Lorna's Black And White Cheesecake

Makes 8
Prep 10 m
Chill 360 m
Cook 35 m
Chill or overnight
Cook plus 15 minutes

Ingredients

Directions

  1. 1 of 8 Grease 7-inch springform pan with butter and set aside.
  2. 2 of 8 Using food processor, blend together cream cheese, sugar and flour for about 15 seconds. Add eggs, sour cream and vanilla; blend until smooth, about 10 seconds more. Do not overwork batter.
  3. 3 of 8 Blend 1 cup of batter into melted chocolate. Pour remaining batter into prepared pan. Gently drop tablespoonfuls of chocolate batter into cheesecake in evenly spaced circles. Firmly swirl flat side of a knife through batter in 8 to 10 figure-eight motions for a marbled effect.
  4. 4 of 8 Set pan in middle of large sheet of heavy-duty aluminum foil, about 2 feet long. Bring two longer ends up to meet; fold over to seal, creating a tent and allowing some space on top for cheesecake to puff up. Bring short ends of foil together on both sides and press them tightly against sides of pan.
  5. 5 of 8 Set a trivet or steaming rack on bottom of cooker. Lower cheesecake into the cooker. Pour in enough water to reach halfway up the sides of the springform pan.
  6. 6 of 8 Lock lid in place on cooker. Over high heat, bring to high pressure. Reduce heat just enough to maintain high pressure; cook for 35 minutes.
  7. 7 of 8 Turn off heat and allow pressure to drop naturally, about 15 minutes. Remove lid, opening it away from you, letting any excess steam escape.
  8. 8 of 8 Let cheesecake cool a few minutes before removing from cooker. Set on wire rack. Remove foil and let cake cool slightly. Serve warm with a spoon, or cool to room temperature, cover and refrigerate at least 6 hours or overnight. Before serving, let cheesecake come to room temperature. Remove sides of pan. Cut cake into slices. Makes 8 servings.
Nutrition Information for Lorna's Black And White Cheesecake
Servings Per Recipe: 8
Per Serving: