Cardamom and Caramelised White Chocolate Cheesecake

 Katelyn from The Kate Tin   2019-09-19  Comments Dessert, Kid Friendly
Instant Pot 9779

This velvety white chocolate and cardamom cheesecake is overflowing with flavour and once you start, you just can't stop eating it.

"This is my most requested recipe - I have yet to find another that is as velvety smooth (and I've tested a lot!). I usually bake it in a bain-marie for 45 minutes until I discovered my Instant Pot cuts the cooking time down to just 20 minutes!" - Katelyn, The Kate Tin

Total Time:
1 hour + refrigeration time
10 - 12                                                                

  • 200g amaretti biscuits 
  • 50g (50 ml) salted butter, melted 
  • 400g (400 ml) full-fat cream cheese, at room temperature 
  • 150g (150 ml) crème fraîche, at room temperature 
  • 90g (108 ml) castor sugar 
  • 20g (35 ml) cake flour 
  • 2 large eggs, at room temperature 
  • 100g Caramelised White Chocolate (or you can use white chocolate) – see the tip below!
  • pinch of ground cardamom
  • zest of 1 lemon 

Grease a 18cm springform cake tin.  
Combine the biscuits and butter in a food processor and press into the cake tin. Place the cream cheese, crème fraîche, sugar, flour, eggs, caramelised chocolate, cardamom and lemon zest together in a food processor and process until smooth. Pour onto the prepared crust. 
Fill the bottom of the Instant Pot with 1 ½ cups water. Wrap the bottom and sides of the cake tin with a large piece of foil (cover the cheesecake completely, then lower it into the Instant Pot using the trivet.  
Set the Instant Pot to High Pressure  for 20 minutes. Allow the Instant Pot to release the pressure on it’s own (don’t open the valve yourself). Remove the cheesecake from the Instant Pot. Allow to cool at room temperature (in the bain-marie), then refrigerate until set. 
Decorate with fresh seasonal fruit or chocolate shards 
To make caramelised white chocolate, spread 300g good-quality chocolate on a non-stick or lined baking tray and drizzle with 2 tbsp vegetable oil. Place in the preheated oven for 10 minutes, then remove and stir with a clean, dry spatula. Continue to cook for 30 to 60 minutes, stirring every 10 minutes. Don’t worry if the chocolate looks lumpy and chalky, it will smooth out and caramelise. Once the chocolate is golden brown, stir in a pinch of salt. If it’s still lumpy, place it in a food processor to smooth it out and add a little oil if necessary. 






Age: New to Old
Age: New to Old
Age: Old to New


Select All
Kid Friendly
Low Carb
Rice & Pastas
Soups, Stews & Broths
Starters & Side Dishes
Vegan & Vegetarian


Select All
Alida Ryder
Simply Delicious
Amy and Jacky
Baking Ginger
By Di Bibby
Bibby’s Kitchen at 36
Di at Bibby’s Kitchen
Home Magazine
Ilse at The Food Fox
Instant Pot South Africa
Jeanette Marie
Cook Global Eat Local
Katelyn from The Kate Tin
Kelli Foster
Linda Engelbrecht
The Honest Grazer
Mariam Jakoet Harris
Cooked Inc
Maz at Caffeine and Fairydust
Megan Kate Ras
Myra Slater
Green Mammas
Sam Linsell
Drizzle and Dip
Srividhya Gopalakrishnan
Vidhyas Vegetarian Kitchen
Tascha Strauss
Zissy Lewin


Be the first to write a comment.

Write a Comment

Replying to...
Name / Nickname *
Email *
Comment *
Submit Comment
Using this site means you accept its terms | Copyright © 2020 Instant Pot, South Africa
Powered by Webpro | Created by IT Design