Wolfgang Puck BPCR0005 User Manual download pdf (Page 7)

1211

Chocolate Lover’s Chocolate

Cheesecake

6 - 8 Servings

INGREDIENTS

For the Crust:

1 tablespoon unsalted butter, softened

3 tablespoons chocolate cookie crumbs

For the Filling:

12 ounces cream cheese, softened in microwave 1 minute

1/2 cup light brown sugar

3 large eggs

1 large egg yolk

2 teaspoons excellent quality pure vanilla extract

1 teaspoon espresso powder

4 ounces excellent quality bittersweet chocolate,

melted in microwave for 1 minute

For Serving:

Shaved chocolate curls

Softly sweetened whipped cream

Fresh raspberries

METHOD

1 Butter the SMALL insert generously. Sprinkle with cookie crumbs

and tilt and tap pan to distribute around bottom and sides. Set aside.

2 In a mixing bowl, combine cream cheese and sugar. Whisk until

smooth, taking care to scrape bowl and ensure a smooth mixture.

Add remaining ingredients and whisk until combined. Pour into

prepared insert.

3 For easy removal, make an aluminum foil “cradle” with a .25” strip

of foil, folded in half lengthwise. Center pan on strip of foil. Add lid

and bring strips up and around pan, folding ends together to make

a handle.

4 Pour 2 cups of water into pressure cooker removable pot. Place a

folded kitchen towel in bottom to cushion pan. Carefully lower pan

into cooking pot.

5 Lock pressure cooker lid in place. Select Soup function and set timer

for 25 minutes.

6 When cooking cycle is complete, allow pressure to release naturally.

Unlock lid, tilting it away from you to avoid steam. Carefully remove

pan using foil handles.

Chocolate Cheesecake (cont.)

7 Chill cheesecake for at least 6 hours or overnight. (Cheesecakes taste

better if they age a bit and will stay fresh and delicious for

up to 10 days, refrigerated).

8 To remove cheesecake from pan, cover a large plate with plastic

wrap. Center over cheesecake and invert it upside down onto plate.

Place a hot, wet towel over the bottom of pan for a few seconds.

Now pick up pan and plate together and lightly tap both on side a

few times on the counter. This will break the suction that is keeping

the cake in place. Turn again so pan is upside down on plate. Lift off.

Repeat if cake will not come out. When it does, invert plate upside

down onto desired serving plate to have the pretty side of the cake

showing. It takes longer to explain this process than it does to

actually do it. Once you do it and see how beautifully the cake comes

out, you will never want to use a springform pan again.

9 To serve, cut cheesecake using dental floss held tightly between

your fingers to make as many cuts as desired. Press down to bottom

of cake, release one side of the floss and pull it through. Wipe off

floss and repeat. Serve with chocolate curls, whipped cream and

fresh raspberries, if desired.

Recipe courtesy Marian Getz, Wolfgang Puck Chef

HSN DessertMaker Manual 4/25/07 11:15 PM Page 11

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Wolfgang Puck BPCR0005 User Manual Page 7

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