An experiment to see if we could make a lower carb chocolate cheesecake in the pressure cooker. The answer was a resounding yes.
Crust of your choice. I didn't do one.
Beat together 3 softened cubes of low fat cream cheese with 1/2 cup plus 2 tbsp of Splenda sugar blend. Blend in one cup of light sour cream. Blend in 1/2 cup cocoa powder and 2 1/2 tbsp of AP flour. Blend in 2 tsps of vanilla flavoring. Blend in three eggs -- one at a time.
Put in pan. Cover with foil. For a 10 inch cake pan I cooked it for 40 minutes on high in the electric pressure cooker. It was firm, but this is how I like my cheesecake. You could do less if you prefer a creamier texture.
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