Chocolate Mousse Cheesecake
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
43
Spice
43
Sweetness
59
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Chocolate Cookie Crumb1 pinch
Ground Cinnamon1 tbsp
Butter1 cup
Heavy Whipping Cream1 tsp
Vanilla Extract2 cup
White Sugar1.5 tbsps
Unsweetened Cocoa Powder1.5 cups
WaterDirections:
1
Grease an 8-inch springform pan that will fit inside the pressure cooker
2
Mix the chocolate wafer crumbs and cinnamon together
3
Sprinkle the crumb mixture on the bottom of springform pan, pressing gently to form the crust
4
Melt chocolate and butter together and set aside
5
With a food processor or electric mixer, process cream cheese until smooth
6
Add chocolate mixture, and process until mixture is well-mixed and uniformly colored
7
Pour in the cream, vanilla extract, sugar, and eggs
8
Beat well
9
Sieve cocoa powder over batter, and pulse or mix on low speed until cocoa is thoroughly incorporated
10
Pour mixture over crumbs in pan
11
Cover cake with a piece of waxed paper
12
Wrap the entire pan with aluminum foil
13
Add water to pressure cooker
14
Place pan on the trivet in pressure cooker
15
Seal the cooker and bring it up to 15 pounds (high) pressure
16
Reduce the heat to maintain the pressure, and cook 45 to 50 minutes
17
Remove cooker from heat, and let the pressure drop on its own
18
Remove cheesecake from cooker, and let cool to room temperature in pan on a wire rack
19
Remove cheesecake from pan, and refrigerate for 8 hours before serving