Pressure Cooked Chocolate Cheesecake
Submitted by JMilad1
Pressure cooker chocolate cheesecake with dark chocolate, cream cheese, and a chocolate cookie crumb crust. Steams in 20 minutes with no cracking, no water bath fuss.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
50 minA pressure cooker makes cheesecake foolproof. The sealed, steamy environment cooks the filling gently and evenly, so you get a silky smooth texture without the cracking that plagues oven-baked versions. Twenty minutes at high pressure and you’re done.
Six ounces of melted dark chocolate go straight into the cream cheese batter, which gets blended in a food processor for just seconds. The food processor is key. It produces an impossibly smooth filling without overbeating, which would incorporate too much air and cause the cheesecake to puff up and collapse.
The chocolate cookie crumb crust coats the buttered springform pan on the bottom and sides. Wrap the outside of the pan in foil to keep water out during steaming. After cooking, let the pressure drop naturally for 10 minutes. Rushing it with a quick release can cause the surface to crack.
Pro Tips
- Room temperature ingredients only. Cold cream cheese and eggs don’t blend smoothly and create lumps.
- Don’t over-process. A few seconds in the food processor is all you need. Over-mixing traps air.
- Blot the water puddle on top with a paper towel after removing the foil. This is normal with pressure cooking.
- Overnight chill is not optional. The texture and flavor both improve dramatically after a night in the fridge.
Variations
- White chocolate version: Swap dark chocolate for 6 ounces melted white chocolate. Reduce sugar to ⅓ cup since white chocolate is sweeter.
- Espresso chocolate: Dissolve 1 teaspoon instant espresso in the melted chocolate for a mocha flavor.
- Berry topping: Top with fresh strawberries, blueberries, or a quick raspberry coulis right before serving.
Ingredients
Directions
Melt and cool chocolate bars to room temperature.
This version improves in taste and texture after overnight chilling.
Author’s note: Use a 7 inch springform pan, or an 8 inch one that fits comfortable into your pressure cooker with about an inch to spare between the pan and the sides of the cooker.
Have the ingredients at room temperature before you begin.
Cut a piece of aluminum foil 2 feet long by 1 foot wide and double it twice lengthwise to create a strip for moving the pan to and from the cooker.
Set aside .
Cover the exterior bottom and sides of springform pan with 1 large sheet o f aluminum foil so that no water can seep in.
Liberally butter the pan and distribute the cookie crumbs, tilting and shaking the pan to coat the bottom and sides.
Set aside.
In a food processor, blend the cream cheese, sugar, and flour until smooth, about 15 seconds.
Add the eggs, sour cream, and melted chocolate, and process for 5 seconds.
Scrape down the bowl and process for another 5 seconds.
Pour into the prepared pan.
Cover with buttered aluminum foil so that the foil fits tightly around the sides, but allows some room on top for the cheesecake to expand.
Set a trivet or rack on the bottom of the cooker.
Pour in 2½ cups of water.
Center the pan on the foil strip and gently lower it into the cooker.
Loosely fold the ends of the foil strip over the top of the dish.
Lock the lid in place and over high heat bring to high pressure.
Adjust heat to maintain high pressure and cook for 20 minutes.
Turn off the heat and let the pressure drop naturally for 10 minutes.
Remove the lid, tilting it away from you to allow any excess steam to escape.
Let the cheesecake cool for a few minutes before removing it from the cooker wi th the aid of the foil strip.
Set on a cooling rack, remove the foil, and let it cook to room temperature.
Refrigerate overnight.
Before serving, release and remove the sided of the springform pan.
Serve from the base of the springform pan, garnished as desired.
Storage: Store in the refrigerator for up to 3 days and in the freezer for 3 months.
Add toppings just before serving.
Author’s Note: When you remove the aluminum foil cover after steaming, there may be a small puddle of water on the top of the cheesecake.
Just sop it up gently with a paper towel.
If the cake is not quite set in the center, it will firm up upon cooling.
Serving suggestion: Top with plump, ripe strawberries for an elegant presentat ion and an irresistible flavor contrast.
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