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KAHLUA CHOCOLATE CHIP
CHEESECAKE
INGREDIENTS
1 sleeve sugar-free chocolate wafers, crumbled
1/4 cup butter, melted
1/3 cups sugar
3 tablespoons powdered sugar
3 packages (8 ounces each) cream cheese, softened
3 large eggs
1/2 cups sour cream
1 small bottle coffee liqueur
3 tablespoons cornstarch
1 cup chocolate chips
2 cups water
METHOD
1. Mix chocolate wafers with butter in a food processor. Press mixture into bottom
of a 7-inch springform pan, coated with nonstick cooking spray.
2. Beat sugars and cream cheese together in large bowl with electric mixer, until
smooth. Add eggs one at a time, incorporating well. Add sour cream, liqueur and
cornstarch. Mix well. Stir in chocolate chips
3. Pour mixture into springform pan. Wrap springform pan well with aluminum foil
to prevent steam and water from seeping into pan.
4. Pour two cups of water into pressure cooker. Place rack in pressure cooker. Place
springform pan on rack. Secure lid on pressure cooker.
5. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 300°. Set a kitchen timer for 30 minutes.
6. When cooking cycle is done, turn off heat and leave cake in pressure cooker for
another 30 minutes.
7. Refrigerate for at least 2 hours or until chilled through.
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WHITE CHOCOLATE CHEESECAKE
INGREDIENTS
2 packages (8 ounces each) cream cheese
1/2 cup powdered sugar
3 large eggs
1 tablespoon vanilla
1 pinch salt
6 1-ounce squares white chocolate, melted in the microwave until smooth
2 cups water
METHOD
1. Prepare a 7-inch springform pan by lining the bottom with parchment paper or
wax paper. Assemble the spring around the paper coated bottom. Spray the
interior of the pan with nonstick cooking spray.
2. In mixing bowl cream together sugar and cream cheese with an electric mixer
until smooth. Add eggs one at a time. Add vanilla, salt, and melted chocolate.
Pour cake mixture into prepared springform pan.
3. Pour 2 cups water into pressure cooker. Cover springform pan with a paper towel
and wrap entire springform pan with aluminum foil to prevent steam and water
from seeping into pan.
4. Place the smallest rack in the pressure cooker. Place pan in pressure cooker on
rack. Secure lid on cooker.
5. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 225-250°. Set a kitchen timer for 30 minutes.
6. When cook cycle is complete, leave in the pressure cooker with heat off for an
additional 30 minutes.
RASPBERRY SAUCE
INGREDIENTS
2 cups fresh or frozen raspberries
3 tablespoons granulated sugar
1 teaspoon lemon juice
METHOD
1. Place all the ingredients in a small saucepan on the stove. Cook for 10 -15
minutes over medium to high heat, until the sauce reduces. Press through a sieve
(if you choose) so the sauce is smooth. When cool, serve to decorate your desert
plate or drizzle over the white chocolate cheesecake.
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