The Great Big Pressure Cooker Book’s Chocolate Cheesecake

• Vegetarian

• Refrigerated

  • 1 Egg, whole
  • 2 Eggs yolks, large

• Baking & Spices

  • 1/4 cup Brown sugar, packed dark
  • 1 1/4 cup Chocolate baking crumbs
  • 8 oz Dark chocolate
  • 1 tbsp Flour
  • 1 pinch Salt
  • 1 tsp Vanilla extract
  • 1/4 cup White sugar

• Dairy

  • 5 tbsp Butter, unsalted
  • 1 lb Cream cheese
  • 1/4 cup Sour cream, regular or low fat

Found on suziethefoodie.com

Description

Ingredients

• 8 oz of dark chocolate
• 1 1/4 cup chocolate baking crumbs
• 5 tbsp of unsalted melted then cooled butter
• 1 lb room temperature cream cheese
• 1/4 cup packed dark brown sugar
• 1/4 cup white sugar
• 1 whole egg, room temp
• 2 large eggs yolks, room temp
• 1/4 cup sour cream, regular or low fat
• 1 tsp vanilla extract
• 1 tbsp flour
• pinch of salt (my addition)

Directions

• Special Prep To prepare the Instant Pot for the process, first you are going to want to add two cups of water to the pressure cooker and then place the rack on the bottom. You are also going to need what they refer to as a “sling” so you can get the pan out of the pressure cooker once it has done its magic. You want two pieces of tin foil that are two feet long stacked on top of each other. Fold in half lengthwise so you now have a long sling that is four layers thick. The Recipe I prepped the chocolate ahead of time by chopping up 8 oz of dark chocolate (mine was a mix dark and semi-sweet because that is what I had) and melting it slowly in a stainless steel bowl over over warm water. To make the crust combined chocolate baking crumbs and unsalted melted then cooled butter. I had never used this pan before and it was second hand so to be safe I added a layer of parchment to the bottom to help avoid leakage. Then I greased it and trimmed off the excess. Add chocolate crumb butter mixture to the bottom of the pan and up the sides a little. To make the filling I used my mixer but the recipe is written for those who have a food processor only. This is how I made it. Cream the cream cheese with dark brown and white sugar. Add 1 whole egg first followed by 2 large eggs yolks, one at a time. Add melted chocolate and sour cream. Consistently scrape down the sides of the bowl after each addition. Add vanilla and flour with pinch of salt in it. Scrape! Scrape! Scrape! Blend until creamy. Pour mixture into prepared dish. Smooth down top with spatula. Place pan on sling and then move and lower carefully into the pressure cooker. The recipe said to crimp the sling’s ends inside. I did not really know what that mean so I just folded it over the top. You are supposed to set your electric pressure cooker to max pressure for 25 minutes. Every setting appeared to be normal on mine so I used the meat setting. Let it do its magic and then unplug the machine and let it return to normal pressure for 12-16 minutes. Unlock and using the sling transfer pan to cooling rack for one hour. Unfasten, loosen and remove the collar of the cake. Let cake come to room temperature and then chill in the fridge overnight.

Nutrition