When my oldest graduated from Junior High this last week, I asked him what kind of cheesecake he wanted me to make, and he told me he wanted a chocolate mint cheesecake. I have no idea why he chose that combination, it isn’t something we have in the house a lot. But, what he wants, he gets. Most of the time, I am not fan of mint. I find that it is overpowering and unpleasant. As I developed this recipe, I decided to place the mint only in small amounts and to have a deep bittersweet chocolate be the star. This allowed a balance between the strong mint and the chocolate that was just right. I can say now that chocolate mint cheesecake is one of the best desserts I have made in a long time.
Making Cheesecake in the Instant Pot
Just after I got my Instant Pot, I was intrigued and a bit mystified that you could make something as tender as a cheesecake in it. I’ve always spent hours making my cheesecakes, and since I don’t eat sweets, I haven’t made many lately. It has taken me almost a year, but I finally dove in and made my first Instant Pot cheesecake this week, and now I can’t stop.
In the past three weeks, I’ve made 3 different types of cheesecakes and I have so many more planned. The cheesecakes are dense and creamy and perfectly cooked. I don’t have to heat up my kitchen, which in hot summers is a big bonus and it just seems easier.
My 8 quart Instant Pot will easily fit an 8 inch springform. People I have talked to who also have the 8 quart have said that a 9 inch springform pan will fit if it doesn’t have the large buckle on the outside. The recipe for Chocolate Mint Cheesecake is written for a 9 inch or a collared 8 inch.
Let’s Talk About Chocolate, Baby
I don’t like chocolate. Even before my surgery chocolate always hurt my tummy and would give me horrible headache. But sometimes chocolate is the only things that will hit the spot and in that case I was very picky and would only eat the highest quality chocolate. When you cook with chocolate, it is very important that you are picky. Cheap chocolate has additives and is chalky and dry. This can cause so many problems with the end product. You want a high quality chocolate that generally isn’t going to be found in your local mega-mart. The higher end grocery stores will carry some. A few brands that I love: Scharffen Berger, Callebaut, Valrhona, Ghiradelli, and Guittard.
Did you know that most chocolate chips are made with wax to hold that iconic shape? Generally it is not a good idea use these. Go for chocolate in wafer or bar form and chop it yourself.