BLACK AND WHITE CHEESECAKE (PRESSURE COOKER)

Black and White Cheesecake (Pressure Cooker) image

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

Time 1h

Yield 1 7-inch cheesecake cake, 6-8 serving(s)

Number Of Ingredients 9

Ingredients

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)

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.