BLACK AND WHITE CHEESECAKE (PRESSURE COOKER)
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.
Provided by Dee514
Categories Cheesecake
Time 1h
Yield 1 7-inch cheesecake cake, 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 554.6, Fat 40, SaturatedFat 21.9, Cholesterol 239.8, Sodium 372.6, Carbohydrate 40, Fiber 0.1, Sugar 37.2, Protein 10.5
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Paras Nayak
[email protected]This cheesecake is a showstopper! It's perfect for any special occasion. The black and white layers are so elegant and the flavor is amazing.
Sagar Sai
[email protected]The cheesecake was a bit too bland for my taste. I think I'll add some lemon zest or vanilla extract next time.
Jesse Pratt
[email protected]I'm not a huge fan of cheesecakes, but this one is really good. The black and white layers are a nice touch.
navpreet khakh
[email protected]This cheesecake is absolutely divine! The flavors are perfectly balanced and the texture is melt-in-your-mouth. I will definitely be making this again and again.
Ikenna Chukwu
[email protected]The cheesecake was a bit too dry for my taste. I think I'll add a little more cream cheese next time.
Ahshau Gaming
[email protected]I've never made a cheesecake in a pressure cooker before, but this recipe made it so easy. I'm definitely going to try more pressure cooker recipes in the future.
Sheri Ansari
[email protected]This cheesecake is perfect for any occasion. It's easy to make and always a hit with guests.
Geneva Reed
[email protected]The cheesecake was a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Divya Jargha
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had.
Maaz Chauhdary
[email protected]This cheesecake is a work of art! The black and white layers are so elegant and the flavor is out of this world. I highly recommend this recipe.
Togsbiligt Batjargal
[email protected]Overall, I thought this cheesecake was just okay. It wasn't bad, but it didn't wow me either.
ekwu moses
[email protected]The cheesecake was a bit too dense for my taste. I prefer cheesecakes with a lighter, airier texture.
REMBO 67rp
[email protected]This cheesecake is so rich and decadent, it's perfect for special occasions. I love the combination of the vanilla and chocolate layers.
Wesihun Aebu
[email protected]Not a fan of the black and white layers. I think I'll stick to classic cheesecakes from now on.
Elam shooter
[email protected]This was my first time making a cheesecake in a pressure cooker and it was so easy! The cheesecake came out perfectly cooked and the texture was divine.
Levi Ochoa
[email protected]I've made this cheesecake several times now and it's always a crowd-pleaser. The black and white layers are so striking and the flavor is amazing.
myousaf Khokhar
[email protected]The cheesecake was delicious, but the crust was a bit too crumbly for my taste.
yusif mahmoud
[email protected]Followed the recipe exactly and it turned out great! The only thing I would change is to add a little more vanilla extract to the batter.
Omar “Scorpio” Gamez
[email protected]This cheesecake was a huge hit at my dinner party! The flavors were perfectly balanced and the texture was creamy and smooth. I'll definitely be making this again.