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Chocolate Mousse Cheesecake
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
1515 minutes
Decadent pressure cooker cheesecake best made ahead for maximum flavor.
Ingredients:
  • 0.5 cup chocolate cookie crumbs
  • 1 pinch ground cinnamon
  • 8 (1 ounce) squares semisweet chocolate
  • 1 cup heavy whipping cream
  • 0.66666668653488 cup white sugar
  • 2 eggs, beaten
  • 1.5 tablespoons unsweetened cocoa powder
  • 1.5 cups water
Instructions:
  • Prepare the 8-inch springform pan by greasing it, ensuring it fits inside the pressure cooker. Combine the chocolate wafer crumbs with cinnamon. Sprinkle and gently press the crumb mixture onto the bottom of the pan to create the crust.
  • Combine the rich, velvety chocolate with creamy butter until melted and smooth. Set aside for later use.
  • In a food processor or electric mixer, blend cream cheese until smooth. Add chocolate mixture and process until well-mixed and uniformly colored. Mix in cream, vanilla extract, sugar, and eggs thoroughly. Sprinkle cocoa powder over batter, and pulse or mix on low speed until fully incorporated. Pour mixture over crumbs in pan, cover with waxed paper, and wrap the pan with aluminum foil.
  • Fill the pressure cooker with water and place the pan on the trivet inside. Seal the cooker and bring it to high pressure. Maintain the pressure by adjusting the heat, then cook for 45 to 50 minutes. Take the cooker off the heat and allow the pressure to naturally release. Once done, take out the cheesecake and let it cool in the pan on a wire rack until it reaches room temperature.
  • Chill the cheesecake in the refrigerator for 8 hours before serving, and then carefully remove it from the pan.

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