Print

Orange Dark Chocolate Cheesecake {in the Instant Pot}

I love everything about my Instant Pot, and I love cheesecake, and I love essential oils! So, this Orange Essential Oil Cheesecake is a match made in heaven. And because chocolate is still my favorite dessert, we'll top it with dark chocolate shavings to add a little bit of crunch, and a little bit more goodness. Adapted from the cheesecake recipe in our Pressure Cooking eCourseMakes crust and filling for (1) 7" cheesecake.

Course Dessert
Author Haniya Cherry

Ingredients

For the nut crust:

For the orange cheesecake filling:

  • 2 8-ounce packages organic cream cheese
  • 2 organic or pastured eggs large
  • 1/2 cup coconut sugar or sucanat or rapadura, whizzed fine in blender (or powdered stevia to taste)
  • 1 teaspoon vanilla extract
  • 2 to 4 tablespoons organic orange juice only
  • 2 teaspoons organic orange zest, optional
  • 1/4 teaspoon orange essential oil or 2 teaspoons orange extract

Instructions

To make the nut crust:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine all ingredients.
  3. Then press mixture into 7" springform pan or divide between 2 stainless steel stackable pans*. *Use code 20%OFF4WARDEE to get 20% OFF these stackable pans from seller Me'n Lily.
  4. Bake for 10 minutes.
  5. Remove from oven.
  6. Turn off oven.

To make the orange cheesecake filling:

  1. Blend all ingredients together in blender until smooth.
  2. Then taste and adjust sweetener.
  3. Put 2 cups of water and trivet in pressure cooker.
  4. Cover with a glass lid or plate to prevent evaporation.
  5. If using an electric cooker (such as the Instant Pot), put it on sauté so it can begin pre-heating.
  6. If using a stovetop cooker, turn on the burner to medium to begin pre-heating.
  7. Next, pour filling into 7" springform pan with crust (see above instructions).

  8. Cover with a piece of parchment paper followed by a piece of aluminum foil.
  9. Crimp down loosely.
  10. Use sling to transfer (carefully) to pressure cooker.
  11. Then cover the pot, checking the seal and components to make sure all is well.
  12. If using an electric cooker, set to high for 25 minutes.
  13. If using a stovetop cooker, bring to low pressure and maintain for 35 minutes.
  14. When cooking time is over, if using an electric cooker, hit the Cancel button to turn off the heat, and also unplug it.
  15. With a stovetop cooker, remove from heat.
  16. Let pressure release naturally.
  17. When pressure is released, transfer the cheesecake carefully out of pressure cooker and put on cooling rack.
  18. Then remove the covers.
  19. If any water is pooled in the center, siphon off with a spoon.
  20. Use a butter knife to separate cheesecake from sides of pan.
  21. Replace covers.
  22. Refrigerate to chill thoroughly.
  23. Then remove from springform pan as desired for presentation.
  24. Finally, top with shavings of dark chocolate. Enjoy!

Recipe Notes

*For a fun twist, use 1/4 teaspoon tangerine essential oil instead of orange! Orange, lemon, or tangerine juice will work for the juice option. Same for the zest.