Hi Paula – I haven’t made this cheesecake with chocolate yet but you can use this recipe https://www.pressurecookingtoday.com/pressure-cooker-triple-chocolate-layered-cheesecake/ as a guide if you do want to make a chocolate version. Sounds like a fun theme. I’d love to see pictures – tag me on Instagram.

That’s awesome! Thanks so much <3

Thanks so much!
Your recipe turned out beautiful & delicious!
It was a successful & happy birthday thanks to you! ❤️

Hi Willa – this is my kind of birthday cake. The cook time should be the same. Since it’s your first cheesecake, my tips on making perfect cheesecake https://www.pressurecookingtoday.com/making-perfect-pressure-cooker-cheesecake/ I would use vanilla in the cheesecake and add 1 tablespoon of the Kirschwasser to the cherry topping – increase the cornstarch to 3 tablespoons and add 2 tablespoons of water and 1 tablespoon of Kirschwasser and heat sauce until it thickens. Enjoy!

I bought the IP Official Non-Stick Springform Pan which is 7.5” (the inside measurement looks more like 7 ¼”…). Would the cooking time remain the same for that extra ½” (1/4”???), or is it less? what would you recommend?

Also, do you think Kirschwasser would taste good replacing the vanilla in this recipe (& the almond extract in the cherry topping)?

This looks so delicious! We’re both excited! Black Forest Cake is my husband’s favourite (maybe mine too), & we both love cheesecake. This IP recipe looks manageable for my baking limited skills! It will be my 1st cheesecake & IP dessert!

You can try 1/4 cup sour cream and 20 minutes cook time.

Hi Kathy – no need to cover the brownie with foil. Foil slows down the cooking process and the brownie isn’t bothered by a little bit of moisture.

what would the amount of sour cream be and what would the new cooking time be?