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My review
Chocolate Mousse Cheesecake
JJOHN32
"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."
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Ingredients
1 d 1 h 15 m servings 454 calsOriginal recipe yields 10 servings (1 8-inch cheesecake)
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- US
- Metric
Directions
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Prep
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Ready In
- 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.
Footnotes
Nutrition Facts
Per Serving: 454 calories; 34.7 g fat; 32.7 g carbohydrates; 7.3 g protein; 122 mg cholesterol; 197 mg sodium. Full nutrition
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Reviews
Read all reviews 8Most helpful
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Newest
7/1/2001
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...
12/19/2009
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...
4/16/2006
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...
11/14/2006
This is just what you want when you are making a chocolate mousse cheesecake, delicious!
5/15/2014
I have made this cheese cake many times. It's always the top hit at dinner parties and holiday dinners. After learning a few tips, my success rate is always 100%. I usually cut it into small sl...
3/24/2017
I made this in an Instant Pot, and it's SO good. The only change that I made was to sub unsweetened chocolate for some of the semisweet, because I generally like desserts less sweet. It turned o...
12/15/2016
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...
6/28/2016
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 p...