Instant Pot chocolate orange cheesecake
A dense, creamy chocolate and orange cheesecake with a biscuit base, steamed in the pressure cooker so it stays smooth and crack free.
- Time7 hr
- LevelMedium
- Costabout £0.88 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 398kcal
- 33.5gcarbs
- 24.8gof which sugars
- 26.3gfat
- 15.4gsaturates
- 5.4gprotein
- 1.9gfibre
- 0.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Wrap the outside of an 18 cm (7 inch) springform tin tightly in foil so no water can get in. Mix the crushed biscuits and melted butter and press firmly into the base. Chill while you make the filling.
- 2
Beat the cream cheese and sugar in a bowl on a low speed until smooth, with no lumps. Do not over beat, as too much air makes the top crack. Beat in the eggs one at a time.
- 3
Stir in the melted chocolate, soured cream, cornflour, orange zest and juice and vanilla until just combined. Pour over the base and tap the tin on the worktop to burst any big bubbles.
- 4
Pour the 250 ml water into the pressure cooker pot and stand the trivet in it. Make a foil sling to lower the tin in and out. Lower the tin onto the trivet and cover loosely with a sheet of foil.
- 5
Lock the lid and set the valve to sealing. Cook at high pressure for 35 minutes. It takes about 10 minutes to come up to pressure first.
35 min - 6
Leave the pressure to drop naturally for 20 minutes (natural release), then open the valve. Quick release is the enemy of cheesecake, as the sudden change makes it crack and sink.
20 min - 7
The edge should be set and the middle should wobble slightly, like jelly. Lift out the tin, cool at room temperature for 1 hour, then chill for at least 6 hours or overnight before removing from the tin.
- 8
No pressure cooker? Bake in a roasting tin of hot water at 150°C (130°C fan) for 50 to 55 minutes, then turn off the oven and leave the cheesecake inside, door ajar, for 1 hour. Chill as above.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
