1. Recipes

How to Make Chocolate Mousse Cheesecake - A Step-by-Step Guide

If you're searching for the ultimate indulgent dessert, look no further than this decadent Chocolate Mousse Cheesecake. This delicious and rich cheesecake combines two of the most beloved dessert elements - creamy cheesecake and luscious chocolate mousse. The result is a dessert that is sure to impress any crowd and satisfy even the most discerning sweet tooth.

The creamy, velvety texture of the cheesecake is perfectly complemented by the light and airy chocolate mousse, creating a be...

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Ingredients

  • ½ cup chocolate cookie 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
  • ⅔ cup white sugar
  • 2 eggs, beaten
  • 1 ½ tablespoons unsweetened cocoa powder
  • 1 ½ cups water

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Additional Time: 1 day
  • Total Time: 1 day 1 hr 15 mins
  • Servings: 10
  • Yield: 1 8-inch cheesecake

  • 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.

    • Nutrition

    454 cal.

    • Total Fat: 35g
    • Saturated Fat: 21g
    • Cholesterol: 122mg
    • Sodium: 197mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 2g
    • Total Sugars: 26g
    • Protein: 7g
    • Vitamin C: 0mg
    • Calcium: 61mg
    • Iron: 2mg
    • Potassium: 110mg

    Categories

    Chocolate recipes
    Mousse recipes
    Cheesecake recipes