Instant Pot Carmel Chocolate Cheesecake with a Biscoff crust by Rich Lum

Rich Lum

www.facebook.com/groups/2458918657696347/
Cooked in a 6 quart IP on HP...using a 7x3” push pan

CRUST

17 Biscoff Cookies

3 tablespoons melted butter

1 Tablespoon Brown Sugar

CHEESECAKE

16 ounces Philadelphia Cream Cheese (RT..Room Temperature)

¼ cup white sugar

¼ cup brown sugar packed

1 tablespoon cocoa powder

1 teaspoon vanilla

1 whole egg (RT)

2 egg yolks (RT)

1 Tablespoons All Purpose Flour

¼ cup heavy whipping cream

5 ounces milk chocolate chips or bars

5 ounces Carmel flavored chips and 2 tablespoons heavy whipping cream

Grease the bottom and sides of your 7x3” push pan. Cut and place a parchment paper round on the bottom of your push pan and grease it

CRUST

Break up the Biscoff Cookies into a food processor, add the sugar...pulse until it resembles course sand. With the processor running drizzle in the melted butter

Dump crumbs into your pan and form a crust up the sides and on the bottom

Place pan in the freezer while making the batter

CHEESECAKE

Place 5 ounces of Milk Chocolate into a bowl..chips or bars. Use a microwave to melt the chocolate. Start with 1 minute and continue with 30 seconds at a time until completely melted..stir and allow to cool a bit

Place 5 ounces of Carmel chips into a small bowl. Add 2 tablespoons of heavy cream and microwave for 1 minute..stir. Continue with 15 seconds until completely melted and smooth...allow to cool for a bit

In a large bowl mix the cream cheese , brown sugar and white sugar with an electric mixer

Add the heavy whipping cream, vanilla and flour..mix well. Scrape down the side and mix again. ( I like to do this 3 times)

Add the whole egg and barely beat it in.

Add the 2 egg yolks ..one at a time...and barely beat them in.

Divide the batter into two medium bowls..⅔’s in one bowl and ⅓ in the second bowl

Add the cocoa powder to the bowl with ⅔’s batter. Stir gently to incorporate

Add the melted chocolate to the ⅔’s bowl and stir to blend.. Mix well

Reserve ⅓ cup of the chocolate batter ( I placed it in a disposable piping bag with a round tip)

Add the melted Carmel to the second bowl and stir to blend...Mix well

(If you prefer more Carmel than Chocolate divide as ⅔ Carmel, ⅓ Chocolate)

Take your pan with the crust out of the freezer

Pour in the chocolate batter. Gently tap the pan on the counter to release the air bubbles. Gently jiggle/ shake the pan to level out the batter

Gently place dollops of the Carmel batter over the top. Spread it evenly with the back of a spoon or an off set spatula.

Pipe the reserved chocolate batter onto the top ( The design is up to you. I did a series of connecting lines first then I plunged the tip of the piping bag into the center of the cake and squeezed and raised the bag at the same time)

Cover your pan with a paper towel held on with a rubber band

Add 1 cup of water to your 6 qt pot. Put the trivet in. Make a foil sling to lower your pan and to remove your pan from the IP

Close and seal your lid

Set the pot to manual 38 minutes. Allow for a 15 minute NPR. Remove pan and set on a cooling rack on your counter for at least 1 hour. Cover the pan with foil and put it in the fridge overnight.

Notes

6 qt IP, 7x3” push pan, silicon poultry lifter

I used a 6 quart Instant Pot, a 7”x3” Push Pan and a Silicon Poultry lifter

I may try making this cheesecake with real Carmel bits next time

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