*  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
                         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 len
 gthwise 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 o
 f aluminum foil so that no water can seep in.  Liberally butter the pan and dis
 tribute the cookie crumbs, tilting and shaking the pan to coat the bottom and s
 ides.  Set aside.
 In a food processor, blend the cream cheese, sugar, and flour until smooth, abo
 ut 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 tig
 htly 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.  Loosel
 y fold the ends of the foil strip over the top of the dish.  Lock the lid in pl
 ace and over high heat bring to high pressure.  Adjust heat to maintain high pr
 essure and cook for 20 minutes.  Turn off the heat and let the pressure drop na
 turally 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 wi
 th 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 a
 nd remove the sided of the springform pan.  Serve from the base of the springfo
 rm pan, garnished as desired.
 Sore 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 m
 ay be a small puddle of water on the top of the cheesecake.  Just sop it up gen
 tly with a paper towel.  If the cake is not quite set in the center, it will fi
 rm up upon cooling.
 Serving suggestion:  Top with plump, ripe strawberries for an elegant presentat
 ion and an irresistible flavor contrast.
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