Peppermint Cheesecake

Using a South African favourite: Peppermint Crisp Chocolates, you can create a delicious celebratory cheesecake! Thanks to the Instant Pot, you no longer have to worry about your cheesecake cracking.

Crust

• 1 packet (200g) peppermint-flavoured chocolate chip biscuits, crumbled
• 100 g butter, melted

 
Filling

• 250 g full-fat cream cheese, at room temperature
  
• 250 g mascarpone, at room temperature
  
• 125 ml sugar
  
• 30 ml cake flour
  
• 80 ml cream
  
• 2 eggs, at room temperature
  
• 1 egg yolk, at room temperature
• 100 g Peppermint Crisp chocolate, finely chopped

 
Topping

• 125 ml sour cream
• 100 g Peppermint Crisp chocolate, finely chopped

Prepare the crust

Line a 18 cm (7 inch) spring-form cake pan with baking paper and spray well with non-stick spray. Mix the biscuit crumbs with the butter and spread evenly on the bottom of the cake pan. Place in the freezer while you prepare the filling.

Prepare the filling

Beat the cream cheese, mascarpone, sugar, flour and cream together until smooth. Add the eggs and egg yolk and beat until just combined. Stir in the chocolate. Pour the batter into the crust and smooth out the top.

Now for the cooking

Pour 250ml water into the Instant Pot’s inner pot.  Insert the trivet rack.  Cover the cheesecake with a double layer of foil and place it on the trivet with the handles facing upwards; lower carefully into the pot.

Secure the lid and move vent up to Sealing Position

Click on the “Pressure Cook” button and then set the timer for 38 minutes. After a short while, the Instant Pot will switch on by itself and the screen will show that it is on.
 

The pot must now build up steam and once it is ready, the silver float valve will rise and the timer on the screen will start counting down.

Once the cooking time is up, it will make a beeping sound. The pot must now release steam. Allow a 10 minute Natural Pressure Release, then Manual Release for remaining pressure.

Once all the pressure is released the float valve will drop down and it’s safe to open the lid.

Be careful when opening the lid to avoid condensation ending up on top.

Remove the cheesecake from the Instant Pot’s water bath and remove the foil carefully. It is normal for the surface to wobble but it should definitely not be runny. If there is condensation on the surface, gently pat dry with some paper towel.

Allow to cool completely and refrigerate for at least 1 hour. 

Ta-da!
Melt the sour cream and chocolate, pour over the cold cheesecake and garnish as desired.
 
 
Watch the video here:
 
https://youtu.be/-meRH4OJ0gI