White Chocolate Cheesecake, Raspberry Sauce

WHITE CHOCOLATE CHEESECAKE

INGREDIENTS

2 packages (8 ounces each) cream cheese 1/2 cup powdered sugar

3 large eggs

1 tablespoon vanilla

1 pinch salt

6 1-ounce squares white chocolate, melted in the microwave until smooth 2 cups water

METHOD

1.Prepare a 7-inch springform pan by lining the bottom with parchment paper or wax paper. Assemble the spring around the paper coated bottom. Spray the interior of the pan with nonstick cooking spray.

2.In mixing bowl cream together sugar and cream cheese with an electric mixer until smooth. Add eggs one at a time. Add vanilla, salt, and melted chocolate. Pour cake mixture into prepared springform pan.

3.Pour 2 cups water into pressure cooker. Cover springform pan with a paper towel and wrap entire springform pan with aluminum foil to prevent steam and water from seeping into pan.

4.Place the smallest rack in the pressure cooker. Place pan in pressure cooker on rack. Secure lid on cooker.

5.Set temperature to 400°. When pressure indicator pops up, reduce temperature to 225-250°. Set a kitchen timer for 30 minutes.

6.When cook cycle is complete, leave in the pressure cooker with heat off for an additional 30 minutes.

RASPBERRY SAUCE

INGREDIENTS

2 cups fresh or frozen raspberries

3 tablespoons granulated sugar

1 teaspoon lemon juice

METHOD

1.Place all the ingredients in a small saucepan on the stove. Cook for 10 -15 minutes over medium to high heat, until the sauce reduces. Press through a sieve (if you choose) so the sauce is smooth. When cool, serve to decorate your desert plate or drizzle over the white chocolate cheesecake.

KAHLUA CHOCOLATE CHIP

CHEESECAKE

INGREDIENTS

1 sleeve sugar-free chocolate wafers, crumbled 1/4 cup butter, melted

1/3 cups sugar

3 tablespoons powdered sugar

3 packages (8 ounces each) cream cheese, softened

3 large eggs

1/2 cups sour cream

1 small bottle coffee liqueur

3 tablespoons cornstarch

1 cup chocolate chips

2 cups water

METHOD

1.Mix chocolate wafers with butter in a food processor. Press mixture into bottom of a 7-inch springform pan, coated with nonstick cooking spray.

2.Beat sugars and cream cheese together in large bowl with electric mixer, until smooth. Add eggs one at a time, incorporating well. Add sour cream, liqueur and cornstarch. Mix well. Stir in chocolate chips

3.Pour mixture into springform pan. Wrap springform pan well with aluminum foil to prevent steam and water from seeping into pan.

4.Pour two cups of water into pressure cooker. Place rack in pressure cooker. Place springform pan on rack. Secure lid on pressure cooker.

5.Set temperature to 400°. When pressure indicator pops up, reduce temperature to 300°. Set a kitchen timer for 30 minutes.

6.When cooking cycle is done, turn off heat and leave cake in pressure cooker for another 30 minutes.

7.Refrigerate for at least 2 hours or until chilled through.