Pressure Cooker Desserts

DESSERTS

Chocolate Cheesecake
(from Country Living)

Yes, even desserts can be made in a pressure cooker. The intense chocolate flavor of this cheesecake improves when it is chilled overnight. Either a seven- or an eight-inch springform pan may be used as long as it fits into your cooker. We used an eight-inch pan because that size is more readily available. (Adapted from Cooking Under Pressure by Lorna J.Sass.)

Serves: 8

1/4 cup chocolate-cookie crumbs
Two 8-ounce packages cream cheese, cut into chunks
1/2 cup sugar
2 tablespoons all-purpose flour
4 large eggs
1/4 cup sour cream or plain yogurt
Two 3-ounce bars high-quality dark chocolate, melted and cooled to room temperature
Sliced fresh strawberries (optional)
About 2 tablespoons strawberry jelly, melted (optional)
Fresh mint sprigs (optional)

1. Fold 2 feet of aluminum foil twice lengthwise to create a strip for moving cheesecake to and from 6-quart pressure cooker. Set aside.

2. Cover outside of 8-inch springform pan with 1 large sheet of heavy-duty aluminum foil so no water can seep in. Liberally butter pan and sprinkle with cookie crumbs, tilting and shaking pan to coat bottom and side. Set aside.

3. In food processor fitted with chopping blade, process cream cheese, sugar, and flour until smooth -- about 15 seconds. Add eggs, sour cream, and melted chocolate and process until combined -- 5 to 10 seconds. 4. Pour into prepared pan. Cover with buttered aluminum foil so that foil fits tightly around side but allows some room on top for cheesecake to expand.

5. Set trivet or rack on bottom of cooker. Pour in 2 1/2 cups water. Center springform pan on foil strip and gently lower into cooker. Loosely fold ends of foil strip over pan.

6. Lock lid into place, heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 20 minutes. Turn off heat and let pressure drop naturally for 10 minutes (see " Releasing Pressure"). Remove lid, opening it away from you, to allow any remaining steam to escape.

7. Let cheesecake cool a few minutes before removing from cooker. With aid of foil strip, lift cheesecake onto wire rack and remove all foil. Cool cheesecake to room temperature. Refrigerate overnight for best flavor.

8. Before serving, release and remove side of springform pan. Place cheesecake on serving plate. Arrange strawberries on top of cake, brush strawberries with melted jelly, and surround cheesecake with mint sprigs, if desired.

Nutrition information per serving without strawberries, jelly, or mint -- protein: 9 grams, fat: 32 grams, carbohydrate: 31 grams, fiber: 0.8 gram, sodium: 232 milligrams, cholesterol: 169 milligrams, calories: 434.

Fudgy Peanut Butter Cheesecake
The Pressure Cooker Cookbook - Toula Patsalis (HPBooks)

1 cup peanut butter
2 (8-oz.) packages cream cheese, softened
1/2 cup firmly packed light brown sugar
1/2 cup powdered sugar, sifted
2 tablespoons cornstarch
2 large eggs
1/4 cup sour cream
1 (12-ounce) package semisweet chocolate chips, melted
2 cups water
Whipped cream to decorate
Chocolate curls to decorate

Peanut Crust

1 cup ground toasted unsalted peanuts
1/4 cup firmly packed brown sugar
1 tablespoon unsweetened cocoa powder
3 tablespoons butter, melted

Prepare crust: Set aside. Using an electric mixer, blend peanut butter, cheese, sugars, and cornstarch together in a bowl until smooth. Beat in eggs, 1 at a time, and blend in sour cream. Pour in melted chocolate and blend on low speed until thoroughly mixed. Pour batter into crust. Cover with 2 layers of paper towels, top with foil, and crimp along edge to seal. Pour water into pressure cooker. Insert steam basket. Prepare foil harness out of heavy-duty foil or use a string turkey-lifter. Place pan in harness and lower into cooker. Loop top of harness into a handle. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 22 minutes. Release pressure according to manufacturer's directions. Remove lid. Lift pan from cooker and place on wire rack. Refrigerate at least 4 hours. Remove cover. Decorate with whipped cream and chocolate curls.

Peanut Crust
Combine peanuts, brown sugar, cocoa, and butter in a small bowl. Press into a 7-inch springform pan, covering bottom and 1 inch of sides. Note: The unsalted peanuts are available at supermarkets.

Yield: 6 to 8 servings.

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