Chocolate Orange Cheesecake Pressure Cooker Recipe
This ultra-creamy chocolate orange cheesecake made in a pressure cooker is quick, delicious, and boasts a velvety texture swirled with rich chocolate and bright citrus zest. A decadent dessert made easier with modern cooking magic.
Equipment
- 1 Pressure cooker
- 1 Springform pan 9-inch
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 3 cups Oreo crumbs from 36 whole Oreos
- 4 tablespoon Melted butter
- ⅛ teaspoon Sea salt
- 2 cups Semisweet chocolate chips
- ½ cup Heavy whipping cream
- ¾ cup Granulated sugar
- ¼ teaspoon Sea salt
- 1 Orange zested
- 24 oz Cream cheese softened
- 3 Large eggs
- ½ cup Sour cream room temperature
- ¼ cup Orange juice freshly squeezed
- 1 tablespoon Pure vanilla extract
- 2 Oranges for candied slices
- 2 cups Granulated sugar for candied slices
- 1 ½ cup Water for candied slices
- ¾ cup Semisweet chocolate chips for ganache
- ¼ cup Heavy whipping cream for ganache
- ⅛ teaspoon Sea salt for ganache
- 8 slices Terry’s chocolate orange for topping
- 8 slices Candied orange for topping
Instructions
Instructions
- Line the bottom of your 9-inch springform pan with the Oreo crust. Press firmly and bake for 10 minutes. Let cool.
- Melt the chocolate chips with cream over medium heat. Stir until smooth and set aside to cool slightly.
- Beat cream cheese till creamy. Add sugar, salt, and orange zest and mix slowly.
- Add eggs one at a time, mixing gently and scraping sides of the bowl after each addition.
- Mix in melted chocolate, then sour cream, vanilla, and orange juice until combined.
- Pour filling over crust and smooth the top.
- Place springform pan in pressure cooker with 1-1.5 cups water. Lock lid and cook on high pressure for 35 minutes.
- Quick release pressure. Cool cheesecake slightly, then chill at least 4 hours or overnight.
- Heat sugar and water. Simmer orange slices for 20 minutes until translucent. Let drain and cool.
- For ganache: heat cream and salt, pour over chocolate chips. Let sit 7 minutes, then whisk smooth.
- Before serving, pour ganache over chilled cheesecake and garnish with candied orange and chocolate orange slices.
Notes
Wrap leftovers tightly to refrigerate up to 5 days or freeze for longer storage. For quick snacks, store individual portions in jars or reheat briefly.