
- Make the cheesecake filling by beating the cream cheese with a hand mixer in a large bowl until smooth.
- Add the sugar and continue to beat until combined.
- Add the eggs, one at a time, beating after each one to incorporate completely.
- Divide the cream cheese mixture in half in 2 separate bowls. In one bowl, add the almond butter to the mixture and stir until combined.
- In the other bowl, fold in 40g of the chopped chocolate.
- Remove the crust from the fridge. Pour the chocolate chunk cream cheese filling into the crust and spread carefully.
- Top with the almond butter cream cheese filling and spread this layer too.
- Add 500ml water into the inner pot and place the cheesecake inside on top of a trivet.
- Secure the lid, and select Pressure Cook in ‘High’ and program for 22 minutes.
- When the program has finished, allow the pressure to release naturally 15 minutes, then quick release any remaining pressure.
- When the valve drops, remove the lid, and carefully remove the cake pan from the inner pot.
- Use a paper towel to remove any water off the top of the cake, and then refrigerate the cheesecake at least 8 hours.
- To make the topping, heat the double cream in a saucepan and bring it to a slow boil whisking occasionally.
- Once boiling, remove from heat and add the remaining chopped chocolate.
- Leave for a few minutes until the chocolate begins to melt, then whisk until smooth and leave to cool for 10 minutes.
- Remove the cheesecake from the fridge and pour the chocolate cream into the centre and spread over the top and down the sides, then top with the chopped almonds.
Chocolate Praline Cheesecake
COURSE:
Cake, Dessert
Product:
Instant Pot Multi Pressure Cooker
Ingredients
- Butter for greasing
- 200 g digestives
- 60 g butter
- 450 g cream cheese
- 160 g sugar
- 2 medium eggs
- 80 g creamy almond butter
- 120 ml double cream
- 120 g chocolate
- 50 g almonds
Instructions
- Grease a 16cm wide cake pan with butter.
- Mix crushed biscuits with the melted butter in a bowl.
- Pour into the prepared cake pan and press firmly on the bottom and slightly up the sides, then place in the fridge to set.
- Make the cheesecake filling by beating the cream cheese with a hand mixer in a large bowl until smooth.
- Add the sugar and continue to beat until combined.
- Add the eggs, one at a time, beating after each one to incorporate completely.
- Divide the cream cheese mixture in half in 2 separate bowls. In one bowl, add the almond butter to the mixture and stir until combined.
- In the other bowl, fold in 40g of the chopped chocolate.
- Remove the crust from the fridge. Pour the chocolate chunk cream cheese filling into the crust and spread carefully.
- Top with the almond butter cream cheese filling and spread this layer too.
- Add 500ml water into the inner pot and place the cheesecake inside on top of a trivet.
- Secure the lid, and select Pressure Cook in ‘High’ and program for 22 minutes.
- When the program has finished, allow the pressure to release naturally 15 minutes, then quick release any remaining pressure.
- When the valve drops, remove the lid, and carefully remove the cake pan from the inner pot.
- Use a paper towel to remove any water off the top of the cake, and then refrigerate the cheesecake at least 8 hours.
- To make the topping, heat the double cream in a saucepan and bring it to a slow boil whisking occasionally.
- Once boiling, remove from heat and add the remaining chopped chocolate.
- Leave for a few minutes until the chocolate begins to melt, then whisk until smooth and leave to cool for 10 minutes.
- Remove the cheesecake from the fridge and pour the chocolate cream into the centre and spread over the top and down the sides, then top with the chopped almonds.
Chocolate Praline Cheesecake: Decadence Made Easy
Indulge in the ultimate dessert experience with our Chocolate Praline Cheesecake. This luxurious treat combines the rich, creamy texture of chocolate cheesecake with the irresistible crunch of praline, creating a dessert that’s as indulgent as it is unforgettable. Made effortlessly with the Instant Pot, this recipe ensures a perfectly smooth and moist cheesecake every time.
The base of this decadent dessert features a buttery biscuit crust, topped with a luscious chocolate cheesecake filling. The Instant Pot’s even and gentle cooking method prevents cracks and keeps the cheesecake silky and tender. To elevate the flavour, a layer of crunchy praline adds a delightful texture contrast, balancing the creamy richness with nutty caramelised notes.
Perfect for special occasions or simply as a sweet indulgence, Chocolate Praline Cheesecake is a show-stopping dessert that’s sure to impress. Whether served on its own or garnished with whipped cream and a drizzle of chocolate sauce, this cheesecake is a celebration of flavour and texture. With the Instant Pot, creating this sophisticated dessert is easy, making it the ideal choice for both novice bakers and seasoned chefs.
