Black and White Cheesecake (Pressure Cooker) Recipe

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Black and White Cheesecake (Pressure Cooker)
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Ingredients
9
Count
Nutrition
402
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 402.25 Kcal (1684 kJ)
Calories from fat 270.53 Kcal
% Daily Value*
Total Fat 30.06g 46%
Cholesterol 179.07mg 60%
Sodium 280.85mg 12%
Potassium 165.32mg 4%
Total Carbs 26.56g 9%
Sugars 21.53g 86%
Dietary Fiber 0.27g 1%
Protein 8.6g 17%
Vitamin C 0.1mg 0%
Iron 0.6mg 3%
Calcium 111.5mg 11%
Amount Per 100 g
Calories 288.98 Kcal (1210 kJ)
Calories from fat 194.35 Kcal
% Daily Value*
Total Fat 21.59g 46%
Cholesterol 128.65mg 60%
Sodium 201.76mg 12%
Potassium 118.76mg 4%
Total Carbs 19.08g 9%
Sugars 15.47g 86%
Dietary Fiber 0.19g 1%
Protein 6.18g 17%
Vitamin C 0.1mg 0%
Iron 0.4mg 3%
Calcium 80.1mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.5
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

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