Pressure Cooked Chocolate Cheesecake
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 cre...
Ingredients
- 28 oz pkgs cream cheese (16 oz)
- 1/2cupsugar
- 2tablespoons all-purpose flour
- 4large eggs
- 1/4cupsour cream
Directions
- 1
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-pur
- 2
the chocolate bars are melted and cooled to room temperature
- 3
Preferably use Lindt Excellence or Surfin This version improves in taste and texture after overnight chilling
- 4
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
- 5
Have the ingredients at room temperature before you begin
- 6
Cut a piece of aluminum foil 2 feet long by 1 foot wide and double it twice len gthwise to create a strip for moving the pan to and from the
- 7
Set aside
- 8
Cover the exterior bottom and sides of a 7" springform pan with 1 large sheet o f aluminum foil so that no water can seep in