Ingredients

    • ----- Cheesecake Crust -----

    • 6 - 8 (90 g) graham crackers, finely ground

    • 4 (56g) - 5 tablespoons (70 g) unsalted butter, melted

    • Pinch of sea salt

    • 2 teaspoon (8.3 g) to 1.5 tablespoon (19 g) brown sugar (depending on your desired sweetness)

    • Optional: ¼ cup (32 g) all-purpose flour (If you are blind-baking the crust)

    • ----- Cheesecake Mixture -----

    • 16 ounces (454 g) cream cheese, room temperature

    • 2 large egg, room temperature

    • 1/2 cup (100 g) white sugar

    • 1/2 cup (120 g) sour cream, room temperature

    • 2 tablespoon (16 g) cornstarch

    • 2 teaspoon (10 ml) vanilla extract

    • Pinch of sea salt

    • ----- Chocolate Dipping -----

    • ~300 – 454 grams your favorite Semi-Sweet Chocolate bits or mix in some dark chocolate

    • 2 – 3 tablespoons (26g – 39g) coconut oil

    • *Use roughly 1 tbsp of coconut oil per 150g of chocolate


Instructions

Making the Crust: Finely ground the graham crackers in a food processor or place the graham crackers in a Ziploc bag and roll them with a rolling pin.

In a small mixing bowl, mix finely ground graham crackers, a pinch of sea salt, and 2 tsp (8.3 g) to 1.5 tbsp (19 g) brown sugar together with a fork. Mix in ¼ cup (32 g) all-purpose flour if you are parbaking the crust. Mix in roughly 4 - 5 tbsp. (56g - 70 g) unsalted butter until the mixture is sticking together.

Place about 1 tbsp graham cracker crumbs into each silicone baking cups and gently press down the crumbs with a spoon to form a nice, even layer.

Place the baking cups in the fridge while you make the cheesecake mixture (Skip this step if you are baking the crust in the oven).

Bake the Crust (Optional): Place the baking cups in a 325°F oven for 12 minutes.

Making the Cheesecake Mixture: Mix 2 tbsp (16 g) cornstarch, a pinch of sea salt, and 1/2 cup (100 g) white sugar together. In a medium mixing bowl, beat cream cheese over low speed with a hand mixer until creamy. Add in half of the sugar mixture and beat until incorporated using low speed. Scrape down the sides and the hand mixer with a silicone spatula every time a new ingredient is added. Add the remaining sugar mixture and beat until incorporated using low speed.

Add 1/2 cup (120 g) sour cream and 2 tsp (10 ml) vanilla extract to the cream cheese mixture. Beat until incorporated using low speed.

Blend in the two eggs using low speed, one at a time, mixing well after each. Try not to overmix on this step. Scrape down the sides and the hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.

Fill the baking cups to 2/3 full with cream cheese mixture.

For Smooth Surface: Tap the baking cups against the counter a few times to let the air bubbles rise to the surface. Burst the air bubbles with a toothpick. Tap it a few more times until no air bubbles rise to the surface.

Pressure Cook the Cheesecake: Pour 1 cup (250 ml) of cold running tap water into the pressure cooker. Place the baking cups on top of a trivet that doesn’t touch the water. Close the lid and pressure cook at High Pressure for 7 minutes and Full Natural Release. The natural release will take roughly 7 minutes. Open the lid carefully.

Cooling the Cheesecake: Remove the baking cups from the pressure cooker and place it on a wire rack. After a few minutes, carefully run your thumb against the rim of the baking cups to avoid the cheesecake from sticking to the side. (see video)

Chill the Cheesecake in the Fridge: Once the cheesecake baking cups has completely cooled, loosely cover with aluminum foil and place it in the refrigerator for at least 4 – 6 hours.

Two Methods to Melt the Chocolate:
  1. Advance Version: Place chocolate and roughly 2 tbsp of coconut oil in a small sauce pan. Melt chocolate over the lowest heat setting on your stovetop. Stir with a silicone spatula. Place the sauce pan on and away from the heat to control the temperature. Stir until chocolate completely melted.
  2. Easier Version: Melt 300g chocolate and roughly 2 tablespoons coconut oil in a double boiler until completely melted.

Cover Cheesecake with Chocolate: Remove cheesecake bites from the baking cups. Dip them into the melted chocolate. Smooth the surface with a fork and place them on a parchment paper lined baking tray. Put in the freezer for 15 minutes before serving.

Serve: Remove the chocolate cheesecake bites from the freezer and serve immediately.


• Recipe Developed By: Amy & Jacky @ Pressure Cook Recipes - http://www.pressurecookrecipes.com