Chocolate Mousse Cheesecake
Asmooth and creamy dessert that will surely satisfy your chocolate cravings.
Ingredients
- 1/2 cup chocolate cookie crumbs
- 1 pinch ground cinnamon
- 8 squares semisweet chocolate (1 oz squares)
- 1 tbsp butter
- 2 packages cream cheese softened (8 oz packages)
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 2/3 cup white sugar
- 2 pcs. eggs beaten
- 1 1/2 tbsp unsweetened cocoa powder
- 1 1/2 cups water
Instructions
- Grease an 8-inch springform pan that will fit inside the pressure cooker.
- Mix chocolate wafer crumbs and cinnamon together.
- Sprinkle on the bottom of springform pan, pressing gently.
- Melt chocolate and butter together and set aside.
- With a food processor or electric mixer, process cream cheese until smooth.
- Add chocolate mixture and process until mixture is well-mixed and uniformly colored.
- Add cream, vanilla extract, sugar, and eggs. Beat well.
- Sieve cocoa powder over batter and pulse or mix on low speed until cocoa is thoroughly incorporated.
- Pour mixture over crumbs in pan.
- Cover cake with a piece of waxed paper.
- Cover entire pan with aluminum foil.
- Add water to pressure cooker.
- Place pan on the trivet in pressure cooker. Seal cooker.
- Bring up to 15 pounds high pressure.
- Reduce heat to stabilize pressure and cook for 45-50 minutes.
- Remove cooker from heat and let the pressure drop on its own.
- Remove cheesecake from cooker and let cool to room temperature in pan on a wire rack.
- Remove cheesecake from pan and refrigerate for 8 hours before serving.
