From Lorna Sass's book "The Pressured Cook". This recipe requires a 7-inch springform pan. It is a very rich, crustless, chocolate marbled cheesecake. Sometimes this cheesecake emerges from the pressure cooker looking "rustic" (with some peaks and valleys on top), but the flavor is dependably wonderful! This cheesecake will get firmer and denser when refrigerated overnight. For best flavor, bring to room temp before serving. This cheesecake freezes well. DO NOT SUBSTITUTE reduced fat products in this recipe, they contain more water and will not set up properly! Cooking Time includes 15 minutes for natural release. See NOTE for Lemon Cheesecake variation.
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- 1 teaspoon butter, at room temp (for greasing pan)
- 20 ounces cream cheese, at room temp
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 4 large eggs (or extra-large eggs)
- 1/2 cup sour cream
- 1 1/4 teaspoons pure vanilla extract
- 3 ounces good quality bittersweet chocolate, melted and slightly cooled (not baking chocolate)
- sliced strawberries (optional) or whole raspberries, for garnish (optional)
- 1Grease the 7-inch springform pan liberally with butter and set aside.
- 2Using a food processor, blend cream cheese, sugar and flour for about 15 seconds.
- 3Add eggs, sour cream and vanilla blending until smooth (about 10 seconds more).
- 4Do not over mix the batter!
- 5Remove 1 cup of the batter and blend it into the melted chocolate.
- 6Pour all of the remaining batter into prepared pan.
- 7Using a tablespoon, gently drop dollops of the chocolate batter onto the top of the cheesecake (spaced evenly apart).
- 8Swirl the flat side of a knife through the batter in eight to ten figure-8's to create the swirls.
- 9Place the pan in the center of a long piece (about 2-feet) of heavy duty aluminum foil.
- 10Bring the two long ends up to meet, and fold over to seal them together, creating a small tent to allow a bit of space for the rising of the cheesecake.
- 11Bring the short ends of the foil together, pressing them tightly against the pan.
- 12Place a trivet or steaming rack on the bottom of the cooker.
- 13Place the cheesecake on top of the trivet.
- 14Pour in enough water to reach half way up the sides of the springform pan.
- 15Lock lid in place.
- 16Over high heat, bring to high pressure.
- 17Reduce heat just enough to maintain high pressure, and cook for 35 minutes.
- 18Turn off heat and allow pressure to drop naturally (about 15 minutes).
- 19Tilting pan away from you, unlock and remove lid, allowing steam to escape.
- 20Let cheesecake cool for a few minutes before removing it from the pressure cooker.
- 21Set pan on a cooling rack, remove foil and allow cheesecake to cool to room temperature.
- 22If there is a tiny puddle of water on the middle of the cake, gently blot it up with a paper towel.
- 23Cover and refrigerate at least 6 hours or overnight.
- 24Before serving, bring the cheesecake to room temperature, remove sides of pan (leave pan base in place, and set on serving platter).
- 25Arrange berries on top and around sides of cake, slice and serve.
- 26NOTE: For Lemon Cheesecake, omit the vanilla extract and the chocolate from the recipe, do not set aside 1 cup of batter.
- 27Add 1 Tablespoon of freshly grated lemon zest to all of the batter, blending well, and proceed with baking instructions.
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Nutritional Facts for Black and White Cheesecake (Pressure Cooker)
Serving Size: 1 (158 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 554.6
- Calories from Fat 360
- Total Fat 40.0 g
- Saturated Fat 21.9 g
- Cholesterol 239.7 mg
- Sodium 372.5 mg
- Total Carbohydrate 39.9 g
- Dietary Fiber 0.0 g
- Sugars 37.2 g
- Protein 10.4 g