Best 6 Black And White Cheesecake Pressure Cooker Recipes

ULTRA CREAMY BLACK AND WHITE CHEESECAKE

Steps:

• 1. Arrange the oven racks in the center and lower third of the oven. Place a baking dish or roasting pan on the bottom rack and fill halfway with water. Preheat the oven to 325 degrees F.
• 2. Coat a 9-inch springform pan with nonstick cooking spray. Place 2 tablespoons of the sugar and the cookies in the bowl of a food processor and pulse until they become fine crumbs. Add the melted butter and pulse until moist. Press the mixture into the bottom and slightly up the sides of the springform pan. Set aside.
• 3. Beat the cream cheese and remaining 1 1/2 cups sugar until creamy in the bowl of a standing mixer or using a hand mixer. Beat in the eggs 1 at a time until just incorporated. Beat in the sour cream, flour and vanilla. Reserve 3 cups of the batter (this does not need to be refrigerated) and stir the melted chocolate and almond extract into the remaining batter. (Don't worry if there are tiny flecks of chocolate in the batter, they will bake into the cheesecake.) Pour the chocolate batter over the crust. Bake the cheesecake on the center rack of the oven until the edges are just set but the center is still a bit jiggly, 30 to 35 minutes.
• 4. Slowly pour the reserved vanilla batter over the chocolate layer and continue to bake until the cheesecake is just set but the center is slightly jiggly, another 40 to 45 minutes. Turn off the oven, open the door slightly and let the cheesecake cool 20 minutes. Remove and run a knife around the edge of the pan. Cool to room temperature and then chill overnight.
• 5. Before serving, let stand at room temperature for about 1 hour. Remove the sides of the pan. Garnish generously with white and semisweet chocolate curls.

BLACK AND WHITE CHEESECAKE (PRESSURE COOKER)

Steps:

• 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.

INSTANT POT NEW YORK CHEESECAKE #17

Steps:

• We highly recommend using a Hand Mixer to mix the cheesecake batter instead of a Stand Mixer. Stand Mixers are often more powerful, thus you can easily overmix and introduce too much air into the cheesecake batter. This may result in a puffy souffle-style cheesecake.
• Read Amy + Jacky's 11 Tested Tips to Make a Stunning Instant Pot Cheesecake to help you make a successful cheesecake! :)
• Place 16 ounces (454g) cream cheese, 2 large eggs, ½ cup (120g) sour cream on counter-top to reach room temperature. Then, melt the 3 - 4 tablespoons (42g - 56g) unsalted butter.*Pro Tip: this is critical for your cheesecake's success, so please make sure all the above ingredients are at room temperature before you start. If not, you may end up with lumpy fluff top cheesecake. So don't skip this step! :)
• Ground Graham Crackers: Finely ground 120g graham crackers in a food processor. Or place the graham crackers in a Ziploc bag and roll them with a rolling pin.
• Mix Crust Mixture: In a small mixing bowl, mix finely ground graham crackers, a pinch of sea salt, 2 tsp - 1 1/2 tbsp (8.3g - 19g) brown sugar together with a fork.
• Perfectionist's Step - Add Flour (if blind-baking for firmer & crisper crust): mix in ¼ cup (32g) all-purpose flour.
• Add Melted Unsalted Butter: Mix in roughly 3 - 4 tbsp (42g - 56g) unsalted butter until the mixture sticks together.
• Line Pan: Line the side & bottom of cheesecake pan with parchment paper.*Note: We did not use any butter to line the parchment paper.
• Form Crust: Pour in the graham cracker crumbs mixture. Gently press down the crumbs with a ramekin or Mason jar to form an even layer. You can also use a spoon for the edges.
• Firm CrustMethod #1 - Freeze: Place cheesecake pan in freezer while you make the cheesecake batter. Method #2 - Blind-Bake (for firmer & crisper crust): Place crust in a 325°F oven for 15 minutes.
• Mix Sugar Mixture: Mix 2 tbsp (16g) cornstarch, 2 pinches of sea salt, and 2/3 cup (133g) white sugar together in a small mixing bowl.
• Briefly Beat Cream Cheese: In a medium mixing bowl, briefly break up the 454g cream cheese by beating it for 10 seconds with a hand mixer using low speed.
• Mix in Sugar Mixture: Add in half the sugar mixture and beat until just incorporated using low speed (roughly 20 - 30 seconds). Scrape down the sides and hand mixer with a silicone spatula every time a new ingredient is added. Add remaining sugar mixture and beat until just incorporated using low speed (roughly 20 - 30 seconds).
• Add Sour Cream & Vanilla Extract: Add 1/2 cup (120g) sour cream and 2 tsp (10 ml) vanilla extract to the cream cheese mixture. Beat until just incorporated using low speed (20 - 30 seconds).
• Blend in Eggs: Blend in the two eggs using low speed, one at a time. Mix until just incorporated (about 15 - 20 seconds with a hand mixer & less time if you are using a powerful stand mixer). Try not to overmix on this step. Scrape down the sides and hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.
• Pour Batter in Pan: Pour cream cheese batter in cheesecake pan.
• Remove Air Bubbles for Smooth Surface: Tap cheesecake pan against the counter to let air bubbles rise to the surface. Burst the air bubbles with a toothpick or fork. Tap until you are satisfied. Ensure the surface is clear of air bubbles or fork marks. See above photos for demo.
• Method #1: Pour 1 cup (250 ml) of cold water in pressure cooker. Place cheesecake pan on top of a steamer rack (so, it's not touching the water). Close lid and pressure cook at High Pressure for 26 minutes and Full Natural Release. Natural release will take roughly 7 minutes. Open lid gradually. Absorb any condensation on surface by lightly tapping it with a soft paper towel.Perfectionist's Method #2 - Prevent Surface Dents: Place a steamer rack and pour 1 cup (250ml) of water in pressure cooker. Bring water to a boil (Instant Pot users: Press manual/Pressure Cook and set the time to 28 minutes). When the water begins to boil, place cheesecake pan on the steamer rack with a foil sling right away.*Caution: Don't wait too long to place the cheesecake in pressure cooker, as it'll affect the cooking time. Place it immediately once the water begins to boil. This prevents too much water from evaporating. Immediately close the lid with Venting Knob at Venting Position. Turn Venting Knob to Sealing Position and let it pressure cook at High Pressure for 28 minutes and Full Natural Release. It should go up to pressure in roughly 1 minute. Natural release will take roughly 7 - 9 minutes. Open the lid gradually. Absorb any condensation on the surface by lightly tapping it with a soft paper towel.
• Cool Cheesecake: Allow cheesecake to cool to room temperature with the lid open in the pressure cooker. Or place it on a wire rack to cool to room temperature.
• Release Cheesecake from Sidewall to Avoid Cracking: After cooling for 10 - 15 minutes, carefully run a thin paring knife between the sidewall and parchment paper to release the cheesecake from the pan. Pull the slightly wrinkled parchment paper lightly to straighten it out for a smooth side.
• Chill Cheesecake in Fridge: Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 - 8 hours (preferably overnight).
• Serve: Remove cheesecake from the refrigerator. The best way to release the cheesecake from the bottom pan is warm the bottom of the pan to melt the butter. You can use a torch or heating pad for this step. Carefully peel off the parchment paper. Enjoy~

PRESSURE COOKER VERY VANILLA CHEESECAKE

Steps:

• Grease a 6-in. springform pan; pour water into a 6-qt. electric pressure cooker. , Mix cracker crumbs, 1 tablespoon sugar and cinnamon; stir in butter. Press onto bottom and about 1 in. up sides of prepared pan., In another bowl, beat cream cheese and remaining sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour over crust., Cover cheesecake tightly with foil. Place springform pan on a trivet with handles; lower into cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 1 hour and 5 minutes. When finished cooking, quick-release the pressure. The cheesecake should be jiggly but set in center., Remove springform pan from pressure cooker; remove foil. Cool cheesecake on a wire rack 1 hour. Loosen sides from pan with a knife. Refrigerate overnight, covering when completely cooled., For topping, melt chocolate and cream in a microwave; stir until smooth. Cool slightly. Remove rim from springform pan. Pour chocolate mixture over cheesecake. If desired, sprinkle with berries to serve.

NUTELLA BLACK & WHITE CHEESECAKE

Steps:

• In a bowl, beat cream cheese& sugar with electric mixer for 2 minutes until light and fluffy.
• In a separate bowl, whisk the 1/2 cup heavy cream with the Nutella, leaving no lumps.
• Whip the remaining heavy cream until soft peaks form.
• Divide the cream in half, folding half into cream cheese mixture and half into the Nutella mixture.
• Alternately spoon the 2 batters into the pie crust, creating layers.
• Refrigerate for at least 1 hour and serve!
• ----To Warm Nutella----.
• In microwave, heat on high for 5 seconds in microwavable bowl.
• Or, on low heat on a stove until mixture becomes creamy.
• ---Hint---.
• To help the heavy cream whip faster, freeze the bowl and beaters for 5-10 minutes before adding the liquid.

BLACK AND WHITE CHEESECAKE

Steps:

• MAKE CHOCOLATE CRUST:.
• Preheat oven to 250°F.
• Tightly wrap outside of 11" springform pan with heavy-duty aluminum foil.
• Mix together cookie crumbs and sugar in bowl.
• Add melted butter and stir until combined.
• Press mixture evenly into the bottom and sides of prepared pan.
• MAKE FILLING:.
• Beat cream cheese in mixing bowl until creamy, using electric mixer at medium speed.
• Gradually add sugar and beat until blended.
• Add vanilla and flour, mixing just until combined, at low speed.
• Add eggs one at a time, beating after each addition.
• Add yolks and half-and-half, beating until smooth.
• Stir in chopped solid ivory.
• Pour mixture into crust and smooth out top.
• Bake for 2 hours or until firm.
• Turn off oven and leave cheesecake in oven with door propped open for 1 hour or more.
• Cool in pan on wire rack for 1 hour.
• Cover with aluminum foil and refrigerate at least 8 hours or overnight.
• MAKE CHOCOLATE GLAZE:.
• Place corn syrup, water, butter in saucepan over medium heat.
• Cook until butter is melted and mixture comes to a boil.
• Remove from heat.
• Add chopped chocolate and rum or rum extract and let stand 30 seconds.
• Whisk until smooth.
• Loosen edge of cheesecake with knife.
• Remove cake from springform pan.
• Spread chocolate glaze over top of cheesecake.
• Refrigerate 15 minutes to set glaze.
• Garnish with chocolate curls, if desired.
• Cut wedges and serve.