CHOCOLATE MOUSSE CHEESECAKE

Serves 12


1/2 cup chocolate wafer 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

  1. Grease an 8-inch spring form pan that will fit inside the pressure cooker. Mix chocolate wafer crumbs and cinnamon together. Sprinkle on the bottom of spring form pan, pressing gently.
  2. Melt chocolate and butter together and set aside.
  3. Process cream cheese in food processor or electric mixer until very smooth. Add chocolate mixture and process until well-mixed. Add cream, vanilla extract, sugar and eggs, then cocoa powder until all ingredients are well incorporated.
  4. Pour mixture over crumbs in pan. Cover cake with piece of waxed paper and then cover entire pan with aluminum foil.
  5. Add water to pressure cooker. Place pan on a trivet in pressure cooker. Close lid, bring up to high pressure, then lower heat and pressure cook 45-50 minutes.
  6. Remove cooker from heat, let pressure drop naturally.
  7. Remove cheesecake from cooker, and let cool to room temperature.
  8. Remove cheesecake from pan, and refrigerate for 8 hours before serving.
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