Lifestyle
Peppermint cheesecake made in a pressure cooker
Cheesecake is already a crowd-pleaser, but add a burst of refreshing peppermint, and it becomes something truly special.
This Peppermint Cheesecake is rich, creamy, and perfectly balanced – decadent without being too heavy, with just the right hint of cool, minty freshness. The best part? It’s made in a pressure cooker, which means no fussy water baths or long oven bakes. The steam creates an ultra-smooth texture, giving you that perfect, crack-free finish. Recipe compliments of Instant Pot.
Serves: 6-8 | Prep time: 20 mins | Cook time: 50 mins + cooling time
Ingredients
Crust:
- 1 packet (200g) peppermint-flavoured chocolate chip biscuits, crumbled
- 100 g butter, melted
Filling:
- 250 g full-fat cream cheese, at room temperature
- 250 g mascarpone, at room temperature
- 125 ml sugar
- 30 ml cake flour
- 80 ml cream
- 2 eggs, at room temperature
- 1 egg yolk, at room temperature
- 100 g Peppermint Crisp chocolate, finely chopped
Topping:
- 125 ml sour cream
- 100 g Peppermint Crisp chocolate, finely chopped
Method
- Line an 18 cm spring-form cake pan with baking paper and spray well with non-stick spray. Mix the biscuit crumbs with the butter and spread evenly on the bottom of the cake pan. Place in the freezer while you prepare the filling.
- Prepare the filling: Beat the cream cheese, mascarpone, sugar, flour and cream together until smooth. Add the eggs and egg yolk and beat until just combined. Stir in the chocolate. Pour the batter into the crust and smooth out the top.
- Pour 250ml water into a pressure cooker. Cover the cheesecake with a double layer of foil and place it on the trivet with the handles facing upwards; lower carefully into the pot.
- Click on the “Pressure Cook” button and then set the timer for 38 minutes. Remove the cheesecake from the pressure cooker’s water bath and remove the foil carefully. It is normal for the surface to wobble but it should definitely not be runny. If there is condensation on the surface, gently pat dry with a paper towel.
- Allow to cool completely and refrigerate for at least 1 hour.
- Melt the sour cream and chocolate, pour over the cold cheesecake and garnish as desired.
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