Triple Chocolate Quark Cheesecake (Instant Pot)

Recipe by Ceci Snow
from: www.facebook.com/ArmadaleFarmDairyProducts/posts/19337575...

subheading: Crust:

1 ¼ cups chocolate graham crumbs (or one sleeve crushed)

4 tbsp melted butter

NOTE: If you don’t have chocolate graham cracker crumbs on hand, you can substitute 1 ¼ plain graham cracker crumbs and ¼ cup cocoa powder)

subheading: Filling:

500 g Quark cheese

½ cup sugar

1 tbsp cocoa powder

1 tsp vanilla extract

1 tbsp flour

8 oz bittersweet baking chocolate, melted

¼ sour cream or Balkan Yogurt

2 eggs

subheading: Ganache:

¼ cup whipping cream

6 oz semi-sweet baking chocolate

Grease 7” spring form pan or use cooking spray. Line bottom with a circle of parchment paper. Crush graham crackers in processor if using whole. Combine chocolate graham crumbs with butter, and press into bottom of pan and slightly up the sides. Place pan in freezer for 10 minutes while you make the filling.

Combine Quark, sugar and cocoa powder in food processor. Add vanilla and flour and process. Add melted chocolate and sour cream or yogurt. Process and scrape down the sides of the bowl. Add eggs one at a time. Pulse briefly after each addition. Do not over mix or cake will be tough. Scrape down bowl and do one last pulse. Take pan out of the freezer and pour in the filling. Smooth surface with a spatula.

Add 2 cups of water to the Instant Pot. Place the rack on the bottom. If your rack doesn’t have handles, make a tinfoil sling and run under the cake pan to raise and lower the pan. Cover the top of the pan with tinfoil to prevent water droplets from getting into the cake. Fold the tinfoil under the lip of the pan. Lower pan into the pot. Close lid and make sure the pressure valve is closed. Set instant pot to maximum pressure for 40 to 45 minutes. When done, turn machine off and use NPR (natural pressure release) for 15 minutes. Release valve and any remaining pressure. Unlock lid and use the tinfoil sling or handles on the rack to transfer to a cooling rack for one hour. Chill in refrigerator overnight. Remove sides of spring form pan and lift cake to remove parchment paper from bottom. Place cake on a plate.

Chocolate Ganache: In a heavy bottomed pot heat ¼ cup of whipping cream just to simmer. In the meantime, chop 6 oz of baking chocolate into chunks. Remove pot from heat when ready and add chocolate. Spread ganache over cake. Cool in refrigerator.

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