Creamy Mocha Cheesecake
Source of Recipe
unknown
List of Ingredients
3 ounces semisweet chocolate
1 pound cream cheese
1 cup packed light brown sugar
4 large eggs
3 tablespoons double strength coffee, cooled
2 tablespoons flour
1 teaspoon pure vanilla
2 1/2 cups waterRecipe
Melt the chocolate in the top of a double boiler or in a microwave oven. Set aside to cool. Mix the cream cheese and brown sugar in a food processor until completely smooth. Add the eggs and mix 2 minutes, stopping several times to scrape down the sides of the bowl with a rubber spatula. Add sour cream, coffee, flour, vanilla and melted chocolate and mix for 1 minute longer or until mixture is completely smooth.
Transfer to a 7 inch springform pan. Wrap completely in aluminum foil so no water can get inside. Put 2 cups water in bottom of the pressure cooker. Add the springform placed in the steamer basket. Close pressure cooker and bring up to full pressure. Reduce heat to stabilize pressure and cook for 40 minutes. Release pressure. When properly cooked, the cake should be set at the edges, though still slightly soft in the center. Cool to room temperature, then refrigerate at least 6 hours before serving. Remove from the pan and press chocolate shot onto the sides of the cake, if desired.
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