Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Butter - room temperature

  2. (for greasing the springform pan)

  3. 20 oz 568g Cream cheese - room temperature

  4. 1 cup 198g / 7oz Sugar

  5. 2 tablespoons 30ml All-purpose flour

  6. 4 tablespoons 60ml Eggs - (or extra large) (large)

  7. 1/2 cup 118ml Sour cream

  8. 1 1/4 teaspoons 6 1/3ml Pure vanilla extract

  9. 3 oz 85g Good-quality bittersweet chocolate - melted, and Slightly cooled

Instructions Jump to Ingredients ↑

  1. Grease the springform pan with butter and set aside.

  2. Using a hand blender or food processor, blend the cream cheese, sugar, and flour for about 15 seconds. Add the eggs, sour cream, and vanilla and blend until smooth, about 10 seconds more. Do not overwork the batter.

  3. Blend 1 cup of batter into the melted chocolate. Pour all of the remaining batter into the prepared pan. Gently drop tablespoonsful of the chocolate batter into the cheesecake in evenly spaced circles. Firmly swirl the flat side of a knife through the batter in 8 to 10 figure-eight motions to create a marbled effect.

  4. Set the pan in the middle of a large sheet of heavy-duty aluminum foil about 2 feet long. Bring the two longer ends up to meet, and fold over to seal, creating a "tent" to allow some space on top for the cheesecake to puff up. Bring the short ends of the foil together and press them tightly against the sides of the pan.

  5. Set a trivet or steaming rack on the bottom of the cooker. Lower the cheesecake into the cooker. Pour in enough water to reach halfway up the sides of the springform pan.

  6. Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 35 minutes. Turn off the heat and allow the pressure to drop naturally, about 15 minutes. Remove the lid, tilting it away from you to allow excess steam to escape.

  7. Let the cheesecake cool for a few minutes before removing it from the cooker. Set it on a cooling rack, remove the foil, and let it cool slightly. Serve warm with a spoon or cool to room temperature, cover, and refrigerate at least 6 hours or overnight. Before serving, let the cheesecake come to room temperature, remove the springform pan, and cut into slices.

  8. This recipe yields 8 servings.


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