Raspberry Sauce

White Chocolate Cheesecake

Chocolate Swirl Cheesecake

6 servings

INGREDIENTS

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

3 large eggs

1 tablespoon vanilla

1 pinch salt

6 1-oz squares white chocolate, melted in the microwave until

smooth

3 cups water

8 servings

INGREDIENTS

3 cups water

1 cup powdered sugar

3 packages (8 ounces each) cream cheese, softened

3 large eggs

1 teaspoon vanilla extract

3 tablespoons cocoa powder, unsweetened

METHOD

1Prepare 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.

2In 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.

3Pour 3 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.

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

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

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

INGREDIENTS

2 cups fresh or frozen raspberries

3 tablespoons granulated sugar

1 teaspoon lemon juice

METHOD

1Place 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.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

METHOD

1Place water in pressure cooker. Assemble rack in pressure cooker.

2In a large mixing bowl with an electric mixer, cream together sugar and cream cheese. Add eggs one at a time. Add vanilla.

3Remove 1 1/2 cups cream cheese mixture to another bowl. Add cocoa powder. Mix until smooth.

4Prepare a springform pan by placing a sheet of parchment paper or foil over bottom ring. Secure outer ring and spray with nonstick cooking spray. Alternate scoops of plain and chocolate cheesecake mixture into prepared pan. Then swirl through batter with a knife making an S pattern.

5Wrap springform pan well with aluminum foil to prevent steam and water from seeping into pan. Place on rack in pressure cooker and secure lid.

6Set temperature to 400°. When pressure indicator pops up, reduce temperature to 300°. Set a kitchen timer for 30 minutes.

7When the cook time is finished, turn off pressure cooker. Leave cake in cooker for another 30 minutes.

8Refrigerate for at least 2 hours or until chilled through.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host