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Sep. 14th, 2025 11:52 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Chocolate Cheesecake.
4 1/2 oz (~8 sheets) chocolate graham cracker sheets (I used cinnamon graham crackers because we had them, and a couple Tbsp cocoa nibs)
1 Tbsp dark brown sugar
2 Tbsp unsalted butter, melted and cooled
2 8-oz packages cream cheese, at room temp (I used one brick and two 4-oz goat cream cheeses, because we like the extra tang)
2/3 cup (5-6 oz) meltedchocolate chips bittersweet chocolate
1/4 cup cream, at room temp
1/4 cup sugar
1 Tbsp flour
1 tsp vanilla (Ha! I used... more.)
2 eggses plus one egg yolk, ditto at room temp
1/2 cup crème fraiche
1 Tbsp powdered sugar
chocolate ganache cocoa powder for dusting (see note)
Line the base of a 7" springform pan with an 8" round of parchment paper. Secure the collar on the pan, closing it onto the base so the parchment round is clamped in. Lightly grease the sides of the pan. In a fud processor, process the graham crackers to fine crumbs. Add the brown sugar and melted butter. Using 1-second pulses, process until the mixture resembles fine sand. Transfer the crumb mixture to the prepared pan and press firmly into an even layer on the bottom and 1/2" up the sides. Place in the freezer to firm up while you make the filling. Wipe out the fud processor.
In the fud processor, combine the cream cheese, melted chocolate, sugar, cream, flour, and vanilla. Process in about 5 1-second pulses, just until smooth. One at a time, add the eggses and yolk, processing for two 1-second pulses after each addition. Do not overprocess the filling or the batter may overflow the pan and you will end up with an overly fluffy cheesecake. Using a rubber spatula, gently stir in any large streaks of egg yolk, but it's fine if a few small streaks remain.
Pour the filling into the crust. Tap the pan firmly against the countertop a few times to remove any air bubbles in the filling. Place the pan on a long-handled silicone steam rack. Fill the Instant PotTM with 1 1/2 cups water and lower the pan into the pot. Seal and set to pressure cook for 33 minutes at high pressure.
While the cheesecake is cooking, whisk together the crème fraiche and powdered sugar. When the program ends, let release naturally for 20 minutes and then vent any remaining steam. Open the pot, trying to not drip condensation on the cheesecake. Lift the pan out and set on a cooling rack. Use a paper towel to dab up any moisture that may have settled on the surface. The cake will be puffed up and jiggle a bit in the center, but it will settle and set up as it cools.
When the cheesecake has deflated about 1/2", spread the crème fraiche mixture on top in a smooth, even layer. Cool on the rack for about 1 hour, then cover and refrigerate for at least 12 hours. Cover with ganache or dust with cocoa powder before serving.
What worked: It was decent. Certainly easier than baking a cheesecake with a pan of simmering water.
What didn't: Not quite as light as the standard CultPot cheesecake from the added chocolate, but I expected that. The cocoa nibs added some flavor to the graham cracker crust but were perhaps a bit crunchier than ideal (the fud processor does not render them down fully to dust). I am sure chocolate graham crackers or even Oreo-type crumbs would work better - but we don't tend to buy those.
It would have been better, in my opinion, with the suggested chocolate ganache or at least some strawberries, but the wife wanted to do it this way. She is generally in charge of decorating/garnishing, because she's better at it, so I didn't argue this time.
Will I make it again? Maybe. I do like the standard cheesecake a bit better.
4 1/2 oz (~8 sheets) chocolate graham cracker sheets (I used cinnamon graham crackers because we had them, and a couple Tbsp cocoa nibs)
1 Tbsp dark brown sugar
2 Tbsp unsalted butter, melted and cooled
2 8-oz packages cream cheese, at room temp (I used one brick and two 4-oz goat cream cheeses, because we like the extra tang)
2/3 cup (5-6 oz) melted
1/4 cup cream, at room temp
1/4 cup sugar
1 Tbsp flour
1 tsp vanilla (Ha! I used... more.)
2 eggses plus one egg yolk, ditto at room temp
1/2 cup crème fraiche
1 Tbsp powdered sugar
Line the base of a 7" springform pan with an 8" round of parchment paper. Secure the collar on the pan, closing it onto the base so the parchment round is clamped in. Lightly grease the sides of the pan. In a fud processor, process the graham crackers to fine crumbs. Add the brown sugar and melted butter. Using 1-second pulses, process until the mixture resembles fine sand. Transfer the crumb mixture to the prepared pan and press firmly into an even layer on the bottom and 1/2" up the sides. Place in the freezer to firm up while you make the filling. Wipe out the fud processor.
In the fud processor, combine the cream cheese, melted chocolate, sugar, cream, flour, and vanilla. Process in about 5 1-second pulses, just until smooth. One at a time, add the eggses and yolk, processing for two 1-second pulses after each addition. Do not overprocess the filling or the batter may overflow the pan and you will end up with an overly fluffy cheesecake. Using a rubber spatula, gently stir in any large streaks of egg yolk, but it's fine if a few small streaks remain.
Pour the filling into the crust. Tap the pan firmly against the countertop a few times to remove any air bubbles in the filling. Place the pan on a long-handled silicone steam rack. Fill the Instant PotTM with 1 1/2 cups water and lower the pan into the pot. Seal and set to pressure cook for 33 minutes at high pressure.
While the cheesecake is cooking, whisk together the crème fraiche and powdered sugar. When the program ends, let release naturally for 20 minutes and then vent any remaining steam. Open the pot, trying to not drip condensation on the cheesecake. Lift the pan out and set on a cooling rack. Use a paper towel to dab up any moisture that may have settled on the surface. The cake will be puffed up and jiggle a bit in the center, but it will settle and set up as it cools.
When the cheesecake has deflated about 1/2", spread the crème fraiche mixture on top in a smooth, even layer. Cool on the rack for about 1 hour, then cover and refrigerate for at least 12 hours. Cover with ganache or dust with cocoa powder before serving.
What worked: It was decent. Certainly easier than baking a cheesecake with a pan of simmering water.
What didn't: Not quite as light as the standard CultPot cheesecake from the added chocolate, but I expected that. The cocoa nibs added some flavor to the graham cracker crust but were perhaps a bit crunchier than ideal (the fud processor does not render them down fully to dust). I am sure chocolate graham crackers or even Oreo-type crumbs would work better - but we don't tend to buy those.
It would have been better, in my opinion, with the suggested chocolate ganache or at least some strawberries, but the wife wanted to do it this way. She is generally in charge of decorating/garnishing, because she's better at it, so I didn't argue this time.
Will I make it again? Maybe. I do like the standard cheesecake a bit better.
