A weekend evening can be spent with your family and talking enjoy the dessert. Chocolate chip cookies inside and inside the cake makes dessert unforgettable. Meets indescribable taste and An elegant combination of dark brown and white. Besides, in a cheesecake cooks faster than in an oven without requiring this constant observation and concerns about the burnt, raw or cracked cake. Baking occurs evenly thanks to a humid environment that simulates the effect of a water bath. with friends: 
Time: 1 hour. 25 minutes Difficulty: easy Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 22 chocolate sandwich cookies
- A pinch of salt
- 45 gr. butter, melted and lightly chilled
- 450 gr cream cheese, room temperature
- 1/2 tbsp. Sahara
- 1/3 Art. sour cream
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- 110 gr. dark chocolate chopped
- Whipped cream for serving
- Special equipment: split cake mold diameter 18 cm .; pressure cooker-multicooker with a bowl volume of 6 liters. or 7.5 l
Recipes with similar ingredients: chocolate chip cookies, cream cheese, dark chocolate, eggs, sour cream
Recipe preparation:
- Cut a square out of parchment paper so that completely cover the bottom of the detachable shape with a diameter of 18 cm. Leave corners bent up, as they will help you take out the cheesecake. Cover the pan with a cooking spray and cover with parchment paper. Place 13 cookies and salt in a food processor. pulsed mode until small crumbs are obtained from the cookies. Add butter. Beat in pulse mode until full combining ingredients (the texture will look like wet sand). Tamp the resulting mixture tightly in a detachable form to completely cover the bottom and slightly side walls.
- Add cream cheese cream, sugar, sour cream to the food processor, vanilla extract and eggs. Whisk until smooth, as opening the lid and scraping off the mass from the walls of the bowl. Chop 5 cookies into a food processor and beat in a pulse mode to interfere with the mixture, but not to crush completely. Pour out the resulting mass on cake in shape.
- Tear off a large piece of aluminum foil (approximately 45 length cm). Place a detachable mold in its center. Foil tightly bottom and walls, turning the edges so that the top of the form remains open.
- Pour into a pressure cooker-multicooker with a volume of 6 liters 2 tbsp. water. Turn the steaming rack over. Place the detachable mold on it so that it is on the legs of the stand. Then lift both stand handles and them to the walls of the form. Gently lower into a pressure cooker-multicooker. Follow the manufacturer’s instructions for locking and adjusting the cover. device operation. Cook in high pressure cooker for 35 minutes.
- After the pressure cooker cycle has ended, turn off the heat and let the steam exit in a natural way for 25 minutes. Following manufacturer’s instructions, release the remaining steam. Manifesting be careful not to burn yourself with the remaining steam, unlock and remove the cover. Gently take out the cheesecake by holding the handles coasters and place it on a cooling rack. Remove the foil around the mold. Then blot excess liquid with paper towels on top and on the sides of the cheesecake. Using a small pastry shop spatula or the tip of a knife, separate the dessert from the walls of the mold.
- Let stand at room temperature until the cake almost cool (about 1 hour). Cover with cling film and refrigerate until completely frozen for at least 4 hours or at night.
- Remove the cling film from the cheesecake and use again a small pastry shovel or the tip of a knife to separate dessert from the walls. Expand the form. Set cheesecake for a while in side.
- In an average stewpan, bring to a slow boil 3 tbsp. water. Place a small heat-resistant bowl on top, add to it chocolate and let it melt completely, stirring occasionally (approximately 5 minutes). Pour into a measuring cup and cool (15 minutes). Meanwhile, beat in a food processor in a pulsed 4 remaining cookies until they turn into small baby Set aside until use.
- Place the chilled cheesecake on a serving plate or stand for cake. Pour over melted chocolate, which then spread evenly using a pastry shop shoulder blades, allowing excess to drain on the sides. Wait 5 minutes, to freeze the chocolate. Then sprinkle the top with cookie crumbs, forming a crescent (it’s not scary if its small amount will be on the dish). Let the chocolate harden at room temperature. temperature (1 hour), then serve.
