*  Exported from  MasterCook  *

                   Pressure Cooked Chocolate Cheesecake

Recipe By     : Cooking Under Pressure, copyright 1989
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        butter for greasing a 7" springform pan
     1/4  cup           chocolate cookie crumbs
   2      8 oz pkgs     cream cheese (16 oz)
     1/2  cup           sugar
   2      tablespoons   all-purpose flour
   4      large         eggs
     1/4  cup           sour cream
                        or
                        plain yogurt
   2      3 oz bars     excellent-quality dark chocolate -- * see note
          whole         strawberries -- garnish

serves 6 to 8

This cheesecake may seem small, but it is quite rich and can easily
serve 8.

*the chocolate bars are melted and cooled to room temperature. 
Preferably use Lindt Excellence or Surfin

This version improves in taste and texture after overnight chilling.

Author's note: Use a 7" springform pan, or an 8" one that fits
comfortable into your pressure cooker with about an inch to spare
between the pan and the sides of the cooker.  Have the ingredients at
room temperature before you begin.

Cut a piece of aluminum foil 2 feet long by 1 foot wide and double it
twice lengthwise to create a strip for moving the pan to and from the
cooker.  Set aside.

Cover the exterior bottom and sides of a 7" springform pan with 1
large sheet of aluminum foil so that no water can seep in.  Liberally
butter the pan and distribute the cookie crumbs, tilting and shaking
the pan to coat the bottom and sides.  Set aside.

In a food processor, blend the cream cheese, sugar, and flour until
smooth, about 15 seconds.  Add the eggs, sour cream, and melted
chocolate, and process for 5 seconds.  Scrape down the bowl and
process for another 5 seconds.  Pour into the prepared pan.  cover
with buttered aluminum foil so that the foil fits tightly around the
sides, but allows some room on top for the cheesecake to expand.

Set a trivet or rack on the bottom of the cooker.  Pour in 2 1/2 cups
of water.  Center the pan on the foil strip and gently lower it into
the cooker.  Loosely fold the ends of the foil strip over the top of
the dish.  Lock the lid in place and over high heat bring to high
pressure.  Adjust heat to maintain high pressure and cook for 20
minutes.  Turn off the heat and let the pressure drop naturally for
10 minutes.  Remove the lid, tilting it away from you to allow any
excess steam to escape.

Let the cheesecake cool for a few minutes before removing it from the
cooker with the aid of the foil strip.  Set on a cooling rack, remove
the foil, and let it cook to room temperature.  Refrigerate
overnight.  Before serving, release and remove the sided of the
springform pan.  Serve from the base of the springform pan, garnished
as desired.

Storage:

Store in the refrigerator for up to 3 days and in the freezer for 3
months.  It does beautifully either way.  Add toppings just before
serving.

Author's Note:  When you remove the aluminum foil cover after
steaming, there may be a small puddle of water on the top of the
cheesecake.  Just sop it up gently with a paper towel.  If the cake
is not quite set in the center, it will firm up upon cooling.

Serving suggestion:  Top with plump, ripe strawberries for an elegant
presentation and an irresistible flavor contrast.

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