Recipe by Dee514
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.
Top Review by bwitten
this recipe is great i my whole family really liked it. i did make some changes though, for instance i used an 8 inch springform because i didn't have a 7 inch which worked out in my favor the first time i made it because some of the cheesecake still rose over the top while cooking and fell into the water in the pressure cooker. indeed this attempt did look more "rustic" but the next time i made it a put an aluminum foil collar around the springform to try and keep everything in this time around and then i put the long strip of aluminum foil around it so i could lift it out easily. the aluminum foil collar did more for the cheesecake than just hold things in it first made the appearance of the cheesecake more uniform and secondly the texture of the cake was SOOOO much more creamy! i will be using this technique from now on. i have wide aluminum foil so what i did was cut a length that was long enough to go around the pan and then folded the ends together a few times so it would stay in place. the collar was quite tall so i had to fold it over just a bit in order to put the lid on and lock it. my other change to the recipe is that i used white chocolate instead which worked fine, in my second attempt i used 5 oz instead of 3 and it was great. i would have given it 5 stars if it had been set up for an 8 in springform because i can't imagine everything staying in a 7in. try the recipe though it is very good.
- 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)
Directions See How It's Made
- Grease the 7-inch springform pan liberally with butter and set aside.
- Using a food processor, blend cream cheese, sugar and flour for about 15 seconds.
- Add eggs, sour cream and vanilla blending until smooth (about 10 seconds more).
- Do not over mix the batter!
- Remove 1 cup of the batter and blend it into the melted chocolate.
- Pour all of the remaining batter into prepared pan.
- Using a tablespoon, gently drop dollops of the chocolate batter onto the top of the cheesecake (spaced evenly apart).
- Swirl the flat side of a knife through the batter in eight to ten figure-8's to create the swirls.
- Place the pan in the center of a long piece (about 2-feet) of heavy duty aluminum foil.
- Bring 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.
- Bring the short ends of the foil together, pressing them tightly against the pan.
- Place a trivet or steaming rack on the bottom of the cooker.
- Place the cheesecake on top of the trivet.
- Pour in enough water to reach half way up the sides of the springform pan.
- Lock lid in place.
- Over high heat, bring to high pressure.
- Reduce heat just enough to maintain high pressure, and cook for 35 minutes.
- Turn off heat and allow pressure to drop naturally (about 15 minutes).
- Tilting pan away from you, unlock and remove lid, allowing steam to escape.
- Let cheesecake cool for a few minutes before removing it from the pressure cooker.
- Set pan on a cooling rack, remove foil and allow cheesecake to cool to room temperature.
- If there is a tiny puddle of water on the middle of the cake, gently blot it up with a paper towel.
- Cover and refrigerate at least 6 hours or overnight.
- Before serving, bring the cheesecake to room temperature, remove sides of pan (leave pan base in place, and set on serving platter).
- Arrange berries on top and around sides of cake, slice and serve.
- NOTE: For Lemon Cheesecake, omit the vanilla extract and the chocolate from the recipe, do not set aside 1 cup of batter.
- Add 1 Tablespoon of freshly grated lemon zest to all of the batter, blending well, and proceed with baking instructions.