Cheesecake ( creamy chocolate - pressure cooker )

Yield: 8 servings

Measure Ingredient
¾ cup Chocolate Graham cracker
\N \N Crumbs -=OR=-
¾ cup Graham cracker crumbs;
¾ cup Chocolate wafer crumbs;
12 ounces Cream cheese; softened
½ cup Sugar;
1 tablespoon All-purpose flour;
3 \N Eggs;
1 teaspoon Vanilla;
4 ounces Semisweet chocolate; melted cooked
2 cups Water;
\N \N Sweetened whipped cream; (optional)
\N \N Shaved chocolate; (optional)

Grease a 6 or 7 springform pan on sides and bottom. Coat bottom of pan with crumbs. Set aside. Tear off two 2 20x2" pieces of heavy foil. Crisscross the strips and place pan in center.

In blender container or food processor bowl place cream cheese, sugar, eggs, and vanilla. Cover and blend or process until smooth. Pour into prepared pan and cover with foil.

Place rack and water in a 4- or 6 qt pressure cooker. Bring up the foil strips, lift the ends of the strips and transfer pan into cooker. Fold ends of foil strips over the top of the pan.

Lock lid in place. Place the pressure regulator on the vent pipe ( if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce the heat just enough to maintain pressure and pressure regulator rocks gently; cook for 30 minutes for the 6" pan or 25 minutes for the 7" pan.

Allow pressure to come down naturally. Carefully remove lid.

Using foil strips, carefully lift cheesecake out of the cooker.

Remove foil. Place on a wire rack and cook 15 minutes; loosen sides of cheesecake. Cool to room temperature. Remove sides of pan.

Cover and chill for 2 - 24 hours. Garnish with whipped cream and shaved chocolate, if desired. Make 8 servings.

Cal: 311; 22g fat; 127 chol; 166mg sod; 25g carb; 7g protein; Source: BHG Pressure Cookbook by WHOM Brought to you and yours via Nancy O'Brion and Clan From: Nancy O'brion Date: 31 Dec 95

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