I didn’t try a proper cheesecake until I was about 18 years old (Yeah, I know!), only because I thought the concept of it was super weird, cheese this salty savoury yummy food being mixed with sugar and sweet stuff? What is that about..
That’s before I realised that cream cheese is tangy but not really that salty and can be used in sweet and savoury dishes. I soon then became obsessed with cheesecakes, the best one I ever ate has to be from Juniors at Grand Central station in New York city from when I had cheesecake instead of birthday cake when I turned 21 (no iPhones back then so no photographic evidence unfortunately!).
When I bought my Instant Pot, I didn’t realise how versatile it was until I joined the Facebook community. I’ve always been envious of all those who have lots of people around so they can make cheesecakes all the time, and when I saw Jodie’s Neapolitan cheesecake on her site I was desperate to give it a go for myself. In came the perfect recipe for me to adapt to our tastes, the Mini Raspberry Ripple cheesecakes, you can find the original recipe here.
I adjusted Jodie’s recipe and really fancied a chocolate version. I used the new Digestive Mini’s in cappuccino flavour to give these cheesecakes a slight kick of coffee flavour to go with the chocolate and it worked out PERFECTLY!
You can find the full adapted recipe here.
