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GINGER-LIME
CHEESECAKE
– 
cup crushed gingersnap cookies
Tbsp. unsalted butter, melted
oz. cream cheese, room
temperature
oz. sour cream
cup sugar
Zest and juice of 1 lime
large eggs
tsp. vanilla extract
Pinch kosher salt
 : A 6½"-diameter
springform pan
Mix cookie crumbs and butter in a
small bowl and press into the bottom
of springform pan. Mix remaining
7 ingredients in a medium bowl until
smooth and well combined. Pour over
gingersnap crust; smooth top.
Arrange rack in bottom of the pressure
cooker pot. Pour 3 cups water into pot
and place springform pan on rack. Lock
the lid in place, making sure vent is
sealed. Press Warm; set timer for
15 minutes and press Start to cook.
Let pressure release naturally. Remove lid
and using oven mitts, carefully remove
pan from pot. Cover and refrigerate
cheesecake in the springform pan for at
least 4 hours before serving.
¾
3
8
8
¾
2
½
CHOCOLATE BREAD
PUDDING
– 
cup dried cherries
cup brandy
Unsalted butter (for pan)
cups whole milk
cup heavy cream
vanilla bean, halved lengthwise
oz. semisweet or bittersweet
chocolate
Tbsp. plus 1 tsp. sugar, divided
large egg plus 3 large egg yolks
Pinch of kosher salt
loaf brioche, cubed (about
6 cups)
Whipped cream (optional)
 : A 6½"-diameter
cake pan
Combine cherries and brandy in a small
bowl, cover, and let stand at room
temperature overnight.
Butter cake pan; set aside. Press Warm;
set timer for 10 minutes and press Start
to heat the pressure cooker. Place milk
and cream in the pot; scrape in vanilla
seeds and add bean. Bring just to a boil.
Remove pot from pressure cooker and
press Cancel. Add chocolate and 2 Tbsp.
sugar. Stir until chocolate is melted;
let cool. Whisk egg, egg yolks, and
remaining 3 Tbsp. plus 1 tsp. sugar in a
large bowl until pale and luy. Whisk in
cooled chocolate mixture and salt; add
cherries with brandy. Add brioche and
mix gently to combine. Transfer brioche
mixture to prepared cake pan. Place rack
in bottom of the pot; add 2 cups water,
then place cake pan on rack. Lock lid in
place, making sure vent is sealed. Press
Warm; set timer for 20 minutes and press
Start to cook.
Let pressure release naturally. Remove
lid; carefully remove pan from pot. Serve
bread pudding warm with whipped
cream, if desired.
½
¼
¾
1
6
5
1
1
For more recipes from the Bon Appétit archives,
visit bonappetit.com
7


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