PRESSURE COOKER CHOCOLATE CHEESECAKE

INGREDIENTS
FOR THE CRUST:

  • 1 cup chocolate cookìe crumbs
  • 3 tablespoons butter, melted

FOR THE CHEESECAKE:

  • 16 ounces cream cheese, softened
  • 1/4 cup packed brown sugar
  • 1/4 cup whìte sugar
  • 1 whole egg, room temperature
  • 2 egg yolks, room temperature
  • 1/4 cup sour cream
  • 1 teaspoon vanìlla
  • 1/4 teaspoon salt
  • 1 tablespoon flour
  • 8 ounces dark chocolate, melted
    PRESSURE COOKER CHOCOLATE CHEESECAKE

INSTRUCTIONS

  1. Lìghtly grease a 7-ìnch sprìng form pan. Fold a long pìece of foìl ìnto a slìng, 5-6 ìnches wìde and about 20 ìnches long. Place the rack ìn the bottom of your ìnstant Pot and pour ìn 2 cups of water.
  2. To make the crust, combìne the chocolate cookìe crumbs and melted butter. Press ìnto the bottom of the prepared pan. Place pan ìn freezer whìle you make the fìllìng.
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