Imagine a dessert that combines the luxurious creaminess of cheesecake, the romantic allure of chocolate-covered strawberries, and the convenience of Instant Pot cooking - all in one incredible slice! This show-stopping Chocolate Covered Strawberry Cheesecake is not just a dessert; it's a culinary experience that will transform your ordinary dinner into an extraordinary celebration. Whether you're looking to impress your Valentine, celebrate a special occasion, or simply treat yourself to something magnificently delicious, this recipe promises to be your new go-to dessert that's surprisingly easy to create.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup strawberries, pureed
- ½ cup chocolate chips
Instructions
- Prepare the crust by mixing graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of a 7-inch springform pan, creating an even layer.
- In a large mixing bowl, beat cream cheese and granulated sugar until smooth and creamy, ensuring no lumps remain. Use an electric mixer on medium speed for best results.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and sour cream, blending until the mixture is completely uniform.
- Gently fold in pureed strawberries, creating a swirled pink cheesecake batter. Be careful not to overmix to maintain the beautiful marbled effect.
- Pour the cheesecake batter over the prepared graham cracker crust. Cover the springform pan tightly with aluminum foil to prevent moisture from entering.
- Add 1 cup of water to the Instant Pot inner pot. Place the trivet inside and carefully lower the covered cheesecake pan onto the trivet.
- Close the Instant Pot lid, set valve to sealing, and cook on high pressure for 35 minutes. Allow natural pressure release for 10 minutes after cooking completes.
- Carefully remove the cheesecake and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight to set properly.
- Melt chocolate chips using a double boiler or microwave, stirring until smooth. Drizzle or spread melted chocolate over the chilled cheesecake.
- Garnish with fresh strawberry slices and additional chocolate drizzle if desired. Slice and serve chilled.
Tips
- Ensure all ingredients are at room temperature before mixing to create a smooth, lump-free batter.
- When pressing the graham cracker crust, use the bottom of a measuring cup to create a compact, even layer.
- Be careful not to overmix the batter after adding eggs to prevent incorporating too much air, which can cause cracking.
- Always use aluminum foil to cover the springform pan to prevent water condensation.
- Allow the natural pressure release for 10 minutes to help prevent the cheesecake from cracking.
- For the best texture, refrigerate the cheesecake for at least 4 hours, preferably overnight.
- When melting chocolate, use low heat and stir frequently to prevent burning.
- For clean, beautiful slices, use a knife dipped in hot water and wiped dry between each cut.
Nutrition Facts
Calories: 475kcal
Carbohydrates: 35g
Protein: 10g
Fat: 34g
Saturated Fat: 20g
Cholesterol: 135mg
