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Instant Pot Marble Cheesecake
Alternating layers of chocolate and vanilla cheesecake layered in a way that not only makes a stunning show stopper dessert but also is a flavour combination that is loved by all.
Servings 7 inch cake
- 1 cup Oreo Biscuit Crumbs
- 3 tbsp Melted Butter
- 16 oz Cream Cheese softened
- 2/3 cup Sugar
- 1/2 cup Sour Cream
- 2 Eggs
- 1 tbsp Cornflour / Cornstarch
- 1 tsp Vanilla essence
- 1/2 cup (4 oz) Chocolate chips Melted
Pulse together oreo crumbs and melted butter until it resembles wet sand-like texture that holds its shape when pressed between your palms.
And then transfer it to a 7-inch springform cake pan. But before that just spray the pan lightly with cooking oil.
Press down gently yet firmly and then let it sit in the refrigerator while you prepare the cheesecake batter.
Beat the softened cream cheese until it is smooth and creamy.
Beating or whipping continuously add in the sugar a little at a time until the sugar is mixed in and dissolved.
Next in goes the sour cream. Beat well. Scrape the bowl. Add the cornflour and vanilla essence. Beat well. Scrape the bowl.
Time to add the eggs 1 at a time. Make sure to mix it well before adding the second one. However, do not overbeat the batter at this stage as we do not want to incorporate air into the batter.
Once it is all mixed, divide the batter evenly between 2 bowls around 400 gms in each bowl. To one of the bowl add in the melted chocolate and mix well. So basically you have two batters now - one vanilla and other chocolate. Time to start marbling.
Take the pan from the refrigerator and using any standard cup start adding a dollop of vanilla cheesecake right at the centre of the pan. Using a similar size cup add a scoop of chocolate cheesecake batter right on top of your vanilla one. ( I used ladle as my measurement to add the scoop full of batter)
Repeat the alternating process of adding vanilla cheesecake batter and chocolate cheesecake batter right on top of each other at the centre until you reach the very end. Do not worry about spreading the batter as it will reach the ends of the pan on its own.
Line the base of the pan with aluminium foil also cover the top with foil and keep ready. You can also make a sling for dropping the pan easily into the instant pot if you prefer, find the procedure for the same from here.
Add 2 cups of water to the base of the instant pot using the cups that came along with the pot. Place the trivet inside.
Carefully place the prepared cheesecake pan on top of the trivet.
Close the lid. Valve to sealing. Choose pressure cook or manual and set the timer to 40 mins.
Once the timer goes off. Allow the pressure to release naturally for 10 mins and then do a QR. Take the pan out using the help of the sling.
The cheesecake should have a wiggly centre and fully set sides. Allow it to cool down at room temperature for about 20 mins or so and then let it set in the refrigerator for a minimum of 4 hours.
Decorate the cheesecake as you like then slice and enjoy.
- While slicing the cheesecake do not drag your knife through the cake rather try to lift it up that is because dragging may disturb the beautiful marble pattern from withing.
- Always use room temperature ingredients.
- This recipe is perfect for a 7 inch cake pan which fits perfectly well in a 6qt or 8 qt instant pot.
- If you would like to watch the detailed video in a step by step format then you can check that by clicking here.