Pressure Cooker Cherry Chocolate Cheesecake
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 30 minutes
- 175g/6ozs. Kingston biscuits (or use Oreos)
- 40g/1.4ozs. butter, melted
- 500g/1.1lbs. cream cheese, at room temperature
- 3/4 cup/150g caster or superfine sugar
- 1 tablespoon plain all purpose flour
- 2 teaspoons vanilla extract
- Pinch salt
- 2 large eggs, at room temperature
To decorate
- 1/2 cup vanilla buttercream
- 75g/2.7ozs. dark chocolate
- 50ml/1.7ozs. cream
- 7 cherries, with stems
Note: it's very important that the ingredients, namely the cream cheese and eggs are at room temperature for pressure cooker cheesecakes.
Step 1 - Line a 17cm/7inch springform pan (I used this slightly smaller size so that it would be easier to get out of the pressure cooker) on the base and sides. Add the cookie crumbs and butter to a bowl and stir to combine. Then press into the base of a tin and freeze for 10 minutes while you make the filling.
Step 2 - Beat the cream cheese and sugar until smooth. Mix in the flour, vanilla and salt. Then add the eggs and mix until just blended (be careful not to overmix, this can result in cracks).
There was a little water in the centre but I scooped this out with a tablespoon. You can avoid it by using a natural pressure release.
Step 3 - Pour 1 cup of water into the pressure cooker pot and place a trivet in the bottom. Gently place the cheesecake tin on top and pour in the filling. Lock the lid in place and select high pressure and 25 minutes cooking time.
Step 4 - When the time is up, make sure release the pressure naturally (i.e. don't press down the pressure button to release the steam) check for doneness in the centre-it should read 65C/150F. If not, just put it back on high for 5 minutes. Cool to room temperature and then refrigerate for 4 hours or overnight.
Step 5 - Line a small tray with parchment. Melt the dark chocolate and dip the bottom of the cherries in the chocolate and place in the fridge to set. Then heat the cream and mix it with the chocolate and spread it over the top of the cooled cheesecake dripping it down the sides. Pipe the buttercream on top and then top with chocolate dipped cherries.