Wolf BPCR0075 - Manual (Page 17)

CHOCOLATE SWIRL CHEESECAKE
Serves 8
INGREDIENTS
2 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
1. Place water in pressure cooker. Assemble rack in pressure cooker.
2. In a large mixing bowl with an electric mixer, cream together sugar and cream
cheese. Add eggs one at a time. Add vanilla.
3. Remove 1 1/2 cups cream cheese mixture to another bowl. Add cocoa powder.
Mix until smooth.
4. Prepare 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.
5. Wrap springform pan well with aluminum foil to prevent steam and water from
seeping into pan. Place on rack in pressure cooker and secure lid.
6. Set temperature to 400°. When pressure indicator pops up, reduce temperature
to 300°. Set a kitchen timer for 30 minutes.
7. When the cook time is finished, turn off pressure cooker. Leave cake in cooker
for another 30 minutes.
8. Refrigerate for at least 2 hours or until chilled through.
33 32
GREEK LEMON CHICKEN SOUP
Serves 6
INGREDIENTS
6 boneless skinless chicken breast halves, diced
1 medium onion, chopped
1 cup fresh spinach
6 cups chicken stock
1 cup Arborio rice
2 tablespoons fresh lemon rind, grated
Juice of 2 medium lemons (4 to 6 tablespoons)
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1 tablespoon fresh chopped mint
2 large eggs, beaten
METHOD
1. Preheat pressure cooker to 400°.
2. Add all ingredients except eggs to pressure cooker.
3. Secure pressure cooker lid.
4. When pressure indicator pops up, reduce temperature to 225-250°. Set a kitchen
timer for 12 minutes.
5. When time is up, turn temperature dial to off. Flip the pressure release valve to
release pressure. After pressure is released, remove the lid.
6. Beat eggs well, and slowly drizzle into hot soup while stirring with a large spoon.
When all eggs have been incorporated, soup is ready to eat.