Black and White Cheesecake (Pressure Cooker)

Recipe by Dee514




  • 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.