Pressure Cooker Recipes
Neapolitan Cheesecake
Equipment
Ingredients
Crust
- 1 cup ground chocolate wafer crumbs
- 3 tablespoons butter, melted
Filling
- 4 (8 ounce) packages cream cheese, softened
- 1 3/4 cups granulated sugar
- 3 tablespoons flour
- 5 eggs
- 1 teaspoon vanilla extract
- 1/4 cup whipping cream
- 3 ounces Peter's milk or dark chocolate
- 3 ounces Peter's white chocolate
- 1/2 cup sweetened strawberries, mashed, or 1/2 cup strawberry preserves
Instructions
Crust
- Mix well. Place a bake liner or a parchment paper circle in the bottom of a 9 inch springform pan. Pack crumb mixture into pan. Set aside.
Filling
- Combine cream cheese, granulated sugar, flour, eggs, vanilla extract and whipping cream. Beat until smooth, approximately 1 to 2 minutes. Mix well. Divide batter into 3 equal portions.
- Melt 3 ounces Peter's milk or dark chocolate; stir into one portion of batter. Spread this mixture on crumbs.
- Melt 3 ounces Peter's white chocolate; stir into the second portion of batter. Carefully spread over milk/dark chocolate layer.
- Stir 1/2 cup mashed sweetened strawberries or strawberry preserves into third portion of batter. Carefully spread over white chocolate layer.
- Place a bake liner or a circle of parchment paper directly on cheesecake. Cover with foil and crimp edges to pan. Place a turkey lifter around spring-form pan; use to insert and remove pan from pressure cooker. (You may also make a lifter using a long piece of foil. Fold in half, lengthwise, and then fold again in thirds. Place under the pan and bring the two ends up together.)
- Place trivet in pressure cooker with 1 1/2 cups of water; bring to a boil. Place cheesecake on trivet. Put lid on cooker and bring to the second red ring. Maintain pressure for 50 minutes.
- Allow pressure to drop on its own.
- Chill for 3 hours or overnight.
- Remove from pan.
- Garnish with melted chocolate or fresh strawberries.
Attribution
Shar's Bosch Kitchen Center