Chocolate Mousse Cheesecake Popular Recipes

Sunday, March 6, 2016

Chocolate Mousse Cheesecake

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

Ingredients :

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

Instructions :

Prep : 15M	Cook : 10M	Ready in : P1D

Grease an 8-inch springform pan so that it will in shape inside the strain cooker. Mix the chocolate wafer crumbs and cinnamon collectively. Sprinkle the crumb mixture on the lowest of springform pan, pressing lightly to shape the crust.
Melt chocolate and butter collectively and set apart.
With a meals processor or electric powered mixer, process cream cheese till clean. Add chocolate aggregate, and manner till combination is nicely-blended and uniformly coloured. Pour inside the cream, vanilla extract, sugar, and eggs. Beat well. Sieve cocoa powder over batter, and pulse or blend on low speed till cocoa is very well included. Pour aggregate over crumbs in pan. Cover cake with a bit of waxed paper. Wrap the entire pan with aluminum foil.
Add water to strain cooker. Place pan on the trivet in strain cooker. Seal the cooker and convey it up to 15 pounds (high) pressure. Reduce the heat to keep the strain, and cook 45 to 50 mins. Remove cooker from warmth, 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.

Notes :

More Cheesecake Tips

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