Chocolate Mousse Cheesecake

 

Make the day before desired; this cake improves with time. Made in a pressure cooker. If desired, garnish with confectioners’ sugar or whipped cream and sliced strawberries.

This is a great recipe. I made it for a holiday and the entire cake was gone. Thank goodness I made 2 becasue everyone was asking if there was more!!! My kids loved it and it has been one of the best cakes I have ever made. You definatly need to try this one!!!

this was a absolutley fabulous recipe. it was so good i had to take it to my friends at school!!! they loved it too! however i baked my cheesecake in a 375 degree oven for until it wasnt giggly in the middle. then i put it in the fridge for a few hours and it was perfect!!!!

 

 

Wasn’t kidding about needing to wait overnight for it to set. It’s delicious the next day. I don’t know if a pressure cooker is the best idea for cheesecake, but this is the only one I’ve ever made and it came out great.

Fantastic recipe! I make all my cheesecakes in the pressure cooker. I was concerned about all the ingredients fitting, as there’s the 8 oz of whipping cream. But they fit and it was a decadently rich chocolate cake with a creamy mousse cheesecake! I used oreos for my crust and didn’t need butter for the crust. I also own a mini bundt pan for the pressure cooker, & make lots of desserts with it

I was surprised the crust didn’t call for melted butter. Forgot to grease the pan, so tough getting it out- don’t skip that! Used 1 ounce of semisweet chips, and the color was lighter than the posted picture. Still delicious though! I made this in an 8 inch pan in the Instant Pot, and 45 minutes was perfect.

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This is a great recipe. I made it for a holiday and the entire cake was gone. Thank goodness I made 2 becasue everyone was asking if there was more!!! My kids loved it and it has been one of the best cakes I have ever made. You definatly need to try this one!!!

 

Ingredients

1/2 cup chocolate cookie crumbs
1 pinch ground cinnamon
8 (1 ounce) squares semisweet chocolate
1 tablespoon butter
2 (8 ounce) packages cream cheese, softened
1 cup heavy whipping cream
1 teaspoon vanilla extract
2/3 cup white sugar
2 eggs, beaten
1 1/2 tablespoons unsweetened cocoa powder
1 1/2 cups water

 

Directions

Grease an 8-inch springform pan that will fit inside the pressure cooker. Mix the chocolate wafer crumbs and cinnamon together. Sprinkle the crumb mixture on the bottom of springform pan, pressing gently to form the crust.
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. Pour in the 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. Wrap the entire pan with aluminum foil.
Add water to pressure cooker. Place pan on the trivet in pressure cooker. Seal the cooker and bring it up to 15 pounds (high) pressure. Reduce the heat to maintain the pressure, and cook 45 to 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.

 

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