Pressure Cooker Mocha Cheesecake Recipes

MOCHA-FUDGE CHEESECAKE

Steps:

• Heat oven to 350°F. Grease 9-inch glass pie plate. In small bowl, mix coffee and liqueur until coffee is dissolved.
• In large bowl, beat coffee mixture and remaining cheesecake ingredients with electric mixer on high speed 2 minutes, scraping bowl frequently. Pour into pie plate.
• Bake about 35 minutes or until center is firm and puffed. Cool 5 minutes (cheesecake top will be cracked).
• In small bowl, mix 1 ounce chocolate, the powdered sugar and 1 tablespoon liqueur until well blended. Stir in sour cream and 1 teaspoon vanilla. Carefully spread topping over cheesecake. Refrigerate at least 3 hours before serving. Store in refrigerator.

PRESSURE COOKER MOCHA CHEESECAKE

Steps:

• Prepare dish: Use a well-greased 7" springform pan or 7" 6-cup souffle dish lined with greased heavy-duty foil.
• In a bowl, combine chocolate wafer crumbs, melted butter & sugar. Press into bottom of prepared pan. Place in freezer until ready to use.
• In large bowl, using electric mixer, beat cream cheese & sugar until smooth. Beat in eggs, one at a time. Beat in whipping cream & vanilla.
• In saucepan over low heat, combine coffee, chocolate chips, and Kahlua. Cook, stirring, until melted.
• Pour into cheese mixture and beat until thoroughly combined. Spoon over prepared crust.
• Prepare a strip of foil to lower the cake into the cooker: Cut off a strip of foil at least 18" long. Double it lengthwise to create a long strip.
• Pour 1 1/2 cups water into your 6qt or larger pressure cooker. Set a trivet on the bottom to raise the cheesecake above the water.
• Center the cheesecake on the foil strip and lower it onto the trivet. Fold down the ends of the foil strip slightly so that they won't interfere with closing the lid.
• Lock the lid in place. Over high heat bring to high pressure. Reduce the heat to maintain high pressure and cook for 15 minutes.
• Turn off the heat and allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape.
• After the steam escapes, lift the pan from the cooker using the foil strip and set on a rack to cool. If there is any condensed water on the cake, blot with a clean paper towel.
• Cover and refrigerate for at least 4 hours or overnight. Serve each slice with a dollop of whipped cream if desired.

PRESSURE-COOKER LIME CHEESECAKE

Steps:

• Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Grease a 6-in. springform pan; place on a double thickness of heavy-duty foil (about 12 in. square). Wrap securely around pan., in a small bowl, combine cracker crumbs and sugar. Stir in melted butter. Press onto the bottom and up the sides of prepared pan. Place in freezer. Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, lime zest, lime juice and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Cover pan with foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the pan onto the trivet., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Using foil sling, carefully remove springform pan. Let stand 10 minutes. Remove foil from pan. Cool cheesecake on a wire rack 1 hour., Loosen sides from pan with a knife. Refrigerate overnight, covering when cooled. To serve, remove rim from springform pan. If desired, garnish with lime slices and whipped cream.

PRESSURE COOKER MOLTEN MOCHA CAKE

Steps:

• Pour water into a 6-qt. electric pressure cooker. In a large bowl, beat eggs, sugar, butter and vanilla until blended. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into egg mixture. , Transfer to a greased 1-1/2-qt. baking dish. Cover loosely with foil to prevent moisture from getting into dish. Place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes. , When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. A toothpick should come out with moist crumbs. If desired, serve warm cake with berries and ice cream.

LEMON CHEESECAKE (PRESSURE COOKER)

Steps:

• Grease the bottom and sides of a round baking dish or springform pan that fits into the cooker. Coat the sides with crumbs and distribute the remaining crumbs on the bottom.
• Using an electric mixer or food processor, blend the cream cheese and sugar until smooth.
• Add eggs, lemon juice, zest and vanilla. Beat until smooth, then pour into the prepared pan.
• Pour 2 cups water into a 6 qt or larger cooker. Set a trivet on the bottom to raise the bottom of the pan above the water. (I'd wrap the bottom of a springform pan in aluminum foil).
• Lock the lid in place. Over high heat, bring to high pressure. Reduce heat just enough to maintain high pressure and cook for 15 minutes. Turn off the heat and allow the pressure to come down naturally. Remove lid, tilting away from you to release steam.
• Let the steam subside before removing the pan from the cooker. Place on a wire rack to cool.
• If there is a small pool of condensed water in the middle of the cake, blot with paper towel.
• Serve warm, or cool to room temperature, cover and refrigerate for at least 4 hours or overnight.
• Serve plain or with fresh fruit or cherry-pie filling on top.

MOCHA BLANCA CHEESECAKE

Steps:

• To make the crust, combine vanilla wafer crumbs, 2 tablespoons melted butter, 1 tablespoon sugar, and 1 tablespoon cocoa; toss with a fork to mix. Press into bottom of a 9-inch springform pan. Wrap the pan bottom in aluminum foil. Refrigerate while preparing the filling.
• Preheat oven to 350 degrees F (175 degrees C). Bring a kettle of water to a boil.
• Grate or finely chop the semisweet chocolate and put it into the top of a double boiler. Place over hot water. When almost melted, remove from heat and stir until completely melted. (Chocolate can also be melted in a microwave in 30-second increments, stirring frequently.) Set aside.
• Combine cream cheese and 1 cup sugar; mix with an electric mixer until well blended.
• Dissolve coffee powder in 2 tablespoons coffee liqueur. Add the coffee mixture and the cooled melted chocolate to the cream cheese batter; mix until combined.
• Add the eggs one at a time, mixing just until incorporated. Pour the filling into the prepared crust; tap the pan on the countertop to smooth the surface and settle the batter.
• Place springform pan in a large baking dish. Place baking dish on oven rack; carefully pour boiling water into the baking pan until it comes halfway up the sides of the cheesecake pan.
• Bake in a preheated oven for 1 hour.
• Remove the pan from the oven, and remove the springform pan from the water bath; discard any remaining water.
• For the topping, stir together the sour cream, 2 tablespoons sugar, 1 teaspoon coffee liqueur and 1 teaspoon of cocoa. Spread over the top of the hot cheesecake. Return cheesecake to the oven for 5 minutes. Remove from oven and allow to cool to room temperature.
• Refrigerate at least 4 hours or overnight before serving.