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Chocolate Swirl Cheesecake
8 servings
INGREDIENTS
3 cups water
1 cup powdered sugar
3 packages (8 ounces each) cream cheese, softened
3 large eggs
1 teaspoon vanilla extract
3 tablespoons cocoa powder, unsweetened
METHOD
1 Place water in pressure cooker. Assemble rack in pressure cooker.
2 In a large mixing bowl with an electric mixer, cream together sugar
and cream cheese. Add eggs one at a time. Add vanilla.
3 Remove 1 1/2 cups cream cheese mixture to another bowl.
Add cocoa powder. Mix until smooth.
4 Prepare a springform pan by placing a sheet of parchment paper
or foil over bottom ring. Secure outer ring and spray with nonstick
cooking spray. Alternate scoops of plain and chocolate cheesecake
mixture into prepared pan. Then swirl through batter with a knife
making an S pattern.
5 Wrap springform pan well with aluminum foil to prevent steam and
water from seeping into pan. Place on rack in pressure cooker and
secure lid.
6 Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 300°. Set a kitchen timer for 30 minutes.
7 When the cook time is finished, turn off pressure cooker. Leave cake
in cooker for another 30 minutes.
8 Refrigerate for at least 2 hours or until chilled through.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
White Chocolate Cheesecake
6 servings
INGREDIENTS
2 packages (8 ozs) cream cheese
1/2 cup powdered sugar
3 large eggs
1 tablespoon vanilla
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 3 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 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.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
1615
1 pinch salt
6 1-oz squares white chocolate,
melted in the microwave until
smooth
3 cups water