So, here’s the thing. Sometimes when you’re trying to eat better, feel better, and be better… you need to indulge a little bit. One of the many mantras that I try to keep in my own mind is that you can ‘eat whatever you want so long as you cook/make it yourself.’ I think the idea behind it is that you would burn off as many calories in making your food as you would eating it, or at least enough to counter balance it.
That means, today we’re having a Triple Chocolate Cheesecake and I’m not going to feel guilty about eating it. Why? Because I made it from scratch and I did my very best to make it better-for-you while still tickling that chocolate craving itch with all the richness and decadence that comes along with it.
To lighten this cheesecake up, I subbed in sweeteners for the most of the sugar and used a reduced fat cream cheese in place of full fat. Other than that, this cheesecake is pretty much as it was to begin with. Are there other things that you could do? Probably, but I didn’t want to sacrifice taste or tempt the fates of the cheesecake gods for this delicious chocolate goodness to not turn out.
This cheesecake is TRIPLE chocolate too. That means the crust, the cake, AND the topping are ALL chocolate all the way through. And making it in the pressure cooker means that you can have it done in no time at all.
TheSkinnyFork.com A tasty and decadent triple chocolate cheesecake that's made right in the instant pot! It's nearly fool proof and made just a touch better-for-you. Prep Time: 15 Minutes • Cook Time: 28 Minutes + 12 Hours Chill Time
Servings: 12 • Serving Size: 1 Slice • Calories: 454 • Fat: 33 g • Saturated Fat: 18 g • Carb: 43 g • Fiber: 3 g • Protein: 6 g • Sugar: 28 g • Sodium: 232 mg
Crust:
• 20 Chocoate & Cream Cookies
• 4 Tbsp. Melted Butter
Cheesecake:
• 16 Oz. Neufchâtel Cream Cheese, Room Temperature
• 1/4 C. Brown Sugar Blend
• 2 Tbsp. Sugar
• 2 Tbsp. Sweetener
• 1 Tbsp. Cocoa Powder
• 1 Whole Large Egg, Room Temperature
• 2 Egg Yolks, Room Temperature
• 1/4 C. Plain Fat Free Greek Yogurt
• 8 Oz. Melted Semi-Sweet Chocolate
• 1 Tbsp. Flour
• 1 Tsp. Vanilla Extract
Ganache:
• 3/4 C. Semi-Sweet Chocolate
• 3 Oz. Heavy Whipping Cream
Directions:
Spray the inside of a 7” spring form or push pan with non-stick baking spray and line the outer bottom edge with foil; set aside.
Prepare the base of your instant pot with 2 C. water.
Pulse the 20 cookies and 4 Tbsp. melted butter in a food processor until a fine crumb is created.
Pour the crumb mixture into the base of the prepared 7” pan and press to form your crust.
Place the pan with the crust into the freezer for about 10 minutes (or while you make the cheesecake mixture.)
Place the 16 Oz. cream cheese, 1/4 C. brown sugar blend, 2 Tbsp. sugar, 2 Tbsp. sweetener, and 1 Tbsp. cocoa powder into the same food processor and blend together.
Scrape the sides down and add in the whole egg and 2 egg yolks; blend again until smooth and creamy.
Blend in the 8 Oz. melted chocolate and 1/4 C. greek yogurt.
Continue to scrape down the sides as needed.
Finally, add in the 1 Tbsp. flour and 1 Tsp. vanilla and blend until it’s all well combined.
Remove the pan from the freezer and pour the cheesecake mixture out into the cold pan; smoothing the top.
Lower the cheesecake into the instant pot using the trivet and secure the lid. Set the steam valve to ‘sealed’ and cook on high pressure for 28 minutes.
Allow the steam to release naturally once done.
When the pressure pin drops, open the lid and remove the cheesecake to transfer to the fridge overnight to chill and set up.
The next day, once the cheesecake has set up, place the 3/4 C. chocolate into a bowl.
Heat up the 3 Oz. heavy cream and pour it out over the chocolate.
As the chocolate melts, stir to incorporate before pouring over the cake.
Place it all back in the fridge to cool and firm up the ganache slightly.
Once done, remove and slice into 12 pieces to enjoy!
Step-by-Step Photos:
Nutritional Claims: Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher