This baked cheesecake has a trio of decadent flavours. Deep, rich chocolate; smooth caramel and the warmth of roasted hazelnuts. I first made it over a decade ago, and from that moment it’s become my “famous” cheesecake, often requested at parties and events. It has a professional finish, yet it is so easy to make and it’s one of my most used recipes from the Hummingbird Bakery’s “Cake Days”.
The Instant Pot is one of the best ways to bake a cheescake, and using the waterbath method will ensure that your cheesecakes bake evenly and don’t crack.
For a quick video tutorial, you can check out my instagram here.
Recipe as follows:
yields aprrox 8-12 slices
equipment: 20cm/8 inch round cake tin (preferably springform pan), deep roasting tin, aluminium foil
220gr digestive/tennis biscuits (for an extra decadent cheescake you could crush lotus biscuits)
100gr unsalted butter
700gr full-fat cream cheese
120gr caster sugar
50gr Nestle tinned caramel
50gr dark chocolate broken into pieces
4 tbsp tinned caramel
50gr hazelnuts, roasted and chopped into halves
1. Line the base of the cake tin with baking parchment.
2. Place the biscuits in a plastic bag and crush the biscuits with a rolling pin.
3. Melt the butter, add to the biscuit crumbs in a bowl and stir together. Tip the biscuit mixture into the tin and press it firmly in with a spoon. Place in the fridge and chill for 20-30 minutes.
4. If you are baking in an oven, preheat to 160C at this point (alternatively, Instant Pot requires no pre preperation) Preheat the oven to 160C.
5. Cream the cream cheese and sugar with an electric whisk until smooth. Add the eggs, one at a time mixing at medium speed, scraping the sides of the bowl after each addition. Make sure not to overmix, as this can cause cracks in the cheesecake when baked.
6. Set a third of the cheesecake mixture aside in a separate bowl. Stir the tinned caramel in the remaining two thirds and spoon into the cake tin onto the biscuit base.
7. Melt the chocolate, leave it to cool slightly and stir into the cheesecake mixture that you’ve set aside. Spoon this mixture onto the caramel cheesecake mixture in the tin and smooth over.
8. Wrap the cake tin in aluminium foil so that no water can enter the tin, folding it slightly over the sides of the tin. Place a cup of water at the bottom of your Instant Pot and close the lid and set valve to seal. Select pressure cook function and choose 40 minutes. Let it do a natural release for about 20 minutes and then open valve to venting. Once your metal popper has gone done, safely open up you lid and take your cheesecake out. It should have a slight wobble in the middle. (If Baking, fill a roasting tin until the water is about 5mm(1/4inch) from the top of the tin. Place the cheesecake in and bake in the oven for 35-45 minutes).
9. Once baked, allow cheesecake to cool in the tin (to room temperature). Then place it in the fridge for at least a few hours, but preferably overnight.
10. Remove the cheesecake from the spring-form tin, then top with the tinned caramel and sprinkle with hazelnuts.
Trust me, this cheesecake is well worth the wait, the flavour, and presentation, is amazing!