Enjoy this decadent after-dinner special in under an hour using your pressure cooker!

Cheesecakes have become great sources of comfort for many of us. Not only do they taste really good - making them is actually a very enjoyable experience as well. Commonly baked in the oven, cheesecakes can also be prepared in other ways. Here's a pressure cooker recipe for a mocha version of this sweet treat.

Instructions:

1. Pre-grease a 6-cup soufflé dish or a springform pan, then line with greased foil.
2. Mix crumbs, butter and 1/4 of the sugar. Once combined, press mixture down to the bottom of the pan, then chill in the freezer.
3. In another bowl, use an electric mixer to beat the rest of the sugar and the cream cheese until smooth. Add one egg at a time while beating.
4. Finally, beat in the vanilla and whipping cream.
5. Cook and stir the chocolate chips, coffee and Kahlua in a saucepan over low heat until melted.
6. Pour the chocolate and coffee mix over the cheese mixture, and then beat to combine.
7. Ladle over to the prepared (chilled) crust.
8. Prepare a strip of foil to make lowering the cheesecake into the pressure cooker easier. Do this by cutting a 45cm-long foil strip. Double it lengthwise to make it even longer.
9. Use a 5 L or larger pressure cooker. Pour in 1 1/2 cups of water. To raise the cheesecake above the water, set a trivet at the bottom.
10. Place the cheesecake at the centre of the foil strip. Then lower it onto the trivet. To prevent the foil strip from interfering with the closing of the lid, fold down its ends.
11. Lock the lid and bring to high pressure over high heat. Then, reduce heat and maintain pressure. Cook for 15 minutes.
12. Turn off the heat. Let the pressure come down on its own. Then take off the lid.
13. Once clear of steam, lift the pan using the foil strip. Cool the cake on a rack.
14. Cover and chill in the fridge for a minimum of 4 hours or overnight.