RECIPE: Pressure Cooker Triple Chocolate Cheesecake


Pressure Cooker Triple Chocolate Cheesecake
From Jaxon Stollard, Park City Cooking School

Makes one 6-inch cheesecake (serves 8-10)

This is an intense creamy filling and three layers of chocolate flavor will satisfy both cheesecake and chocolate lovers as well. Using the modern pressure cooker, this can be "baked" in less than 30 minutes, opposed to oven baking for 55-60 minutes.

Special kitchen tools and equipment: 6-inch springform pan, food processor, offset spatula, kitchen twine, heavy duty aluminum foil.

For the CRUST:
1 C finely crushed chocolate cookie (i.e. Oreo) crumbs
2 TBSP granulated sugar
pinch ground cinnamon
2 TBSP butter, melted

For the FILLING:
2 8oz packages cream cheese, room temperature
1 tsp vanilla extract
1/3 C sour cream (or creme fraiche)
1/2 C granulated sugar
2 TBSP Dutch process cocoa powder
1/2 tsp instant coffee
6 oz semisweet chocolate, melted
2 large eggs

1. In a small bowl or food processor, stir together the cookie crumbs, sugar and cinnamon until blended. Drizzle with the melted butter, mix until well blended and the crumbs are evenly moist. Press the mixture into the bottom of an oiled 6-inch springform pan until crust is even on the bottom and about 1-inch up the sides. Use a plastic-wrapped, straight-sided, flat-bottom coffee mug to press.

2. Place a piece of aluminum foil over the bottom to create a leak-proof bottom when steaming in the pressure cooker; set aside. Fold a long piece of foil lengthwise into three folds to use as a cradle to lift the pan into and out of the pressure cooker.

3. In the food processor, mix cream cheese, sour cream, vanilla, sugar and coffee; pulse until mixed then allow to set until the coffee granules dissolve. Add melted chocolate; cocoa powder; pulse until completely mixed. Add the eggs and pulse only until blended. **DO NOT OVERBEAT once the eggs have been added or the cheesecake will puff too much.

4. Pour the filling over the crust, spread evenly and smooth the top. Fold a piece of paper towel and place it over the top of the springform pan. Double wrap & tie kitchen twine around the pan to secure paper towel. Using the folded foil strip as a cradle, place the pan into the pressure cooker. Fold the ends of the cradle so that it can be used later to remove the pan.

5. Pour 1 C water into the pressure cooker (this creates the steam to cook the cheesecake) and secure the top. Bring the temperature up to high. Cook for 17 minutes. Turn heat off and allow the steam to dissipate naturally. When steam has completely dissipated, remove lid.

6. Using the foil cradle, remove the cheesecake. Remove twine and paper towel. Run a small offset spatula around the inside of the pan so the cheesecake will not stick to the sides, causing cracks in the middle.

7. Chill in the refrigerator for 3 hours or more before cutting and serving (you may top with whipped cream/fruit if you desire).

For ease of cutting, run hot water over the knife, then dry well before slicing.