Chocolate Covered Strawberry Cheesecake Pressure Cooker Recipe
This creamy and indulgent cheesecake combines rich chocolate, fresh strawberries, and a velvety texture for a perfect dessert experience.
Equipment
- 1 Springform pan 9 or 10 inch
- 1 Mixer stand or hand-held
- 1 Microwave safe bowl for melting chocolate
- 1 Baking sheet to place pan on
Ingredients
Main ingredients
- 2 cups graham cracker crumbs *see note
- 18 tablespoons butter melted
- 24 ounces cream cheese softened
- 1 cup sugar
- 2 eggs whole
- 1 egg yolk
- ½ cup heavy cream
- 2 tablespoons flour all purpose
- 1 teaspoon vanilla extract
- 1 ¼ cups sour cream
- ¼ cup sugar for top layer
- 2 cups strawberries sliced
- ½ cup dark chocolate morsels can use milk chocolate or melting wafers
Instructions
Instructions
- Preheat oven to 350°F.
- Melt butter and combine with graham cracker crumbs in a bowl. Press into springform pan to form a crust. Set aside.
- Beat cream cheese and sugar until smooth. Add eggs and yolk one at a time, mixing between additions.
- Add cream, flour, and vanilla and mix until smooth.
- Pour filling over crust in springform pan.
- Place springform pan on a baking sheet and bake for 40 minutes. Reduce heat to 325°F and bake for another 40 minutes.
- Remove from oven. Stir sour cream and sugar together; spread on top of cheesecake.
- Bake an additional 10 minutes. Remove and let cool completely, then refrigerate overnight or at least 4 hours.
- Once chilled, level top and arrange strawberry slices on top in rings.
- Melt chocolate morsels in microwave 30 seconds at a time until smooth. Drizzle over strawberries.
- Place in refrigerator 10 minutes to let chocolate set. Slice and serve.
Notes
*Note 1: If graham cracker crumbs are not sweetened, add 2 tablespoons sugar when making the crust.
