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Chocolate Lover’s Chocolate
Cheesecake
6 - 8 Servings
INGREDIENTS
For the Crust:
1 tablespoon unsalted butter, softened
3 tablespoons chocolate cookie crumbs
For the Filling:
12 ounces cream cheese, softened in microwave 1 minute
1/2 cup light brown sugar
3 large eggs
1 large egg yolk
2 teaspoons excellent quality pure vanilla extract
1 teaspoon espresso powder
4 ounces excellent quality bittersweet chocolate,
melted in microwave for 1 minute
For Serving:
Shaved chocolate curls
Softly sweetened whipped cream
Fresh raspberries
METHOD
1
Butter the SMALL insert generously. Sprinkle with cookie crumbs
and tilt and tap pan to distribute around bottom and sides. Set aside.
2
In a mixing bowl, combine cream cheese and sugar. Whisk until
smooth, taking care to scrape bowl and ensure a smooth mixture.
Add remaining ingredients and whisk until combined. Pour into
prepared insert.
3
For easy removal, make an aluminum foil “cradle” with a .25” strip
of foil, folded in half lengthwise. Center pan on strip of foil. Add lid
and bring strips up and around pan, folding ends together to make
a handle.
4
Pour 2 cups of water into pressure cooker removable pot. Place a
folded kitchen towel in bottom to cushion pan. Carefully lower pan
into cooking pot.
5
Lock pressure cooker lid in place. Select Soup function and set timer
for 25 minutes.
6
When cooking cycle is complete, allow pressure to release naturally.
Unlock lid, tilting it away from you to avoid steam. Carefully remove
pan using foil handles.
Chocolate Cheesecake (cont.)
7
Chill cheesecake for at least 6 hours or overnight. (Cheesecakes taste
better if they age a bit and will stay fresh and delicious for
up to 10 days, refrigerated).
8
To remove cheesecake from pan, cover a large plate with plastic
wrap. Center over cheesecake and invert it upside down onto plate.
Place a hot, wet towel over the bottom of pan for a few seconds.
Now pick up pan and plate together and lightly tap both on side a
few times on the counter. This will break the suction that is keeping
the cake in place. Turn again so pan is upside down on plate. Lift off.
Repeat if cake will not come out. When it does, invert plate upside
down onto desired serving plate to have the pretty side of the cake
showing. It takes longer to explain this process than it does to
actually do it. Once you do it and see how beautifully the cake comes
out, you will never want to use a springform pan again.
9
To serve, cut cheesecake using dental floss held tightly between
your fingers to make as many cuts as desired. Press down to bottom
of cake, release one side of the floss and pull it through. Wipe off
floss and repeat. Serve with chocolate curls, whipped cream and
fresh raspberries, if desired.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
HSN DessertMaker Manual 4/25/07 11:15 PM Page 11
