Black And White Cheesecake Pressure Cooker Recette

Indulge in this decadent, crustless Black & White Cheesecake, made effortlessly in your pressure cooker! Adapted from Lorna Sass's "The Pressure Cooker," this 7-inch springform pan marvel creates a rich, chocolate-marbled masterpiece. While it might emerge with a charmingly rustic, peaked texture, the flavor is consistently divine. Refrigerate overnight for a firmer, denser delight, and bring to room temperature before serving for optimal taste. Freezes beautifully! For best results, use full-fat ingredients – reduced-fat options won't set properly. A lemon variation is also available (see note). Prepare to be amazed!

Préparation 20 min
Cuisson 60 min
Calories 554.6 kcal
Protéines 20g
Note Soyez le premier
Black And White Cheesecake Pressure Cooker 62

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Black And White Cheesecake Pressure Cooker

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Comment préparer Black And White Cheesecake Pressure Cooker

  1. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a 7-inch springform pan.
  2. In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until well combined.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. In a separate bowl, whisk together cocoa powder and 2 tablespoons of the batter. Gently fold the chocolate batter into the main batter.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Desserts Eggs Dairy Chocolate Cheesecake Cheese Eggs Pressure Cooker Stove Top Equipment

Questions fréquentes

Combien de temps faut-il pour préparer Black And White Cheesecake Pressure Cooker ?

Black And White Cheesecake Pressure Cooker prend environ 80 minutes du début à la fin — environ 20 minutes de préparation et 60 minutes de cuisson.

Combien de calories contient Black And White Cheesecake Pressure Cooker ?

Black And White Cheesecake Pressure Cooker contient environ 554.6 calories par portion, avec environ 20 g de protéines, 13 g de glucides et 61 g de lipides.

De quels ingrédients ai-je besoin pour Black And White Cheesecake Pressure Cooker ?

Les principaux ingrédients de Black And White Cheesecake Pressure Cooker sont Butter, Cream Cheese, Sugar, All Purpose Flour, Eggs, Sour Cream. Consultez la liste complète avec les quantités ci-dessus.

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