Black And White Cheesecake Pressure Cooker Recipe

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!

Prep Time 20 mins

Cook Time 60 mins

Calories 554.6 kcal

Protein 20g

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Black And White Cheesecake Pressure Cooker

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for 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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How to Make 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

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

Frequently Asked Questions

How long does it take to make Black And White Cheesecake Pressure Cooker?

Black And White Cheesecake Pressure Cooker takes about 80 minutes from start to finish — roughly 20 minutes to prepare and 60 minutes to cook.

How many calories are in Black And White Cheesecake Pressure Cooker?

Black And White Cheesecake Pressure Cooker has approximately 554.6 calories per serving, with about 20 g protein, 13 g carbohydrates and 61 g fat.

What ingredients do I need for Black And White Cheesecake Pressure Cooker?

The key ingredients for Black And White Cheesecake Pressure Cooker are Butter, Cream Cheese, Sugar, All Purpose Flour, Eggs, Sour Cream. See the full list with measurements above.