Ingredientes para Black And White Cheesecake Pressure Cooker
- Butter
- 3 (8 ounce) packages cream cheese, softened
- ¼ cup granulated sugar (for crust) + 1 cup granulated sugar (for filling)
- All Purpose Flour
- 4 large eggs
- Sour Cream
- Pure Vanilla Extract
- Bittersweet Chocolate
- Strawberries
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Cómo preparar Black And White Cheesecake Pressure Cooker
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a 7-inch springform pan.
- In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until well combined.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together cocoa powder and 2 tablespoons of the batter. Gently fold the chocolate batter into the main batter.
- Pour the batter into the prepared springform pan. Place the pan inside the pressure cooker, ensuring it's centered in the pot. Add 1 cup of water to the pressure cooker.
- Close the lid and cook on high pressure for 45 minutes. Allow for a 15-minute natural pressure release, followed by a quick release of any remaining pressure.
- Carefully remove the cheesecake from the pressure cooker and let it cool completely on a wire rack before refrigerating for at least 8 hours, or preferably overnight.
- Once chilled, run a thin knife or spatula around the edge of the cheesecake to loosen it from the pan. Carefully remove the sides of the springform pan. Let the cheesecake sit at room temperature for about 30 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
148g
Fat
109g
Carbs
13g
