Yes, I did.
We recently purchased a multi cooker with a pressure cooker setting and we are loving it. I am using the term we because Mr has got on the Pressure Cooker bandwagon and has perfected a chicken and cashew dish. The most interesting thing I have made is the cheesecake.
This cheesecake is the best I have ever made. It is a thing of beauty, well not when it first comes out and looks a bit like the moons surface, it defiantly needs some form of decorating to make it look fab. It certainly tastes fab.
The recipe I used is a mash up of a couple. I combined my favourite biscuit base from Hummingbird Bakery and the cheese part is from Great Big Pressure Cooker Book : 500 Recipes For Every Day And Every Make Of Machine. I tweaked and made it mint flavoured with nice layers effect. One layer was chocolate mint and the the top was mint chocolate chip.
Right, the recipe. If you don’t get any of my bumbling let me know and I will clear anything up. The most important thing is to have the sour cream and cream cheese at room temperature, I said ROOM TEMPERATURE. My plan is to keep the basic recipe the same but use different types of chocolate. I see a future where I add cherry in some form.
Above you can see the foil sling, the cheesecake in the cooker with the handles folded back and the final result. If you look closely at the final result you will see a few finger dents. I tested it by touching it and feeling it was solid.
Chocolate Cheesecake In The Pressure Cooker - Muffinmum.com
A 20cm (8 inch diameter) spring-form cake tin (check fits in pressure cooker) lightly oiled – butter is fine.
About 50 cm length of foil folded in to 1/3 length ways
Base
220g (8oz) digestive biscuits (I used Wine biscuits)
100g (3½oz) unsalted butter, melted
Filling
2 packets of cream cheese (Philadelphia)
1/4 c packed dark brown sugar
1/4 c white sugar
1 egg plus 2 egg yolks (at room temp)
250g Whittakers Ghana Dark Peppermint
1/4 c sour cream
1 tablespoon all purpose flour
1 teaspoon vanilla extract
Put 2 cups of water in the pressure cooker and put the rack in too (should come with cooker)
Crush biscuits and stir in melted butter, leave for a few minutes for the butter to absorb
Put crumbs mix in base of prepared pan and press gently with a glass, craft the biscuits up the side of the tin so there is a lip of 2/3cm up the side
Place in fridge for a minimum of 1/2 hour
Break off 2 rows of the chocolate and set aside
Gently melt remaining chocolate in microwave or over a double boiler, allow to cool for 10 mins
In a food processor with a blade process the cream cheese and sugars until smooth
Scrape down the sides, add the whole egg and process.
Add yolks one at a time processing in between
Scrap sides again and add , sour cream , flour and vanilla
Process again until kind of soft and fluffy
Remove 1/3 of the mix and put into a bowl, cut the 2 lines of chocolate into chunks and stir through this mix
Add the melted chocolate in to the remaining 2/3 of mix
Place prepared tin onto the centre of your foil sling , you are going to use it to take the pan out of the pressure cooker
Pour chocolate mixture onto the biscuit base and then top with the chocolate chunk mix
Give it a gentle wobble to level
Using the sling, lower the pan into the pressure cooker. Try to make sure the foil is pushed away so it doesn’t cover the pan at all but you can unroll to use as handles
Cook on High for 25 mins
Unplug the pressure cooker at the wall and allow to release pressure naturally
Remove using the sling
There may be water on the top, don’t panic just blot with a piece of kitchen roll
Run a knife around the outer edge/tin to loosen
Allow to cool on a rack for 1 hour, refrigerate for a few hours before eating.
Decorate the top with whatever takes your fancy, sorry but it isn’t pretty. I grated a Whittakers Mint Sante Bar over the top
Enjoy
