Ingredients
Chocolate Cookie Crust:
- 10 chocolate sandwich cookies (Oreos or gluten-free Goodie Girl cookies)
- 4 tablespoons butter melted
Chocolate Cheesecake Filling
- 1 (14 ounce) can condensed milk
- 1 cup (8 ounces) whole milk unsweetened Greek yogurt (full-fat)
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla extract
Chocolate Ganache Topping
- 4 ounces chocolate chips
- 1 tablespoon butter room temperature
- ½ cup (4 ounces) heavy cream
- Raspberries optional for topping
Instructions
Chocolate Cookie Crust:
- Process the cookies in a food processor to a fine crumb.
- Add the melted butter and pulse until moist.
- Press the crumbs into the bottom of a greased 6-inch cheesecake pan with a removable bottom.
Cheesecake Filling:
- Add the condensed milk, greek yogurt, cocoa powder, and vanilla extract to a bowl and whisk well.
- Use an immersion blender to blend the mixture, this will ensure the cocoa blends really well into the mixture (otherwise, you will see large specks of cocoa).
- Pour the mixture on top of the crust, then cover the pan with foil.
- Add 2 cups of water into the steel inner pot, then place the trivet/wire rack that came with your pressure cooker into the pot (a tall trivet works too). Place the cheesecake pan on top of the rack.
- Secure the lid, close the pressure valve, and cook for 30 minutes at high pressure.
- Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot).
- Place the cheesecake on a wire rack, remove foil, and let it cool down for an hour.
- After an hour, unmold the cheesecake - it’s easiest to unmold while slightly warm (you may need to run a paring knife along the edges of the cake if it appears to be sticking).
- Put the cheesecake in the fridge to chill for 4-6 hours or overnight. The cake will set as it cools.
Chocolate Ganache:
- Place the chocolate chips and butter in a small bowl.
- In a small saucepan, bring the cream to a simmer, then pour over the chocolate chips and butter and whisk until smooth. Cool for around 5 to 8 minutes, or until the mixture thickens a bit.
- Pour the chocolate ganache over the chilled cheesecake. Put in the fridge for an hour for the ganache to set.
Video
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