[Larry H.]

The topic of pressure cookers got me to looking and found this recipe in the Presto Pressure Cooker hardback cookbook I have.
It appears to be pretty much low carb and low fat the way I have made it. There are also some variations of other flavors of this kind of cheesecake in the book.

Nut Crusted Chocolate CheeseCake.

2 tablespoons soften margarine. (I used smart balance)
1/4 cup crushed vanilla wafers
2 tablespoons ground walnuts
2 tablespoons ground pecans
1 (8 0z.) package cream cheese softened. (I used fat free)
1/2 cup granulated sugar ( smart balance)
1/4 cup brown sugar (smart balance)
2 eggs (egg beaters)
1/4 cup unsweetened cocoa
1 tablespoon all purpose flour
3 cups warm water

Line a 1 quart souffle dish with aluminum foil. Coat with the Margarine. Mix wafers and nuts and press into bottom and half way up the sides of the container. Beat Cream Cheese until fluffy in small bowl. Beat in sugars. Beat in Eggs. Mix in cocoa and flour. Pour into the souffle dish. (I used a small glass baking dish, the cake doesn't raise). Cover securely with aluminum foil. Place in 4 or 8 quart cooker.. ( I used my larger 8 quart for ease of removal). Close cover securely. Place pressure regulator on pipe. Cook at 15 pounds for 40 minutes, with regulator rocking slowly. Let cool in cooker. Remove and let cool. Place in refrigerator for 8 hours. Then remove from dish with the aluminum foil. Invert on plate and carefully remove foil.

I ate a rather large piece of it last night, way more than usual to get rid of it.. I had also eaten two scoops of low carb ice cream, at two hours I got a 104.. Everyone may not get that result but it seems to have nearly nothing to disturb the carb levels. There are other versions of this cheesecake in the book. I like the solid heavy kind of cake it made, reminded me of the kind I used to get in a nice restaurant. Its a nice change from the foamy kind so often made like this..

[HiImDan]