24Jaffa cakes8-10 Jaffa cakes chopped into 8 pieces and 2-3 Jaffa cakes chopped into 4 pieces
Crush 150 g digestive biscuits then mix well with 40 g melted butter.
Transfer biscuit mix to the cake pan and press down. We first used a spoon to press the biscuit mix down. Then a straight-sided glass to press the biscuit mix evenly into the base of the cake pan and also to push the biscuit mix up the edge of the cake pan. Place in fridge to chill while you prepare the filling.
Beat, blend or blitz together the 560 g cream cheese, 150 g soft brown sugar, 2 beaten eggs, 2 tbsp cocoa powder and 1 tbsp orange juice. When smooth, mix in the 100 g melted dark chocolate and the Jaffa cakes you’ve cut into 8 pieces.
Take cake pan out of fridge and place a layer of Jaffa cakes on top of the biscuit base. Use the Jaffa cakes you’ve cut into 4 pieces to cover the gaps. Carefully pour the filling on top.
Pour 250ml cold water into inner pot. Place cake pan on long-handled trivet and carefully lower. Cover with kitchen roll and then foil. Close the lid and make sure it’s set to Sealing.
Press Pressure Cook and programme 40 minutes. At the end of pressure cooking time, do a Natural Pressure Release for 10 minutes (i.e. do nothing and, after 10 minutes, let the rest of the steam out). Cool down at room temperature then chill for a good few hours (preferably overnight).
The next day we decorated it with a dark chocolate ganache, orange peel swirls and the Jaffa cakes we managed not to eat while “very patiently” waiting for it to chill… Tip: You can serve and slice your cheesecake directly on the glass base.A big thank you to instantpotter Chris for the recipe