Black And Cheesecake (pressure Cooker)

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

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)

Recipe

• 1 grease the 7-inch springform pan liberally with butter and set aside.
• 2 using a food processor, blend cream cheese, sugar and flour for about 15 seconds.
• 3 add eggs, sour cream and vanilla blending until smooth (about 10 seconds more).
• 4 do not over mix the batter!
• 5 remove 1 cup of the batter and blend it into the melted chocolate.
• 6 pour all of the remaining batter into prepared pan.
• 7 using a tablespoon, gently drop dollops of the chocolate batter onto the top of the cheesecake (spaced evenly apart).
• 8 swirl the flat side of a knife through the batter in eight to ten figure-8's to create the swirls.
• 9 place the pan in the center of a long piece (about 2-feet) of heavy duty aluminum foil.
• 10 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.
• 11 bring the short ends of the foil together, pressing them tightly against the pan.
• 12 place a trivet or steaming rack on the bottom of the cooker.
• 13 place the cheesecake on top of the trivet.
• 14 pour in enough water to reach half way up the sides of the springform pan.
• 15 lock lid in place.
• 16 over high heat, bring to high pressure.
• 17 reduce heat just enough to maintain high pressure, and cook for 35 minutes.
• 18 turn off heat and allow pressure to drop naturally (about 15 minutes).
• 19 tilting pan away from you, unlock and remove lid, allowing steam to escape.
• 20 let cheesecake cool for a few minutes before removing it from the pressure cooker.
• 21 set pan on a cooling rack, remove foil and allow cheesecake to cool to room temperature.
• 22 if there is a tiny puddle of water on the middle of the cake, gently blot it up with a paper towel.
• 23 cover and refrigerate at least 6 hours or overnight.
• 24 before serving, bring the cheesecake to room temperature, remove sides of pan (leave pan base in place, and set on serving platter).
• 25 arrange berries on top and around sides of cake, slice and serve.
• 26 note: for lemon cheesecake, omit the vanilla extract and the chocolate from the recipe, do not set aside 1 cup of batter.
• 27 add 1 tablespoon of freshly grated lemon zest to all of the batter, blending well, and proceed with baking instructions.