Chocolate Mousse Cheesecake Best Family Recipes

Friday, May 18, 2018

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Chocolate Mousse Cheesecake

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

Ingredients :

1/2 cup chocolate cookie crumbs
1 pinch floor cinnamon
8 (1 ounce) squares semisweet chocolate
1 tablespoon butter
2 (eight ounce) applications cream cheese, softened
1 cup heavy whipping cream
1 teaspoon vanilla extract
2/three cup white sugar
2 eggs, crushed
1 half of tablespoons unsweetened cocoa powder
1 half cups water

Instructions :

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

Grease an 8-inch springform pan so that it will suit in the stress cooker. Mix the chocolate wafer crumbs and cinnamon collectively. Sprinkle the crumb mixture on the bottom of springform pan, urgent gently to form the crust.
Melt chocolate and butter together and set apart.
With a meals processor or electric powered mixer, process cream cheese till smooth. Add chocolate mixture, and manner until aggregate is well-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 until cocoa is thoroughly integrated. Pour combination over crumbs in pan. Cover cake with a bit of waxed paper. Wrap the entire pan with aluminum foil.
Add water to stress cooker. Place pan at the trivet in pressure cooker. Seal the cooker and produce it up to fifteen pounds (high) strain. Reduce the heat to maintain the strain, and cook dinner forty five to 50 minutes. Remove cooker from warmth, and allow the pressure drop on its own. Remove cheesecake from cooker, and permit cool to room temperature in pan on a wire rack.
Remove cheesecake from pan, and refrigerate for 8 hours earlier than serving.

Notes :

More Cheesecake Tips

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