Mochacinno Cheesecake by Rich Lum

Rich Lum

www.facebook.com/groups/2458918657696347/
Made in a 6 qt instant pot use a 7x3" push pan

CRUST

12 Squares chocolate Graham crackers

3 Tablespoons melted butter

¼ Cup granulated sugar

BATTER

2 Eight ounce packages cream cheese. Room Temperature (RT)

½ Cup granulated sugar

1 Whole egg (RT)

2 Egg yolks (RT)

¼ Cup whipping cream

1 Tablespoon coco powder

1 teaspoon vanilla

2 Tablespoons flour

3 Tablespoons strong brewed coffee or 3 tablespoons espresso ( I used 4 scoops Starbucks Expresso blend to 1 cup of boiling water)

5 Ounces milk chocolate chips

3. Tablespoons Kahlua

TOPPING

Sweetened whipped cream

Prep your 7x3" push pan. Spray with Pam and place a parchment paper round on the bottom

In a food processor combine chocolate Graham crackers & sugar. Pulse until it resembles course sand. Drizzle in the melted butter and pulse until combined

Press into bottom of prepared pan. Place in freezer for 15 to 20 minutes

In a bowl, using electric mixer, beat cream cheese & sugar until smooth. Scrape down the sides and beat until smooth. Repeat one more time

Add in the whipping cream, coco powder, flour, vanilla extract, expresso and Kahlua.

Beat until combined

In a small bowl, microwave the chocolate chips until melted.. 30 seconds at a time, allow to cool a bit

Add the whole egg..barely beat in. Add one egg yolk and barely beat in, add the second yolk and barely beat in.

Reserve ¼ cup of the batter..set aside ( optional )

Add the cooled milk chocolate and fold and stir in making sure the egg yolks are incorporated

Pour the batter into prepared crust.

( optional....using the reserved batter make a design on top of the cake )

Cover the pan with a papertowel held on with a rubberband

Add 1 cup of water to your pot and place the trivet in. Using a wide foil sling lower the cake into the Instant Pot.

Close and seal your lid.

Set your pot to Manual 37 minutes. Allow a 15 minute NPR . Remove the pan and place it on a cooling rack on your counter for an hour. Remove the papertowel ..blot any water on the cake with a dry napkin

Cover your pan with foil and place in the fridge overnight.

Serve each slice with a dollop of whipped cream if desired

Whip heavy cream in a bowl with an electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 2 to 4 minutes. Add the vanilla and confectioners' sugar; continue whipping on medium speed until the soft peaks return, 2 to 3 minutes. Use immediately

To make the heart shaped designs....for the large heart add a Tablespoon of reserved batter in a round shape about the size of a quarter then drag a toothpick through it.

For the 4 to 5 smaller hearts add batter in the shapes of a dime, penny, nickel, nickel and drag a toothpick through each one in a continuous motion

* I may try making the crust with a coffee flavored cookie

Page footer